I know, I will never hear the end of this. The smallest portion I could buy was 1 kilo in ice block. I had to thaw the whole thing. I can not put the other half in the freezer because the quality will deteriorate for one thing or it will eventually get freezer dried on the other. I decided I’d cook half into guinatang pusit and the other as adobo instead. We can’t take this for lunch. I could just imagine how my officemates will give me a bad time because of the smell if I did bring this so we’ll see how my family is going to deal with these two recipes in the coming days. You’ll find out.
3 tbsp of olive oil
½ kilo of fresh pusit (well cleaned)
½ coarsely chopped medium onion
½ coarsely chopped tomato
Dash of ground pepper
2 cloves of finely chopped garlic
10 tbsp of soy sauce
10 tbsp of vinegar
1 tbsp of sugar
Put everything in a pan. Let boil and then simmer for about 15 minutes. It’s that simple. If you know how to cook any kind of adobo, pork or chicken, you can do this too. It wasn’t spicy. I should have put some but it’s too late now.