Wednesday, October 13, 2004

Adobong Pusit

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.


Cerridwen said...

ok, see, when I was little the pusit adobo i used to see is black. somehow the pusit adobo i see at any fil restaurant are the same as your picture. I don't know but the blaker it is the better tasting to me :) any idea how to get it black?

ting-aling said...

Cerridwen, the squid has it's ink used as a defense when in danger in the water. It's a very tiny sac found inside it's body. I take this out carefully making sure that both ends of the sac are cut so you won't leave any ink inside the squid when cooking it. I don't know, but I like my squid without the ink because they sometimes leave marks on your teeth. The ink does not add any flavor to your squid. I don't even know if it has any effect at all in your dish to leave the ink when cooking.