Adobong Pusit (Squid)

Here's another dish cooked using the popular Filipino cooking method, adobo. Honestly, I was not a fan of squid dishes before. I remember when I was a kid, I just really didn't like it. But when my uncle cooked adobong pusit, I absolutely asked for more. It was so tasty and delicious. And for me, it is really good with steamed rice. So obviously, this is my favorite squid dish.

One day, my father-in-law asked me to cook this one. He taught me how and I'm so hapy he did. And now. I want to share this recipe with you.

INGREDIENTS:

1 kg medium-sized squid (should be cleaned very well and separate the ink)

1 piece large onion, diced

2 pieces medium sized tomatoes, diced

1/2 cup soy sauce

1/2 cup vinegar

1 cup water

5 cloves crushed garlic

1 teaspoon sugar

2 pcs bay leaves

Salt and pepper to taste

1 small sachet od all-in-one seasong granules

3 tbsp cooking oil

COOKING PROCEDURES:

- Heat a cooking pot then pour-in soy sauce, vinegar, and water then bring to a boil. (do not mix)

- Add the squid and wait for the liquid to re-boil. Do not mix. Simmer for 5 minutes.

- Turn off the heat then separate the squid from the liquid. Set aside.

- On a separate pot, sauté the garlic, onions, and tomatoes.

- Put-in the squid then cook for a few seconds. (do not overcook the squid)

- Pour-in the soy sauce-vinegar-water mixture. Add bay leaves. Bring to a boil and simmer for 3 minutes.

- Add the ink, salt, ground black pepper, and sugar then stir. Simmer for 3 minutes.

_ Serve and enjoy

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CALAMARES (Fried Breaded Squid) RECIPE

There's a dish in Mediterranean cuisine called Calamari. And now, I want to share with you the Filipino version of this dish. It is called, Calamares.


There's actually no big difference at all between the two, except for the spelling of course, and the dipping sauce. Calamari is sometimes dipped in tomato based sauce while Calamares is often dipped in soy sauce with calamansi (lemon). Others prefer spiced vinegar. Sometimes, I like it more with a mayonnaise based dressing. You can use mayo, a touch of mustard and some drops of calamansi or lemon, then stir. This is really famous in the Philippines either with rice or with ice cold beer.

INGREDIENTS: 


- 1kg medium-sized squid
- 2 raw eggs, beaten
- 1 cup breadcrumbs
- 5 pcs calamansi or 1pc lemon
- 2 teaspoon salt
- 1 teaspoon ground black pepper
- 1 cup oil


COOKING PROCEDURES: 


1. Clean the squid very well, remove the head, ink sacs, discard the tentacles. Slice the squid into rings that are about 1/2 inch thick.


2. Combine squid, calamansi juice, salt and ground black pepper and then mix well. Let it stand for about 15 minutes.


3. Dip squid rings in beaten egg, dredge in flour and roll over breadcrumbs.


4. Deep-fry the squid for only 2 to 3 minutes. DO NOT OVERCOOK. It will toughen the squid.


5. Remove the fried squid rings from the wok and drain on paper towels.


6. Serve with your prefered dipping sauce. (see introduction).

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