Adobong Pusit


When we have squid in the fridge, the first dish to come to mind is.. Adobong Pusit. You guessed right. So here it is. :) From fridge to plate. I tell you, my mother is a big fan of adobo and she has rubbed off on me big time. My mom makes everything into adobo: pork adobo, chicken adobo, adobong isda, adobong kangkong, Adobong Pusit, adobong sitaw, adobong tahong, adobong bituka, adobong palaka, you name it, she has probably done it.

I think the only difference in these adobo dishes is the length of time, some spices and the amount of sugar to put. The cooking time is the first reason why I love making Adobong Pusit. You have to cook the Adobong Pusit fast otherwise it becomes rubbery. Therefore making Adobong Pusit takes less than half the time it takes to cook other adobo dishes. What can I say, I'm a fan of fast and easy dishes.

1. Clean the squid.

My mom usually just rinse the squid off but what I usually do is hold the head around the eyes and pull so the internal organs will slide off, throw it off except the ink sac. Next is insert your finger and feel the hard thin film and pull it off also.

2. Saute garlic, onions, ginger and tomatoes.

What I'd like to do is saute the garlic first until brown then add onions and ginger. Once onions turn translucent and ginger gives off a nice aroma, then I would add tomatoes and saute it for a minute.

3. Add the squid and stir for a minute using high heat.

4. Add soysauce, oyster sauce, vinegar, peppercorn and sugar. Simmer for 3 minutes then turn off heat.

Don't overcook your Adobong Pusit because then the squid will become rubbery. But if this does happen, extend simmer time for about 30 minutes or until squid becomes tender again.

5. Serve hot and enjoy! :)


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