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Receta Squid Adobo in Coconut Cream
by ShaleeDP

Squid Adobo in Coconut Cream

This is the usual Adobong Pusit (Squid) with a little twist by adding coconut cream to make it thicker and creamy.

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Filipinas Filipino
Tiempo para Cocinar: Raciónes: 1

Ingredientes

  • 1/2 kg Squid, cleaned and sliced (heads removed, tentacles and ink sacks retained)
  • 4 cloves Garlic, chopped
  • 1 medium Onion, chopped
  • 1-2 pcs. Siling haba (Finger Chillies)
  • 1 cup Coconut cream
  • 1/4 cup Vinegar
  • as needed Salt (or Fish Sauce)
  • as needed Freshly Ground Pepper
  • 2 tbsp Cooking oil
  • Laurel/Bayleaf (optional)

Direcciones

  1. Start by cleaning the squids. Pull out the entrails by holding on to the tentacles. Pull off the backbone. It’s the transparent plastic-like thing you will find in the cavity.
  2. Over high heat, Sauté onion and garlic.
  3. Add pepper, salt, bayleaf/laurel and vinegar. Bring to a boil.
  4. Turn heat to low and squid then the chili (optional) .Simmer for a few minutes, overcooking the squid makes it tough.
  5. Add the coconut cream, boil it once and it's done.
  6. Serve with steamed rice.