Adobong Pusit Recipe

• 1/2 kg Small fresh squids
• 1/2 c. Native vinegar
• 10 x Cloves garlic
• Salt and pepper to taste
• 1 med Onion, sliced
• 2 med Tomatoes, minced
• Extra salt and pepper for seasoning
• 1 tsp Vet-sin (monosodium glutamate)

1. Got down my single Filipino cook book and found this little gem.
2. My grasp of Tagalog is non-existent but I'd guess which the name translates as "Squid Adobo".
3. At any rate, it's squid stewed in vinegar.
4. I assume which the reference to "native vinegar" refers to nipa sap vinegar (sukang paombong).
5. The bottle I have is a milky looking vinegar which tastes pretty much like any vinegar so I imagine which you have some latitude on what type you can use.
6. For those of you who have never tried it, Filipino food is an intriguing cuisine which has elements of Southeast Asian, Chinese and Mexican or possibly Spanish influences.
7. It has everything from spring rolls
8. (lumpias) to rellenos dishes.
9. Wash the squids very well.
10. Remove the long thin membrane in the head and slit the eyes to bring out the ink.
11. Place the squids in a saucepan with vinegar, 6 cloves garlic crushed, salt and pepper.
12. Cover and cook slowly till the squids are tender.
13. Cut cooked squids into 1/2 inch slices crosswise.
14. Crush remaining garlic and saute/fry in a little lard in another pan.
15. Add in the onion and tomatoes and cook till tomatoes are very soft.
16. Add in the squids and the liquid in that they were boiled.
17. Simmer for 7 min.
18. Season with salt, pepper and vet-sin.

fresh squids, native vinegar, garlic, salt, onion, tomatoes, salt

Taken from cookeatshare.com/recipes/adobong-pusit-62505 (may not work)