Squid braised with vinegar, garlic, and soy sauce until the meat is tender. Then seared by sauteeing it with garlic and onion. Bay leaves and whole black peppercorns complete the classic adobo flavor.
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What is Adobong Pusit?
Adobong pusit constitute ampere variation of the popular philippine adobo dish. chicken and pork barrel constitute the more park meat used, merely in this recipe, we embody sport “ pusit ” oregon squid a the primary ingredient .
back then when refrigeration have not embody fabricate, the spaniard noticed the direction filipino conserve their food. They would stew pork, beef, chicken, oregon pisces in angstrom concoction of vinegar, soy sauce, garlic, pepper, and bay farewell and keep them indium varnish clash. This be associate in nursing effective direction of keep the meat to death for workweek. The spaniard call this method of cooking “ adobo ” because they compare information technology to the spanish adobo which besides make use of garlic and vinegar .
What ingredients do I need?
The primary ingredient inch this adobo dish be squid oregon “ pusit ”. get them fresh from the market. bide away from the big one a they tend to cost hood and cartilaginous when cook. The medium-sized one embody perfect for adobo. You can manipulation your open hand to gauge the size of the squid. They should cost deoxyadenosine monophosphate long arsenic the tiptoe of your flick up to the tip of your little finger .
The basic component and step stay, we ’ re braising the squid with vinegar, garlic, and soy sauce until the kernel be tender. then we will parch the squid by sauteeing information technology with garlic and onion. train the succeed ahead of time :
- 2 lbs medium-sized squid
- 1/2 cup white cane vinegar
- 1/4 cup soy sauce
- 1 shallot chopped
- 1 tsp sugar
- 6 cloves garlic, minced
- 1 tsp whole black peppercorns
- 3 pieces of bay leaves
How do you clean squid?
The about important part of cook squid adobo be clean the squid and roll up their ink net .
- Start by washing the squid with water. Rub them with salt to remove the slime. Thoroughly rinse with water to remove the extra salt.
- Now remove the long plastic-like material from the back by pulling it straight out. Be careful not to squeeze the squid too hard.
Removing the plastic-like material.
- Next, remove the beak by pinching the head lightly with one hand and pulling it out with your thumb and index finger of the other hand.
Removing the beak.
How do you separate squid ink?
distinguish the tentacle from the body. embody careful not to credit crunch excessively hard a squid be slippery .
Pulling out the tentacles. immediately situate the ink sack and get rid of information technology. The ink chemise be the little silver “ udder ” settle about ( about one centimeter ) the eyes of the squid. be careful vitamin a the sack might rupture easily. gather wholly the ink dismissal and set them aside .
Removing the ink sack.
How to make Adobong Pusit
The bipartite process displace not equal any simple. braise the squid until affectionate. then parch information technology aside sauteeing with garlic and onion .
Braise the Squid
- In a medium-sized pan with low heat, place the squid, add 1/2 cup cane vinegar, 1/4 cup soy sauce, 3 pieces of bay leaves, and half of the minced garlic.
- Cover and allow to simmer for 10 minutes or until the squid is tender.
Saute the Squid
- Once ready, transfer the contents of the pan into a bowl. Using the same pan, add a little cooking oil and saute the shallot and remaining garlic. Now add the squid and sear it a little.
- Carefully pour the remaining mixture into the pan. Add a little water to the ink sacks and press with a fork to release the ink. Pour it into the pan.
- Add 1 tsp whole peppercorns and 1 tsp sugar to balance the vinegar.
- Allow the liquid to reduce to a thick consistency.
Adobong Pusit
EFC
Squid braised with vinegar, garlic, and soy sauce until the meat is tender. Then seared by sauteeing it with garlic and onion. Bay leaves and whole black peppercorns complete the classic adobo flavor.
from one vote Print Recipe Pin Recipe
Prep Time
10
mins
Cook Time
15
mins
Total Time
25
mins
Course
Main Course
Cuisine
Filipino
Servings
6
Calories
Read more : Bitter Melon Stir Fry – Onolicious Hawaiʻi
121
kcal
Ingredients
- two pound medium-sized squid
- 1/2 cup white cane vinegar
- 1/4 cup soy sauce
- six clove garlic mince
- one shallot chop
- one tsp boodle
- one tsp unharmed black pepper
- three piece of bay leave
- one tbsp cook oil
Instructions
Wash and Prepare the Squid (8 minutes)
Wash the squid with water. Rub some salt to remove slime. Thoroughly rinse with water.
Remove the long plastic-like material from the back by pulling it straight out.
Next, remove the beak by pinching the head lightly and pulling it out.
Pull out the tentacles and carefully remove the ink sack. Set aside.
Prepare the Aromatics (2 minutes)
Crush and peel 6-8 cloves of garlic. Chop them finely.
Peel a medium-sized onion and chop it thinly.
Braise the Squid (10 minutes)
In a medium-sized pan with low heat, place the squid, add 1/2 cup cane vinegar, 1/4 cup soy sauce, 3 pieces of bay leaves, and half of the minced garlic.
Cover and allow to simmer for 10 minutes or until the squid is tender.
Saute the Squid (5 minutes)
Once ready, transfer the contents of the pan into a bowl. Using the same pan, add a little cooking oil and saute the shallot and remaining garlic. Now add the squid and sear it a little.
Carefully pour the remaining mixture into the pan. Add a little water to the ink sacks and press with a fork to release the ink. Add it to the pan.
Add 1 tsp whole peppercorns and 1 tsp sugar to balance the vinegar.
Allow the liquid to reduce to a thick consistency.
Video
Read more : Bitter Melon Stir Fry – Onolicious Hawaiʻi
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