One of the best Filipino recipes is adobo. Another variation of this recipe is using seafood such as squid, thus it’s called adobong Pusit. In making this dish, it is important not to overcook the squid so that the juices maintain their sweetness. Overcooked squid can become robbery as well. Adding of water is optional, because squids produces water itself. However, if you prefer soupy like you can add more water to the dish if you wish. The sauce of this dish is black and like stain when eating. But who cares, it is nevertheless delicious ulam everyday.
[btn color=”orange” target=””]Ingredients:[/btn]
- 1/2 kilo fresh squid (clean and removes shells)
- 2 tbsp vinegar
- 1/4 cup soy sauce
- 1/2 cup water
- 1 chili pepper chopped (optional)
- 3 cloves garlic minced
- 1 small onion chopped
- Pepper to taste
- cooking oil
- Servings: 2
- Time: 30 minutes
- Level: Easy
- Cuisine: Filipino
[btn color=”orange” target=””]Cooking Video:[/btn]
[btn color=”orange” target=””]Directions:[/btn]
- Wash and clean squid thoroughly. Slice into bite size pieces.
- Add cooking oil in a preheated pan. Saute onion and garlic soft and fragrant.
- Put in squid and saute for 1 minute. Season with soy sauce, vinegar, pepper and add water.
- Simmer over medium low heat for at least 20 minutes or until squid is tender. Turn off heat and serve.
- If you want dry squid adobo, simmer the squid until the liquid is almost dry. When squid is tender and liquid is dry, add chopped chili pepper and cooking oil. Stir until combined. Turn off heat.
- Serve with steamed rice. Enjoy!