Holiday is over but as I said, that does not stop us, Pinoys, from eating! The aftermath of over-indulging ourselves from the countless dinners and parties brought by the season is now haunting us in the form of those extra-shedded fats and beer bellies. However, guilt will leave us to settle for fish, seafood and veggies while slowing down to sweets and fatty foods for the meantime.
|Let's go pescetarian! Try this hearty dish for your post-holiday diet plan.|
To begin with, here is one of my favorite variation of seafood adobo – Adobong Pusit or Squid Adobo. It is a very rich and tasty dish made from squids cooked adobo style. Just like the usual adobo, squid is braised in the mixture of soy sauce and vinegar. It is advisable that you obtain the freshest squids available as it is best to cook this dish when squids are fresh, and preferably the smaller ones because they are packed with more flavors. You can also use the bigger variety if small squids are not available. Just slice them into bite sizes as you fancy. To add a little kick and also to help lessen the fishy aftertaste, you can also add chilies. You would first get intimated by the color of the sauce which is darkened by the “ink” coming from the squids but its aroma and savor is very distinct that getting a tinted tooth would never stop you from devouring as generous amount of serving as you want.
|Pusit is one of my favorite varieties of seafood adobo.|
Adobong Pusit (Squid Adobo)
Number of Servings: 3
- 1 lb. fresh pusit (squid)
- 2 tbsps. soy sauce
- 4 tbsps. vinegar
- 1 tbsp. oyster sauce (optional)
- ½ cup water
- 4 cloves garlic, minced
- 1 large white onion, finely chopped
- 3 pcs. red Thai chili
- salt and pepper, to taste
- 3 tbsps. cooking oil
- Clean the squid. Separate the head and tentacles. Remove the innards and the transparent filament attached in to the head. Slice the squid in to bite sizes. Wash thoroughly under running water.
- Heat the cooking oil in a medium-sized saucepan. Sauté the garlic and onion until translucent and very fragrant.
- Add the squid and lightly stir fry just until the color turns pale.
- Add vinegar and water, and bring to a simmer.
- Add soy sauce, oyster sauce (optional) and red Thai chili. Cook for about 5 minutes or until the squid is cooked through. Season with salt and pepper. Transfer the squid adobo in a serving dish and serve with hot steamed rice. Enjoy!
TIPS FROM ENZ:
- Watch out not to overcook the squid as it easily turn dry and gummy.
- If you want a thicker broth, separate the squid from the liquid. Allow the sauce to simmer until it is reduced and then return the squid.