Adobong Pusit (Dairy-Free)
Squid cooked adobo-style in soy sauce, vinegar, garlic and peppercorns.
Ingredients
- about 450 g Squid
- 1/4 cup Soy sauce
- 1/4 cup Vinegar
- 4 cloves Garlic
- 2 leaves Bay leaves
- 1 tsp Black peppercorns
- 1/2 cup Water
- 2 tbsp Cooking oil
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Prepare the about 450 g of squid by cleaning it and then slicing it into 1.27 cm rings.
- 2Place a 25.4 cm skillet on the stove and heat 2 tablespoons of cooking oil over medium heat, which is 177°C.
- 3Add the 4 cloves of minced garlic to the hot oil and sauté for 1-2 minutes, or until the garlic turns golden brown and smells fragrant. Be careful not to burn it.
- 4Add the prepared about 450 g of squid rings to the skillet and cook for 2-3 minutes, stirring occasionally, until the squid begins to turn opaque and release its natural juices.
- 5Pour in the 1/4 cup of soy sauce, 1/4 cup of vinegar, and 1/2 cup of water. Add the 2 bay leaves and 1 teaspoon of black peppercorns to the skillet.
- 6Bring the mixture to a simmer, then reduce the heat to low, cover the skillet, and cook for 15-20 minutes. The sauce should thicken slightly, and the squid should become tender. You can test the squid by gently piercing it with a fork; it should be yielding.
- 7Remove the 2 bay leaves from the skillet before serving.
- 8Serve the Adobong Pusit hot with steamed rice.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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