Adobong Pusit

• 118 pound squid small, fresh
• 1/2 cup vinegar native
• 10 cloves garlic minced
• 1 x salt to taste
• 1 x black pepper to taste
• 1 medium onions sliced
• 2 medium tomatoes chopped
• 1 teaspoon monosodium glutamate vet-sin, optional

1. Wash the squids very well.
2. Remove the long thin membrane in the head and slit the eyes to bring out the ink.
3. Place the squids in a saucepan with vinegar, 6 cloves garlic crushed, salt and pepper.
4. Cover and cook slowly until the squids are tender.
5. Cut cooked squids into 1/2 inch slices crosswise.
6. Crush remaining garlic and saute in a little lard in another pan.
7. Add the onion and tomatoes and cook until tomatoes are very soft.
8. Add the squids and the liquid in which they were boiled.
9. Simmer for 7 minutes.
10. Season with salt, pepper and vet-sin.

vinegar native, garlic, salt, black pepper, onions, tomatoes, monosodium glutamate

Taken from recipeland.com/recipe/v/adobong-pusit-2820 (may not work)