Monday, 18 March 2013

Adobong Pusit II





Adobong Pusit is squid cooked the popular Pinoy adobo way.  Whenever I cook squid into whatever dish that is, I always make sure that I remove the ink.  Most of the time, the squid's black ink irks me because it stains the teeth, gums, and insides of the mouth.  This is also the reason why I prefer using the frozen sliced squids over the fresh small ones, at least I'm spared from the cleaning part.

I know, I know.  The black ink provides more of the squidy-flavor.  I get that.  No further argument.  I think that is also the very reason why, when my husband cooks adobong pusit or any squid dish using the fresh small squids, the black ink is always present. 





Here is Frederick's recipe of Adobong pusit.  Check our collections of adobo recipes here.

ADOBONG PUSIT
(www.myfresha-licious.com)

Ingredients :

Squid, cleaned and sliced - 400 g
Garlic, chopped- 10 cloves (+/- or as desired)
Onions, diced - 1 medium
Black Pepper Powder
Magi Magic Sarap
Vinegar
Fish Sauce
Salt to taste
Water- 1/4 c
Vegetable Oil


Cooking Procedure :

1. Heat oil in a pan, over medium heat, and saute garlic until it is aromatic then add onion.
2. Stir in squids.  Season with black pepper powder, magi magic sarap, and fish sauce.  Stir fry for a few minutes (about 5 minutes).
3.  Pour water and vinegar. Simmer under low fire for at least 10 minute.  Add salt as needed to adjust taste

Do not prolong the cooking as the squid will become tough. 

© myFresha-licious (18March2013)

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