Squid Adobo (Adobong Pusit) |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 pound medium-size squid | 1/2 cup white vinegar | 1 head garlic, minced |
| freshly ground pepper to taste | 1/4 cup soy sauce or salt | 1 cup water |
| 2 tablespoons vegetable or corn oil | 1/4 cup chopped onion | 2 cups cubed red, ripe tomatoes |
| 1 | Wash and clean the squid thoroughly, removing the cuttle. Put squid in a saucepan (not aluminum) with the vinegar, garlic, pepper, soy sauce or salt and water. Cook over low heat until squid is tender, making sure it does not get overcooked and rubbery. Drain and set aside the squid broth. |
| 2 | Heat oil in another saucepan and saute the cooked garlic until brown, onion until transparent and tomatoes until soft. Add the squid and simmer for 3 minutes. pour squid broth over mixture and bring to a boil. Serve hot. |