Here’s how to cook”Adobong Pusit“

Ingredients:
6 pcs. squid, medium-sized, cleaned, remove inkbag and dilute in:
1/2 cup water
3 tbsps. Mama Sita’s Coconut Nectar Vinegar
2 tbsps. cooking oil
1 tbsp. garlic, crushed
1 tsp. ginger, chopped

1 pc. onion, coarsely chopped
3 pcs. tomatoes
2 tbsps. Mama Sita’s Oyster Sauce
1 tsp. sugar
1/4 tsp. salt
2 tbsps. kutsay, minced Dash of ground black pepper

Directions:

In a small saucepan, combine the squid, Mama Sita’s Coconut Vinegar, and water. Bring to a boil and simmer until tender. Sauté ginger, garlic, onion, and tomatoes in cooking oil. As the tomatoes start to wilt, add the squid mixture and stir-fry. Pour in the rest of the ingredients and simmer for 5 minutes. Serve hot with rice.

Ingredients :

1 pound medium-size squid
1/4 cup soy sauce
1/2 cup white vinegar
1/4 cup chopped onion
2 cups cubed red, ripe tomatoes
1 cup water
2 tablespoons vegetable or corn oil
freshly ground pepper to taste
1 head garlic, minced

Preparation :

- Wash and clean the squid thoroughly, removing the cattle. Put squid in a saucepan (not aluminum) with the vinegar, garlic, pepper, soy sauce or salt and water.
- Cook over low heat until squid is tender, making sure it does not get overcooked and rubbery. Drain and set aside the squid broth.
- Heat oil in another saucepan and stir fry the cooked garlic until brown, onion until transparent and tomatoes until soft.
- Add the squid and simmer for 3 minutes. Transfer squid broth over mixture nd bring to a boil. Serve hot.