FILIPINO RECIPE ~ ADOBONG PUSIT ~
Filipino Adobong Pusit or squid in adobo sauce, is cooked along with the ink, so it resembles the spanish calamares en su tinta, but with a tangier flavour, especially when fresh chillies are added.
PINOY ADOBONG PUSIT INGREDIENTS
3/4 kilo Small sized 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
2 pcs. Cayenne Chili sliced (optional)
PINO Y ADOBONG PUSIT PROCEDURE
- Pull out head, tentacles, innards and transparent ribs from the body of the squid. Cut off tentacles just above the eyes and discard innards and transparent ribs.
- Wash and drain bodies and tentacles. Combine salt, pepper, garlic, vinegar, water, sugar and bay leaf.
- Marinate squids in this mixture for 1 hour. Drain. Save marinade. Saute onions in hot oil.
- Add drained squids, saute until the juices evaporates (about 10-12 minutes).
- Strain marinade, add to sauted squids. Let simmer for about 15 minutes.
- Serve Hot with Rice.
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