Adobong Pusit (Squid With Garlic & Tomato)
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Adobong Pusit (Squid With Garlic & Tomato)
  Garlic    Seafood  
Last updated 6/12/2012 12:41:50 AM. Recipe ID 707. Report a problem with this recipe.
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      Title: Adobong pusit (squid with garlic & tomato)
 Categories: Ethnic, Seafood
      Yield: 2 Servings
 
    1/2 kg Small fresh squids
    1/2 c  Native vinegar
     10    Cloves garlic
           Salt and pepper to taste
      1 md Onion, sliced
      2 md Tomatoes, chopped
           Extra salt and pepper for
           -seasoning
      1 ts Vet-sin (monosodium
           -glutamate)
 
  Got down my single Filipino cook book and found this little gem. My
  grasp of Tagalog is non-existent but I'd guess that the name
  translates as "Squid Adobo". At any rate, it's squid stewed in
  vinegar. I assume that the reference to "native vinegar" refers to
  nipa sap vinegar (sukang paombong). The bottle I have is a milky
  looking vinegar that tastes pretty much like any vinegar so I imagine
  that you have some latitude on what type you can use.
  
  For those of you who have never tried it, Filipino food is an
  intriguing cuisine that has elements of Southeast Asian, Chinese and
  Mexican or Spanish influences. It has everything from spring rolls
  (lumpias) to rellenos dishes.
  
  Wash the squids very well.  Remove the long thin membrane in the head
  and slit the eyes to bring out the ink. Place the squids in a
  saucepan with vinegar, 6 cloves garlic crushed, salt and pepper.
  Cover and cook slowly until the squids are tender.  Cut cooked squids
  into 1/2 inch slices crosswise.
  
  Crush remaining garlic and saute in a little lard in another pan. Add
  the onion and tomatoes and cook until tomatoes are very soft. Add the
  squids and the liquid in which they were boiled. Simmer for 7
  minutes. Season with salt, pepper and vet-sin.
  
  




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Recipe ID 707 (Apr 03, 2005)

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