This is another variant of the famous adobo dishes of Filipinos. The squid adobo or adobong pusit recipe, is quite different with chicken adobo or pork adobo. While most adobo preparations have a brownish sauce, squid adobo has a deep, purplish-black sauce due to the inclusion of squid ink.
* 1 lb. pusit/squid
* 1 1/2 tsp. salt
* 1 small bay leaf
* 1/4 tsp. pepper
* 3-4 cloves garlic, minced
* 1/3 cup vinegar
* 1 tsp. sugar
* 1/4 cup water
* 3 tbsp. cooking oil
* 1 small onion, thinly sliced
Adobong Pusit Cooking Instructions:
1). Pull out head, tentacles, innards and transparent ribs from the body of the squid.
2). Cut off tentacles just above the eyes and discard innards and transparent ribs.
3). Wash and drain bodies and tentacles. Set Aside
4). Combine salt, pepper, garlic, vinegar, water, sugar and bay leaf. Marinate squids in this mixture for 1 hour. Drain. Save marinade
5). Heat oil in a skillet over medium heat. Sauté garlic until fragrant. Add onions and tomatoes
6). Stir-fry for a few minutes until soft and wilted.
7). Add drained squids. Stir until the squids are half done for about 5 to 8 minutes. Add strained marinade. Bring to a boil and then lower the heat. Correct seasonings. Let it simmer until squids are cook. If desired, allow it to thicken or be a little dry in consistency. Be sure not to overcook the squids.
8). Remove from heat and transfer to a serving dish.
Best serve hot with plain rice.
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