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Adobong Pusit / Squid

How do you love your Adobong Pusit? For me, I like it when the ink is is blackest and sort  saucy.

Among the most popular ways of cooking squid, makign squid adobo ombines the Pinoys favorite way of cooking - adobo, with one of the most delicious bounty of the sea. 



For some, the blackness of the dish is a sort of turn-off but to those who have discovered the gastronomic delights of this cooking; it's a taste of heaven - on a plate with hot rice!

Here's a simple recipe for Adobong Pusit



Ingredients
  • 1 kilo Squid, "gutted" and cleaned 
  • 1/3 cup Vinegar 
  • 2 Tbsp Soy Sauce
  • Laurel (Bay leaves)
  • 5 cloves Garlic, crushed
  • 1 medium Onion, sliced
  • 2 pcs siling pan sigang 
  • Salt
  • Pepper 
  • Oil
  • Sugar, optional 

Procedure
  1. Wash and drain the squid. Remember to remove the "plastic" part inside.
  2. In a pan, place the squid at the bottom then add garlic, chili and onions.
  3. Pour in vinegar and soy sauce.


  4. Season with salt and pepper.  
  5. Boil until the squid is cooked. Adjust taste with sugar if needed.
  6. Pour oil over the cooked squid and mix before serving. You can also separate the ink sauce and give the squid a sort of toasting in oil before mixing it again.



The measurements in teh recipe are just guides. You can always vary the amount accordingly and add/subtract a few ingredients. For a "blacker" sauce, buy a big batch of squid and divide into half. The other half becomes squid rings thus you can save the "ink sac" and use it for your adobong pusit. Enjoy!




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