Monday, May 18, 2009

adobong pusit

this is adobong pusit without the gata. i already have an entry here for the adobong pusit sa gata. we were able to buy fresh pusit/squid at the grocery and we decided to cook adobo.

6 pcs. medium pusit
4 cloves garlic, minced
1 onion, sliced
1 thumb-size ginger, cut into thin strips
1 tomato, diced
salt and pepper
1 tbsp. vinegar
2 tbsp. oyster sauce
2 tsp. sugar
2 tbspo. cooking oil

clean the pusit well, remove the transparent spine. carefully separate the heads from the body so as not to break the ink sacks. retain the ink sacks and the tentacles from the head and discard the rest of the heads. cut the pusit into rings.

in a wok, heat oil and then saute the garlic, onion and ginger until aromatic. add the tomato and continue cooking until tomatoes are wilted.

then add the pusit then mix a little bit. then add the vinegar and oyster sauce. simmer but do not mix for about 1 minute.

season with salt and pepper and mix well, about 7 minutes. do not overcook pusit as overcooking it will make it rubbery.

lastly, add the sugar. then mix again for 1-2 minutes.


Manang said...

Lucky you to have access to fresh pusit. I have never had adobong pusit sa gata (and I am not interested in that), but I do miss this adobong pusit with all that blackish sauce!!!! sigh!