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Ingredients
- Serves 4 people
15 ml vegetable oil
1 bulb red onion, sliced
7 cloves garlic, sliced
500g baby squid, trimmed
120ml cane vinegar
75ml soy sauce
60 ml water
8 pcs peppercorns
1 pc bay leaf
garnish:
4 to 5 cloves fried garlic
1pc green finger chili (or green chili)
Squid Ink Adobong Pusit
Adobong Pusit is squid that has been cooked using the signature adobo method where meat is simmered in a mixture of vinegar, soy sauce and garlic. This recipe is considered to be one of the easiest adobo to cook as squids have a relatively shorter cooking time compared to chicken or pork - however, do take care to not overcook the squid as it might end up rubbery! Once cooked, scoop into a bowl and you’ll have yourself a flavorful accompaniment to your white rice.
- Easy
- 10 min
- 17 min
- 10 min
- 2 steps
- 11 Ingredients
- Easy
- 2 steps
- 11 Ingredients
- 10 min
- 17 min
- 10 min
Instructions
-
Cook the squid
- Heat 15 ml oil in a pan over medium heat and sauté the sliced onion and garlic until translucent or for 2 to 3 minutes.
- Add 500g baby squid into the pan and cook for 2 minutes.
-
Season and simmer
- Next, pour 120ml cane vinegar, 75ml soy sauce, 60ml water, 1 pc bay leaf and peppercorns.
- Bring to a boil and allow it to simmer for 10 to 12 minutes until the squids are tender
Plate and Serve!
Top it with a piece of green chili and some fried garlic before serving.
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Ingredients
- Serves 4 people
-
15 ml vegetable oil
1 bulb red onion, sliced
7 cloves garlic, sliced
500g baby squid, trimmed
120ml cane vinegar
75ml soy sauce
60 ml water
8 pcs peppercorns
1 pc bay leaf
-
garnish:
4 to 5 cloves fried garlic
1pc green finger chili (or green chili)
Nutrition
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