Sunday, March 1, 2009

adobong pusit sa gata

k went to the souk to buy some shrimp but he came home with squid instead. shrimp was expensive and the vendor didn't allow him to buy just half kilo and he found this nice looking squid.

so, what to do with the squid but adobo since kim's not a fan of grilled squid/stuffed squid. i always prepare adobong pusit and i remembered my lola preparing this dish to us way back when we were still young. but this time, i added gata and siling haba for a little kick.

dish with gata will never go wrong... it's yummy.

1/2 kl. squid, cleaned, heads removed, tentacles and ink sacks retained, sliced
4 cloves garlic, crushed and sliced into thin strips
1 medium onion, sliced
1 thumb-size ginger, sliced
1-2 siling haba
1 cup coconut milk*
1/4 cup vinegar
freshly ground pepper
2 tbsp. cooking oil

over high heat, heat the cooking oil in a work. saute garlic, onion and ginger until fragrant.

add squid and cook for a minute (if squid are cooked longer it will become tough).

add vinegar. let simmer for a minute before mixing.

add the coconut milk and do not mix too much. let boil until the coconut milk render it's own oil.

season with patis and pepper. continue simmering until the coconut milk reduces in half.

* i used canned coconut milk since it's much accessible here. if you like, you can use coconut cream if canned or the first extraction if using fresh coconut. coconut milk if using fresh coconut is the second or third extraction.