Thursday, March 12, 2009

Adobong Pusit


Pusit or squid is one of my favorite seafoods. It would be my choice
if I were to choose between shrimps or crabs. Cooked as adobo,
I usually mix the inky sauce with my rice to make "black rice".
As a kid, I like watching my teeth in the mirror, counting those
black stained teeth.

You will need:
1/2 k medium size squid
1 head garlic, peeled crushed
1/4 cup vinegar
1/4 cup water
cooking oil
salt and pepper to taste

Clean squid, removing the clear membrane inside. Remove also the
filmsy skin. In a pan, combine vinegar, water, half of garlic
and squid. Simmer until squid changes color and “shrinks”,
about 10 minutes. Remove from heat and drain, reserving the juice.

In the same pan, saute remaining garlic in cooking oil. Stir in squid.
Season with salt and pepper. Stir fry for about 4 to 5 minutes.
Pour in reserved juice. Simmer until juice is reduced.
Serve with steamed rice.

You can also saute this dish with tomatoes and onions like my mom would do.

4 comments:

Nila Rosa said...

This dish is great. My mom makes something similar to this every few years. It is definitely a treat.

Angela Mears said...

This looks like such a delicious dish. Squid ink is so rich and intense. Thanks for sharing!

Jescel said...

i love this dish.. but definitely, this is not the item to order in a restaurant when going on a date! LOL!

Everything's Herbed said...

you're right jescel ha ha ha!

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