We just ate the squid adobo tonight. This was the 2nd half of the squid that hubby and I bought in Dagupan last Sunday. My hubby loves this recipe so we cooked it the way he likes it. It was so yummy, hmmm...
INGREDIENTS:
* oil
* 2-3 cloves garlic, minced
* 1 medium-size onion, chopped
* 1/2 kilo pusit (squid), cleaned
* 1/2 cup vinegar
* 1/2 cup water
* patis (fish sauce) and pepper
PROCEDURE:
1. Heat oil on a skillet over medium heat. Saute garlic and onion.
2. Add cleaned squids. Add patis and pepper to taste. Saute for about 10-15 minutes.
3. Add water and vinegar. Do not stir. Lower the heat and simmer for about 15 minutes or until squid is done.
Note: Do not over cook the squids. The meat can get tough.
4. Serve with steamed rice.
TIP: How to tell if squid is fresh? the skin should be shiny and patters still intact (sometimes still moving), as well as the body parts. Before cooking, remove the cartilage inside (it's a strand of thin transparent plastic-like like membrane that works like the backbone of squids) and the sharp teeth in their mouth right in the middle of their tentacles. Just push them out like a toothpaste and they'll come out easily. Nasty.
INGREDIENTS:
* oil
* 2-3 cloves garlic, minced
* 1 medium-size onion, chopped
* 1/2 kilo pusit (squid), cleaned
* 1/2 cup vinegar
* 1/2 cup water
* patis (fish sauce) and pepper
PROCEDURE:
1. Heat oil on a skillet over medium heat. Saute garlic and onion.
2. Add cleaned squids. Add patis and pepper to taste. Saute for about 10-15 minutes.
3. Add water and vinegar. Do not stir. Lower the heat and simmer for about 15 minutes or until squid is done.
Note: Do not over cook the squids. The meat can get tough.
4. Serve with steamed rice.
TIP: How to tell if squid is fresh? the skin should be shiny and patters still intact (sometimes still moving), as well as the body parts. Before cooking, remove the cartilage inside (it's a strand of thin transparent plastic-like like membrane that works like the backbone of squids) and the sharp teeth in their mouth right in the middle of their tentacles. Just push them out like a toothpaste and they'll come out easily. Nasty.
1 comment:
I just love adobo but never had squid adobo. I'm scared I might still be allergic to it. Haven't seen squid at our local supermarket but when I do come across it, I'll follow your recipe. It looks simple enough to do :-)
Thanks for the squid tip!
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