How to cook Adobong Pusit sa Gata
- 2 pounds pusit (squids)
- 4 cloves garlic, peeled and minced
- 1/2 cup vinegar
- 1 bay leaf
- 1 tablespoon cooking oil
- 1 onion, peeled and sliced thinly
- 1 - 2 Thai chili peppers, stemmed and minced
- 1 thumb-sized ginger, peeled and julienned
- 2 tomatoes, chopped
- 1 tablespoon patis (Filipino fish sauce)
- 1 cup coconut milk
- Salt and pepper to taste
- Holding the squid firmly, pull the head from the body including internal parts and tentacles. Pull out the clear cartilage inside the tube and discard. With a knife, cut the head and the ink sack from the tentacles. Set aside the tentacles. Peel the spotted outer membrane from the squid and discard.
- Under cold running water, wash the tentacles and the tubes inside and outside to remove any remaining tissue or debris. Drain well and pat dry. Cut the body into rings by slicing vertically.In a pot over medium heat, combine squid, 2 cloves of the garlic, vinegar and the bay leaf.
- Bring to a boil for about 3 - 5 minutes or just until squid changes color. Remove from heat and drain, reserving about 1 cup of the liquid.
- In a pot over medium heat, heat oil. Add onions, ginger, chili peppers and the remaining 1/2 of the garlic. Cook until limp and aromatic. Add tomatoes and cook, mashing with back of spoon, until softened. Add fish sauce and cook for about 1 - 2 minutes.
- Add coconut milk and the reserved liquid. Bring to a simmer. Continue to cook until liquid is reduced and begins to render fat. Add squid and cook for about 3 - 5 minutes or until heated through. Season with salt and pepper to taste.
- Serve the Adobong Pusit sa Gata with steamed plain rice.
Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
The Adobong Pusit sa Gata recipe very easy to cook and so good!
Adobong Pusit sa Gata begins with first simmering the squid in vinegar and then sauteing in onions, garlic and tomatoes. They are, however, differentiated by the addition of coconut milk and chili peppers to the latter for a richer and bolder flavor.
When cooking Adobong Pusit, it's very important that you buy it fresh meaning no foul smell, and cook it the same day you buy it. Filipinos love squid no matter how it is cooked and Adobo is definitely a Pinoy’s top choice when it comes to cooking any dish.
(a Filipino dish cooked in vinegar and soy sauce) is a Filipino food favorite. May the recipe be done with pork, chicken or a combination of both. It could be also good with beef or fish. There are lots of variations in cooking Adobo
This recipe for Adobong Pusit sa Gata serves/makes: 4 servings
The Adobong Pusit sa Gata recipe is adopted from The Philippine Cookbook.
Main Ingredient: Squid/Cuttlefish
Preparation Method: Poached/Simmered