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Ingredients:
1/2 kg Small fresh squids
1/2 cup Native vinegar
10 cloves garlic
Salt and pepper to taste
1 medium Onion, sliced
2 medium Tomatoes, chopped
Extra salt and pepper for seasoning
1 tsp Vet-sin, (monosodium glutamate)
Instructions:
Got down my single Filipino cook book and found this little gem. My grasp
of Tagalog is non-existent but I'd guess that the name translates as
"Squid Adobo". At any rate, it's squid stewed in vinegar. I assume that
the reference to "native vinegar" refers to nipa sap vinegar (sukang
paombong). The bottle I have is a milky looking vinegar that tastes
pretty much like any vinegar so I imagine that you have some latitude on
what type you can use.
For those of you who have never tried it, Filipino food is an intriguing
cuisine that has elements of Southeast Asian, Chinese and Mexican or
Spanish influences. It has everything from spring rolls (lumpias) to
rellenos dishes.
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 1/2 inch slices
crosswise.
Crush remaining garlic and saute 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.
From "Favorite Filipino Recipes" by Pat Limjuco Dayrit. Paul Hamlyn Pty
Limited. Dee Why West, New South Wales. 1975.
Posted by Stephen Ceideburg; January 24 1991.
Converted by MC_Buster.
Servings: 2
I've been on a constant diet for the last two decades. I've lost a total of 789 pounds. By all accounts, I should be hanging from a charm bracelet." Erma Bombeck
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Adobong Pusit (Squid With Garlic & Tomato) Recipe brought to you by Mexican Recipes To-Go
