Tastylicious Adobong Pusit Recipe

• servings: 5 servings
• active time: 10 minutes
• total time: 35 minutes

Ingredients

3 lbs. small to medium sized squid (cleaned and sliced)

2 medium ripe tomato (diced)

1 medium red onion (sliced into small pieces)

1 head garlic (crushed)

1/2 cup soy sauce

4 tablespoons white vinegar

1 teaspoon granulated white sugar

1 teaspoon squid ink (tinta de calamar or cuttlefish ink, mixed with 3 tablespoons water (optional ingredient)

3/4 cup water

3 tablespoons cooking oil

Salt and ground black pepper to taste

Directions

Heat oil in a pot.

Once the oil becomes hot, saute garlic until it turns light brown.

Add onion and tomato. Saute until the onion gets soft

Add the squid. Sauté for 2 to 3 minutes

Remove the squid from the pan and place in a clean bowl.Set aside.

Pour soy sauce and water into the pan. Let boil.

Add vinegar. Let the liquid re-boil. Stir and cover the pan. Continue to cook in medium heat for 3 to 5 minutes.

Add the sautéed squid back in the pan along with sugar, salt, and ground black pepper. Stir. Continue to cook for 2 minutes. Note: do not overcook the squid to retain its tender texture.

Using a slotted spoon or a spider strainer, remove the squid from the cooking pot leaving the liquid behind. Arrange the squid in a bowl. Continue to cook the liquid until it reduces to half.

Pour the thick liquid into the serving bowl with the squid. Toss.

Serve with white rice. Share and enjoy!

Nutrition

• Serving Size: 5 g
• Calories: 366 kcal
• Total Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Trans Fat: 0.03 g
• Cholesterol: 634 mg
• Sodium: 1422 mg
• Total Carbohydrate: 15 g
• Dietary Fiber: 1 g
• Total Sugars: 3 g
• Protein: 46 g