ADOBONG PUSIT

 When it comes to Filipino cuisine, Adobo is right there at the top, with the likes of Sinigang and Kare-Kare. Adobo is also unofficially considered by many as our national dish. Of course, with the ever-innovative thinking of Filipinos, Adobo is not only constrained to meats like pork, beef, and chicken but seafood as well.

INGREDIENTS

1.5 - 2 pounds squid

5-6 tablespoon vinegar

2 tablespoon oil

1 medium onion

3 cloves garlic

¼ cup warm water

1 cup tomatoes

2 tablespoon fish sauce

¼ teaspoon ground pepper

2 stalks celery

1 tablespoon cornstarch dissolved in ¼ water

INSTRUCTIONS

1.5 - 2 pounds squid

Clean the squids by detaching the head with the innards from the body. Remove the ink sac carefully and place them in a small bowl, then set aside. Remove the beak and cartilage from the tentacles, then discard.

Cut the squid’s body horizontally into 1-inch thick pieces. Place them on the pot together with the tentacles.

5-6 tablespoon vinegar

Pour vinegar in a pot and turn the heat on medium. Cover with lid and let it boil for 2 minutes. Remove from heat and set aside.

2 tablespoon oil,1 medium onion,3 cloves garlic,1 cup tomatoes

Heat oil on a deep pan and sauté garlic and onion using medium heat until limp and fragrant. Add tomatoes and cook for 2 more minutes.

Add the boiled squid with vinegar. Then cover pan with lid and simmer for a minute.

2 tablespoon fish sauce,¼ teaspoon ground pepper,2 stalks celery

Add fish sauce, ground pepper, and celery. Stir and simmer for 3 more minutes.

¼ cup warm water

While waiting, get the small bowl with the ink sacs and crush them using a fork to extract the ink. Then add warm water. Pour the ink mixture into the pan and stir until well incorporated.

1 tablespoon cornstarch

Make a cornstarch slurry by dissolving cornstarch in ¼ cup of water. Then pour over the squid mixture on the pan. Let it simmer until it thickens a bit. Then remove from heat and serve!

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