Adobong Pusit Recipe

Ingredients

• 3 lbs. small to medium sized squid cleaned and sliced
• 2 medium ripe tomato diced
• 1 medium red onion sliced into small pieces
• 1 head garlic crushed
• 1/2 cup soy sauce
• 4 tablespoons white vinegar
• 1 teaspoon granulated white sugar
• 1 teaspoon squid ink tinta de calamar or cuttlefish ink, mixed with 3 tablespoons water (optional ingredient)
• 3/4 cup water
• 3 tablespoons cooking oil
• Salt and ground black pepper to taste

Instructions

1. Heat oil in a pot.
2. Once the oil becomes hot, saute garlic until it turns light brown.
3. Add onion and tomato. Saute until the onion gets soft
4. Add the squid. Sauté for 2 to 3 minutes
5. Remove the squid from the pan and place in a clean bowl.Set aside.
6. Pour soy sauce and water into the pan. Let boil.
7. Add vinegar. Let the liquid re-boil. Stir and cover the pan. Continue to cook in medium heat for 3 to 5 minutes.
8. Add the sautéed squid back in the pan along with sugar, salt, and ground black pepper. Stir. Continue to cook for 2 minutes. Note: do not overcook the squid to retain its tender texture.
9. Using a slotted spoon or a spider strainer, remove the squid from the cooking pot leaving the liquid behind. Arrange the squid in a bowl. Continue to cook the liquid until it reduces to half.
10. Pour the thick liquid into the serving bowl with the squid. Toss.
11. Serve with white rice. Share and enjoy!