Adobong Pusit is a tasty squid dish cooked using the popular Filipino adobo method. Squid is first boiled in soy sauce and vinegar then later sautéed in garlic, onions and tomatoes; this brings in an awesome array of flavors that will surely activate your taste buds.
Preparations for Adobong Pusit
Ingredients:
½ kg Small fresh squids
½ c Native vinegar
10 Cloves garlic
Salt and pepper to taste
1 md Onion, sliced
2 md Tomatoes, chopped
Extra salt and pepper for seasoning
1 ts Vet-sin (monosodium glutamate) (optional)
Cooking Instructions:
Wash the squids very well. Remove the long thin membrane in the head and slit the eyes to bring out the ink. Place the squids in a saucepan with vinegar, 6 cloves garlic crushed, salt and pepper. Cover and cook slowly until the squids are tender. Cut cooked squids into 1/2 inch slices crosswise. Crush remaining garlic and saute in a little lard in another pan. Add the onion and tomatoes and cook until tomatoes are very soft. Add the squids and the liquid in which they were boiled. Simmer for 7 minutes. Season with salt, pepper and vet-sin.
Preparations for Adobong Pusit
Ingredients:
½ kg Small fresh squids
½ c Native vinegar
10 Cloves garlic
Salt and pepper to taste
1 md Onion, sliced
2 md Tomatoes, chopped
Extra salt and pepper for seasoning
1 ts Vet-sin (monosodium glutamate) (optional)
Cooking Instructions:
Wash the squids very well. Remove the long thin membrane in the head and slit the eyes to bring out the ink. Place the squids in a saucepan with vinegar, 6 cloves garlic crushed, salt and pepper. Cover and cook slowly until the squids are tender. Cut cooked squids into 1/2 inch slices crosswise. Crush remaining garlic and saute in a little lard in another pan. Add the onion and tomatoes and cook until tomatoes are very soft. Add the squids and the liquid in which they were boiled. Simmer for 7 minutes. Season with salt, pepper and vet-sin.