Adobong Pusit

Title:
Adobong Pusit

Yield:
2 Servings

Categories:
Filipino,
Seafood




Ingredients:





   1/2 kg Small fresh squids


   1/2 c  Native vinegar


    10    Cloves garlic


          Salt and pepper to taste


     1 md Onion, sliced


     2 md Tomatoes, chopped


          Extra salt and pepper for


          -seasoning


     1 ts Vet-sin (monosodium


          -glutamate)






 Got down my single Filipino cook book and found this little gem.  My


 grasp of Tagalog is non-existent but I'd guess that the name


 translates as "Squid Adobo".  At any rate, it's squid stewed in


 vinegar.  I assume that the reference to "native vinegar" refers to


 nipa sap vinegar (sukang paombong). The bottle I have is a milky


 looking vinegar that tastes pretty much like any vinegar so I imagine


 that you have some latitude on what type you can use.


 


 For those of you who have never tried it, Filipino food is an


 intriguing cuisine that has elements of Southeast Asian, Chinese and


 Mexican or Spanish influences.  It has everything from spring rolls


 (lumpias) to rellenos dishes.


 


 Wash the squids very well.  Remove the long thin membrane in the head


 and slit the eyes to bring out the ink.  Place the squids in a


 saucepan with vinegar, 6 cloves garlic crushed, salt and pepper.


 Cover and cook slowly until the squids are tender.  Cut cooked squids


 into 1/2 inch slices crosswise.


 


 Crush remaining garlic and saute in a little lard in another pan. Add


 the onion and tomatoes and cook until tomatoes are very soft.  Add


 the squids and the liquid in which they were boiled.  Simmer for 7


 minutes. Season with salt, pepper and vet-sin.


 


 From "Favorite Filipino Recipes" by Pat Limjuco Dayrit.  Paul Hamlyn


 Pty Limited.  Dee Why West, New South Wales.  1975.


 


 Posted by Stephen Ceideburg; January 24 1991.


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip