Jul
14
Filipino Recipes – Adobong Pusit Recipe – Pinoy Food
By
Because of the popularity of the adobo in the Philippines, you can use the method to prepare any kind of meat, some vegetables as well as seafood. Pusit or squid is the best seafood that you can use when you want to cook adobo. It is so tasty and tangy especially when the squid meat is tender. You can easily find fresh squid from the wet markets and the size may vary from the largest to smallest. I love the medium-sized squids for their meat quality. Some prefer to cook it with the innards because of the inexplicable taste brought about by the black ink. But it could be messy sometimes and the black color can stick between the teeth that’s why I prefer cooking without the innards.
Ingredients
- pusit or squid – 1 lb
- salt – 1½ tsp
- bay leaf – 1 small piece
- pepper – ¼ tsp
- minced garlic – 3 to 4 cloves
- vinegar – ⅓ cup
- sugar – 1 tsp
- water – ¼ cup
- cooking oil – 3 tbsp
- onion (thinly sliced) – 1 small piece
Cooking Procedure:
- Remove the head, innards, transparent ribs and tentacles from the squid’s body.
- Discard the transparent ribs and innards and cut the tentacles off just above the eyes.
- Wash the tentacles and bodies thoroughly and drain excess water.
- In a mixing bowl, mix the water, vinegar, garlic, pepper, salt, bayleaf and sugar. Use the mixture to marinate squids for about an hour. Drain and save the marinade.
- Heat oil in a pan and sauté the onions.
- Add the squids and simmer for about 10 minutes until the juices evaporate.
- Strain the marinade and pour into the pan. Simmer for another 15 minutes.
- Transfer to a serving dish and serve.
