Adobong Pusit

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.