Adobong Pusit
Become a seafood lover and try this unique and scrumptious dish made with garlic, tomatoes and fresh squid.
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ⅛ | pound |
squid
small, fresh |
|
| ½ | cup |
vinegar
native |
|
| 10 | cloves |
garlic
minced |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | medium |
onions
sliced |
|
| 2 | medium |
tomatoes
chopped |
|
| 1 | teaspoon |
monosodium glutamate
vet-sin, optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 510.3 | g |
squid
small, fresh |
|
| 118 | ml |
vinegar
native |
|
| 1E+1 | cloves |
garlic
minced |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | medium |
onions
sliced |
|
| 2 | medium |
tomatoes
chopped |
|
| 5 | ml |
monosodium glutamate
vet-sin, optional |
*
|
Directions
Wash the squids very well.
Remove the long thin membrane in the head and slit the eyes to bring out the ink.
Place the squids in a saucepan with vinegar, 6 cloves garlic crushed, salt and pepper.
Cover and cook slowly until the squids are tender.
Cut cooked squids into ½ inch slices crosswise.
Crush remaining garlic and sauté in a little lard in another pan.
Add the onion and tomatoes and cook until tomatoes are very soft.
Add the squids and the liquid in which they were boiled.
Simmer for 7 minutes.
Season with salt, pepper and vet-sin.
