Adobong Pusit

Adobong pusit is a variant of the Filipino favorite dish, Adobo, where squid is stewed in vinegar, salt and garlic.

The squid's ink sac gives you a black sauce, rather than using soy sauce just like in the Pork or Chicken Adobo.

Have you had a squid adobo that's tough and chewy? Squid are usually delicious if cooked properly.

You will either have to stir-fry them or stew for a long time, or you will get a real chewy texture.

In other words, they would have to be cooked for 3 minutes or for 45 minutes, or anything in between will make them tough.

YOUR ADOBONG PUSIT FILIPINO RECIPE SHOPPING LIST:

• Whole Squids

IN THE PANTRY:

• Vinegar
• Salt
• Garlic
• Onions
• Whole Peppercorns

INGREDIENTS

• 2 pounds Squid, body cut into 1/2 inch rings, ink sac separated
• 1 tablespoon Salt
• 1/2 cup vinegar
• 1/2 head garlic, minced
• 1 medium onion, chopped
• 6-8 pieces whole peppercorns
• 1/2 cup water
• 2 tablespoons oil, for sauteing

PREPARATION TIME : 2 minutes

COOKING TIME : 50 minutes

1 Saute the garlic and onion, then add the squid.

2 Mix in the vinegar, salt, and peppercorns and bring to a boil. DO NOT STIR.

3 Simmer for about 40 minutes or until squid pieces are tender, add the inc sac in the end.

4 Serve with hot rice. (Learn more about COOKING RICE, THE FILIPINO WAY.)

BENG'S TIPS

• If you want to cook the squid briefly, boil all ingredients (except the squid) until half the liquid has evaporated, then add the squid and boil for 3 minutes.


• If the recipe is too tangy for you, substitute half the vinegar with water.


• The vinegar mixture is left to boil and shouldn't be stirred so the vinegar will not taste fresh and too sour.


• Cooking with squid and vinegar will leave your kitchen with a funky smell. Try some of tips here on how to remove cooking odors..

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