Wednesday, 12 August 2015

Cuttlefish Adobo





Do you know that the Spanish has the same recipe as our Adobong pusit? Some call it Calamares Espanol where they use tomatoes and/or vinegar as souring agents.  Spanish recipes in which squids are cooked in their own ink I think is literally called calamares in su tinta.  Not that this post is about squids, but the manner I cooked the cuttlefish is the same way I cook squids and so the introduction. Anyway, cuttlefish is called Sepia in Spanish.  Now I am tempted to call this sepia in su tinta.  Naaahh I'll stick to the title and call this Cuttlefish Adobo.

Cuttlefish is a cephalopod like the squid and octopus.  cuttlefish is larger than squids and has a thicker skin. In terms of taste, cuttlefish is more flavorful and brinier as compared to squid. That makes them more expensive too. 

My husband usually cleans this things as I get squeamish to even touch them.  That's the reason why we seldom cook cuttlefish because the husband doesn't like the cleaning part (evil grin).  Usually I ask my husband to take out the ink sac so I can store them in the freezer for other purposes.  There's just so much you can do with a cephalopod's ink.

On the side note, I am trying to convince my husband to buy me a digital camera instead of a DSLR since I am just a point and shoot person.  I'm kind of ignoramos when it comes to using complicated cameras so I prefer something less complicated.  I'm choosing between a Fuji X10 and Fuji X30 as suggested by my sister sibling #4.  We'll the husband is still processing my request, hope to hear from him the soonest (crossing my fingers including my toes)

That said, here is my adobo style cuttlefish simmered in its own black ink.  Like squids, do not prolong the cooking of cuttlefish  as it will become tough and rubbery. You can cook them for 5 to 10 minutes at most to get the right texture. Now if you overcooked them, like more than 10 minutes, better continue cooking the cuttlefish under low for at least an hour or use a pressure cooker so as to soften the meat.


CUTTLEFISH ADOBO
(www.myfresha-licious.com)

Ingredients :

Cuttlefish, cleaned and sliced - 1 whole (large) about 500g 
Garlic, chopped- 10 cloves 
Onions, diced - 1 medium

Ginger, thinly sliced - 1/4"
Black Pepper Powder

Low Sodium Soy Sauce - 3tbsp
Balsamic Vinegar -  6 tbsp

Brown Sugar - 1 tsp
Low Sodium Salt to taste 
Water- 1/4 c
Vegetable Oil


Cooking Procedure :

1. Clean the cuttlefish by separating the head and the body. Cut the head to separate the legs.  Remove the small beak of the cuttlefish, its innards, and the cuttle bone which is the white hard cartilage found on the back of the cuttlefish.  Wash and drain

2. Slice cuttlefish into small rectangular pieces or as desired.You can slice the head and the tentacles too.
3.  Mix the water, soy sauce, sugar, and balsamic vinegar. Set aside
4.  Heat oil in a pan, over medium heat. Saute garlic until it is aromatic then add onion and ginger.
5. Stir in cuttlefish, sprinkle black pepper on it, then stir-fry until the cuttlefish change in color.  Remove cuttle fish from the pan

6. Pour in the mixture of condiments. Bring to a simmer under Medium fire
7.  Increase the the cooking temp.  Throw in the cuttlefish and simmer under high heat  for at least 5 minutes.  Add salt as needed to adjust taste

© myFresha-licious (12August2015)





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