Adobong Pusit Recipe - according to wikipedia adobo is a native practice in Iberia and Portugal and was widely adopted by well Philippines, but we have a distinct way of preparing and cooking it. At this time we will be cooking squid or pusit.
it is common that when we cook squid it becomes chewy and difficult to swallow, this could be the result of over cooking and possibly the ingredients that we added.
Another concern that Filipinos make is that it becomes really sour when adding vinegar, this is because we tend to stir it after pouring vinegar which is not good because of the chemical reaction that is happening when vinegar is heated.
In this recipe we showed how to properly cook Adobong Pusit and how to ensure it is tender when eaten, an additional sweetness can give this a more of a favorite ulam when for example sugar or pineapple juice is added, Sprite can help it become tender as well.
When cooking squid make sure to put it a low to medium heat and never ever over cook or it will become bubble gum and your Family or friends will be disappointed causing lost of appetite.
I remember my son never like eating squid until I figured out how to cook it properly and since then whenever we buy squid and prepare it at home my son will surely like it and finish the food on his plate.
Adobong Pusit Recipe
- 250 g squid
- 4 cloves garlic
- 1 small onion
- 1 tsp black pepper
- 1 tbsp vinegar
- 2 tbsp soy sauce
- 2 tbsp oyster sauce
- Heat a wok to medium fire.
- Add the cooking oil.
- Sauté the garlic and onion.
- Add the squid.
- Pour the vinegar, avoid stirring for 2 minutes or it will taste too sour.
- Add the soy sauce.
- Add black pepper and stir.
- Finally the oyster sauce and stir to spread and mix the flavors together.
- Turn the heat off and serve.