Thursday, April 18, 2013

Adobong Pusit (Squid Adobo)

3 tablespoons cooking oil
5 cloves garlic, crushed
1 medium onion, sliced
1 medium tomato, chopped
2 pounds squid, cleaned, cut to pieces
3 tablespoons coconut vinegar (or white vinegar)
2 tablespoons soy sauce
1 tablespoon fish sauce
1/2 teaspoon black peppercorns, crushed
3 bay leaves

Brown the garlic in a wok on high heat with oil. Add the onions and cook until translucent or for 2 minutes. Add tomatoes and saute until wilted or for 2 minutes.

Add squids and cook for about 5 minutes. Season with soy sauce and fish sauce. Sprinkle with black pepper and add the bay leaves. Mix well and cook for another 2 minutes.

*Serve with newly steamed rice.  Enjoy!

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