Receta Adobong Pusit (Squid Adobo) with Olive Oil
Adobong Pusit (Squid Adobo) with Olive Oil
November 28th, 2013
Adobong pusit is a well known Filipino dish that consist of sliced squid stewed in soy sauce, vinegar, spices and tomatoes but this recipe I have here does not have soy sauce and added with calamansi juice and olive oil. This is tastier and savory adobong pusit version that you must try.
Ingredients:
- 1/2 kilo fresh squid (pusit)
- 2 heads garlic, crushed
- 1/4 cup white vinegar
- 2 tbsp. lemon or lime juice or calamansi juce
- 1/2 cup water
- 2 tsp. salt
- 1 onion, chopped
- 2 tbsp. olive oil
- 1/2 cup chopped fresh tomatoes
- 1 long green chili (siling mahaba)
- 1/2 cup water
- 1/2 tsp. MSG or granulated seasoning
- How to cook Adobong Pusit with Olive Oil
Clean squid, remove carefully and set aside ink sacs, pull out and discard spine or cuttlebone.
Wash the cavity but do not remove the fat. Then slice squid crosswise into 1 inch rings.
In a saucepan, combine 1 head garlic, vinegar, calamansi juice, water and salt.
Bring to a slow simmer, then add squid and simmer for 15 minutes. Set aside.
Sauté onions and remaining garlic in oil until garlic is light brown, then add ink sacks, simmer for 5 minutes.
Add tomatoes and simmer for 15 minutes.
Add water and chili, and simmer for 5 minutes.
Add squid, and simmer for another 5 minutes.
Adjust seasoning. Serve hot with rice.
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