If you love our very own Adobong Pusit traditional Filipino recipe, you will surely be interested on what we have at this post. In here, I will be sharing with you another variant of Adobong Pusit and this time it will include coconut milk or cream with green chilies for a spicy and flavorful kick. So without further ado, here is the recipe.
* 1/2 kilo squid, cleaned and heads removed but tentacles and ink sacks retained, sliced
* 2 siling haba (green chilies)
* 1 cup coconut milk
* 1/4 cup vinegar
* 2 Tbsp. cooking oil
* 4 cloves garlic, crushed and sliced into thin strips
* 1 medium onion, sliced
* 1 thumb-size ginger, sliced
* freshly ground pepper
How To Cook Adobong Pusit Na May Gata:
1). Heat the cooking oil in a work over medium to high heat. Saute garlic, onion and ginger until golden brown or fragrant.
2). Add squid and cook for a minute.
3). Add vinegar. Simmer for 1 minute then mix.
4). Add coconut milk. Mix it lightly. Bring to a boil until the coconut milk render it’s own oil.
5). Season with patis and pepper. Simmer until coconut milk reduces in quantity. Adjust taste if necessary
Adobong Pusit Na May Gata (Squid Adobo In Coconut Milk) is best served with hot steamed rice and iced tea or pineapple juice on the side. Enjoy!
Note: Image may vary with the end result of this recipe.