So far, I've not seen any adobong pusit quite as like my mother's version. Her's is an original! I prefer this adobong pusit than the conventional adobong pusit that's cooked in vinegar, garlic and black pepper. My friends who have tasted my mother's adobong pusit agree that it's really good!
For this recipe, it is very important to clean the squid very well. Remove all the insides of the squids including the ink. Wash very well the squids, for several times, until the water is not so cloudy.
Nanay's Special Adobong Pusit (Sauteed squid)
Pusit (squid) 1 pound, cleaned and sliced by 1 inch
Tomatoes chopped 1/4 cup
vinegar 3 to 4 tbps
black pepper 8 pieces whole
garlic 3 large cloves
onion 2 tbsps
salt pinch
string beans - about 10-12 strings cut 1 inch long (optional)
vegetable oil 2 tbsps
water 1/2 cup
Pinch of sugar (optional)
In a wok or skillet, pour the oil. When oil is hot, saute garlic followed by onion then tomatoes. When tomatoes are cooked, i.e. it is very soggy and pulp have detached from skin, put the sliced squids. Put salt and pepper. When color of squid has turned pink, pour 1/2 of the water. When it is boiling, put the string beans. When string beans are almost tender, put the vinegar. Simmer for about 5 minutes more until the vinegar is cooked. Add more salt if necessary. If you like a little sweetness just to enhance the taste, a pinch of sugar could be added. Serve with steamed rice.
Friday, September 3, 2010
Nanay's Kitchen: Starting a Blog
Nanay's Kitchen: Starting a Blog: "I just opened this blog account. I just retired last year and so I have a lot of free time to spend to something like this. First off, I w..."
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