Adobong Pusit (Squid Adobo) with Tamari
Squid cooked in adobo sauce using tamari instead of soy sauce to make it peanut-free.
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Ingredients
- about 680 g 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
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Place an approximately 30 cm skillet over medium heat (175°C) and add the 2 tablespoons of cooking oil.
- 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.
- 3Add the about 680 g of cleaned squid to the skillet and cook, stirring occasionally, for 2-3 minutes until the squid turns opaque and is slightly tender.
- 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.
- 5Bring the liquid to a simmer, then reduce the heat to medium-low (150°C). 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.
- 6Remove and discard the 2 bay leaves before serving. Serve the Adobong Pusit hot with rice.
Substitutions
Soy sauce → Tamari
Allergen avoidance
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