Adobong Pusit

The Adobong Pusit Recipe Favorite Filipino Recipes" by Pat Limjuco Dayrit. Paul Hamlyn Pty Limited. Dee Why West, New South Wales.

Serve: 2

salt and pepper; Extra
2 mdTomatoes; chopped
10 Garlic
1 tsVet-sin; (monosodium glutamate)
1/2 kgfresh squids; Small
1 mdOnion; sliced
1/2 cNative vinegar
salt and pepper; to taste

Got down my single Filipino cook book and found this little gem. My grasp of Tagalog is non-existent but Id guess that the name translates as "Squid Adobo". At any rate, its 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.

Adobong Pusit 
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