Adobong Pusit (Squid Adobo) with Tamari

Ingredients

• 1.5 lbs Squid (cleaned)
• 1/4 cup Tamari
• 1/4 cup White vinegar
• 6 cloves Garlic
• 2 leaves Bay leaves
• 1 tsp Black peppercorns
• 1/2 cup Water
• 2 tbsp Cooking oil

Instructions

1. 1Place a 12-inch skillet over medium heat (175°C / 350°F) and add the 2 tablespoons of cooking oil.
2. 2Once the oil is shimmering, add the 6 cloves of minced garlic and sauté until it is golden brown, about 1-2 minutes. Do not let it burn.
3. 3Add the 1.5 lbs of cleaned squid to the skillet and cook, stirring occasionally, for 2-3 minutes until the squid turns opaque and is slightly tender.
4. 4Pour in the 1/4 cup of tamari, 1/4 cup of white vinegar, and 1/2 cup of water. Add the 2 bay leaves and 1 teaspoon of black peppercorns to the skillet.
5. 5Bring the liquid to a simmer, then reduce the heat to medium-low (150°C / 300°F). Cover the skillet and cook for 10-15 minutes, or until the sauce has thickened slightly and the squid is cooked through and tender. The squid should be firm but not rubbery.
6. 6Remove and discard the 2 bay leaves before serving. Serve the Adobong Pusit hot with rice.

Substitutions

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