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| Photo: filipinofoodrecipes.org |
Adobong Pusit Ingredients:
½ kilo of pusit
1 bulb onion (sliced)
5 cloves garlic (chopped)
1 teaspoon ground black pepper
1/2 cup vinegar
1 teaspoon salt
2 tablespoon oil
½ kilo of pusit
1 bulb onion (sliced)
5 cloves garlic (chopped)
1 teaspoon ground black pepper
1/2 cup vinegar
1 teaspoon salt
2 tablespoon oil
Preparation:
1. Wash the squid in running water. Carefully, pull out the head. Remove the stomach which may still contain undigested food. Keep its bile intact and keep the black liquid if its bile accidentally burst.
2. Remove the backbone.
3. Chopped the squid crosswise to about 1” long. Small squids need not to be chopped.
1. Wash the squid in running water. Carefully, pull out the head. Remove the stomach which may still contain undigested food. Keep its bile intact and keep the black liquid if its bile accidentally burst.
2. Remove the backbone.
3. Chopped the squid crosswise to about 1” long. Small squids need not to be chopped.
Adobong Pusit Cooking Procedure:
1. In deep, heat oil and sauté garlic, ginger and onions..
2. Add vinegar and bring to boil. Do not stir. Do not add water.
3. Once boiling, add squid, salt and ground black pepper. Mix well. Cook no more than 2 minutes once the liquid starts to boil again. The squid becomes harder and rubbery as you cook further.
4. Serve hot.
1. In deep, heat oil and sauté garlic, ginger and onions..
2. Add vinegar and bring to boil. Do not stir. Do not add water.
3. Once boiling, add squid, salt and ground black pepper. Mix well. Cook no more than 2 minutes once the liquid starts to boil again. The squid becomes harder and rubbery as you cook further.
4. Serve hot.
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