adobong pusit (squid with garlic and tomato)

Categories
Ethnic
Seafood
Yield
2 Servings
MeasureIngredient
½ kilograms Small fresh squids
½ cup Native vinegar
10  Cloves garlic
  Salt and pepper to taste
1 medium Onion, sliced
2 mediums Tomatoes, chopped
  Extra salt and pepper for seasoning
1 teaspoon Vet-sin (monosodium glutamate)

Got down my single Filipino cook book and found this little gem. My grasp of Tagalog is non-existent but I'd guess that the name translates as "Squid Adobo". At any rate, it's squid stewed in vinegar. I assume that the reference to "native vinegar" refers to nipa sap vinegar (sukang paombong). The bottle I have is a milky looking vinegar that tastes pretty much like any vinegar so I imagine that you have some latitude on what type you can use.

For those of you who have never tried it, Filipino food is an intriguing cuisine that has elements of Southeast Asian, Chinese and Mexican or Spanish influences. It has everything from spring rolls (lumpias) to rellenos dishes.

Wash the squids very well. Remove the long thin membrane in the head and slit the eyes to bring out the ink. Place the squids in a saucepan with vinegar, 6 cloves garlic crushed, salt and pepper.

Cover and cook slowly until the squids are tender. Cut cooked squids into ½ inch slices crosswise. Crush remaining garlic and saute in a little lard in another pan. Add the onion and tomatoes and cook until tomatoes are very soft. Add the squids and the liquid in which they were boiled. Simmer for 7 minutes. Season with salt, pepper and vet-sin.

From "Favorite Filipino Recipes" by Pat Limjuco Dayrit. Paul Hamlyn Pty Limited. Dee Why West, New South Wales. 1975.

Posted by Stephen Ceideburg; January 24 1991.

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