Thursday, January 11, 2007

Adobong Pusit


1/2 k small fresh squids
1 tbs cooking oil
1/2 c vinegar (white)
1/2 c water
10 cloves of garlic
salt and pepper to taste
1 onion (sliced )
2 tomatoes (chopped)
1 tsp sugar

1. Wash the squids removing the long thin membrane from the body part and popping the eye out. Make sure you save the ink sack.

2. In a sauce pan, combine squids, vinegar, water, half the garlic, and salt and pepper. Bring to a boil and simmer until squid is tender. Set aside.

3. In a skillet, heat oil and saute the remaining garlic, onions, and tomatoes until the onion is translucent. Add the squid ink, sugar and the squids including the broth. Simmer for about 5 more minutes.

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