Adobong Pusit is a heat and comforting selfmade dish that’s completely mouthwatering. As a result of we reside by the water, the Philippines is dwelling to many fish and seafood dishes we generally discover at our eating desk –– and adobong pusit is unquestionably considered one of them! This model of adobong pusit is much like the common method of cooking and making ready this dish, with one main change: how we cooked the sauce. On this recipe, we enable our sauce to cook dinner and scale back slightly longer, to supply a sauce that’s thicker and extra –– you guessed it –– tastylicious! Poured over and tossed with the tender squid earlier than serving, paired with white rice, it makes for the right chunk!
It’s laborious to not love adobo; that odor of soy sauce, vinegar, and garlic is inconceivable to withstand! However aside from adobong pusit, do you know there are different methods to benefit from the chewy, tasty squid?
- If you happen to solely have a short while to prep and cook dinner your meal, I like to recommend this tasty Ginasang Pusit. In solely 25 minutes, you’ll have a particular, sautéed squid dish you’ll positively take pleasure in. It’s a very simple dish to make and requires little or no components. With simply tomatoes, onions, garlic, and fish sauce, you possibly can have it at your eating desk very quickly!
- Summer season is the right time to have grilled meats and fish, and squid isn’t any totally different. This Inihaw na Pusit (or Grilled Squid) is the right companion to heat summer time days. Inihaw na Pusit goes nice with a dip of traditional toyomansi, and could be loved with rice and a pleasant, chilly glass of beer.
- And should you’re nuts for coconuts, what’s to not love about this Ginataang Pusit recipe? We like to put coconut milk in a wide range of dishes. And with the chewy texture of pusit it makes for an unforgettable dish. Many individuals additionally take pleasure in this dish spicy, so you possibly can even have it with Serrano or jalapeño peppers!
But when it’s adobong pusit you take pleasure in, and also you’re on the lookout for a technique to make that sauce much more delectable –– you’ve come to the appropriate place! Observe this tastylicious adobong pusit recipe, and fulfill your cravings at the moment!
Find out how to Make Your Tastylicious Adobong Pusit
Making Adobong Pusit may appear intimidating at first, however there’s no want to fret! This recipe is very easy to observe, it’ll go away you with your individual scrumptious adobong pusit in slightly over half an hour.
Let’s put together your components for adobong pusit first. Clear and slice your squid into smaller, bite-sized items. Do the identical together with your medium sized purple onion. Make sure to additionally crush your head of garlic and cube your two ripe tomatoes. When you’ve put aside all of your components, you’re now prepared to begin cooking!
Put three tablespoons of cooking oil in a pot. As soon as it’s heated up, sauté your crushed garlic till it turns into a lightweight brown. Add in your onion and tomato and proceed to sauté it till your onion softens.
Now it’s time so as to add in your slices squid! Sauté it for two to three minutes, however make sure to not maintain your warmth on too excessive. You don’t need your squid to overcook! Take away the squid from the pan and place is in a clear bowl, setting it apart till in a while.
To make your adobong pusit’s sauce, add in half a cup of soy sauce and ¾ cup of water into the pan, and let it boil. Pour in your 4 tablespoons of white vinegar, and maintain the liquid combination boiling. Stir your mixture of liquids for a bit earlier than protecting the pan and letting it cook dinner by itself. Maintain your pan over a medium warmth, and cook dinner it for about 3 to five minutes.
Toss your sautéed squid again within the pan of liquids, alongside together with your sugar, salt, and floor pepper to style. Stir these all collectively, and let your squid take in the scrumptious flavors of the sauces. Proceed to do that for two minutes, however once more, watch out to not overcook your squid! Deliver the warmth down if that you must, so it could actually maintain its tender texture. We don’t need an adobong pusit that’s too laborious or powerful to chew.
Utilizing a spider strainer or slotted spoon, take away the squid from the cooking pot and prepare it in a serving bowl. The liquid ought to be left behind till it’s decreased to about half the amount of the pot. The consistency ought to thicken, making a sauce that appears, smells, and tastes completely scrumptious.
Pour the liquid into the identical serving bowl the squid is in and blend them collectively. As soon as once more, let your squid take in the candy and savory style of the adobo sauce.
Similar to that, you’ve completed cooking your adobong pusit! Serve it over a mattress of heat, white rice, and share and luxuriate in it with your loved ones and mates.
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Tastylicious Adobong Pusit Recipe
This can be a recipe for Tastylicious Adobong Pusit
- 3 lbs. small to medium sized squid cleaned and sliced
- 2 medium ripe tomato diced
- 1 medium purple onion sliced into small items
- 1 head garlic crushed
- 1/2 cup soy sauce
- 4 tablespoons white vinegar
- 1 teaspoon granulated white sugar
- 1 teaspoon squid ink tinta de calamar or cuttlefish ink, blended with 3 tablespoons water (non-compulsory ingredient)
- 3/4 cup water
- 3 tablespoons cooking oil
- Salt and floor black pepper to style
Warmth oil in a pot.
As soon as the oil turns into sizzling, saute garlic till it turns mild brown.
Add onion and tomato. Saute till the onion will get smooth
Add the squid. Sauté for two to three minutes
Take away the squid from the pan and place in a clear bowl.Put aside.
Pour soy sauce and water into the pan. Let boil.
Add vinegar. Let the liquid re-boil. Stir and canopy the pan. Proceed to cook dinner in medium warmth for 3 to five minutes.
Add the sautéed squid again within the pan together with sugar, salt, and floor black pepper. Stir. Proceed to cook dinner for two minutes. Be aware: don’t overcook the squid to retain its tender texture.
Utilizing a slotted spoon or a spider strainer, take away the squid from the cooking pot leaving the liquid behind. Prepare the squid in a bowl. Proceed to cook dinner the liquid till it reduces to half.
Pour the thick liquid into the serving bowl with the squid. Toss.
Serve with white rice. Share and luxuriate in!
- The recipe suggests small to medium sized squid as a result of these are tastier in comparison with the larger varieties. Nevertheless, you should use any dimension relying on the supply of the ingredient.
- Attempt to deal with the squid correctly. Clear it first by pulling out the cartilage (plastic-like smooth bone) situated above the tube and throw it away. The subsequent step is to take away the ink sac. Do that by pulling out the top. It’s best to see a tiny silver sac together with the innards. Harvest the ink by urgent the sac till the ink comes out. Use a small bowl to gather the ink.
- Most squid within the US have little to no ink sac. You may add cuttlefish ink (often known as tinta de calamar) for extra style and shade.
Serving: 5g | Energy: 366kcal | Carbohydrates: 15g | Protein: 46g | Fats: 12g | Saturated Fats: 2g | Polyunsaturated Fats: 4g | Monounsaturated Fats: 6g | Trans Fats: 0.03g | Ldl cholesterol: 634mg | Sodium: 1422mg | Potassium: 870mg | Fiber: 1g | Sugar: 3g | Vitamin A: 500IU | Vitamin C: 21mg | Calcium: 105mg | Iron: 3mg