Stewed Squid in Soy and Vinegar
Adobo comes in many varieties, there are regional variations as well as every house hold will have their own version too! The name was given by the Spain during their time in the Philippines. It resembles a cooking technique in Spain to preserve meat in herbs, salt and vinegar. When Spain ruled Philippines they saw the locals making a dish similar to their cooking and named it Adobo.
This dish is very close me, I grew up near a river and sea so I love seafood! Haha! They are not close to one another, the river is in my mother’s village and the sea is close to my school. My father ‘Pepe’ used to take me to the docks (Pantalan in Cebuano) for after school snacks or dinner. The dock used to have rows of restaurants on stilts selling bbqs and Filipino dishes.
This is a great recipe for those who doesn’t eat meat or simply trying eat a more balanced diet. It’s a tasty dish that I’m sure your friends and family will enjoy.
How To Make Adobong Pusit - Stewed Squid in Soy and VinegarPrint Recipe
- 300g-500g squid, deboned and tooth out
- 1 medium onion, chopped
- 4 cloves garlic, peeled and crushed
- 1 tbsp salt
- 80ml vinegar
- 80ml water
- 4 bay leaves
- 1 tsp whole black pepper corn
- 2 tbsp oil
Heat some oil in a medium to large pot, saute onions for 2 minute mixing it often.
Add garlic and cook for 2 minutes.
Place the squid, soy, vinegar, water, black pepper and bay leaves into the pan.
Mix well, put the lid on and bring it to boil.
Once boiled, mix the adobo and turn the heat down.
With the lid back on simmer for 15-20 minutes or until tender. Mixing the adobo a few time to avoid the bottom burning.
When cooked, it is best served with some rice.
Don't cook the squid too long to avoid the squid becoming rubbery!