Friday, February 27, 2015

Home-cooked Adobong Pusit

Talk about real comfort food...

There are some meals that I love eating at home that I simply could not eat in a restaurant, or any other place outside the comforts of my own house for that matter. Adobong Pusit is one of these meals, because, really, who wants to be seen with squid ink in their teeth or lips in public?

Adobong Pusit

1 lb. pusit (squid, no bigger than 3 inches)
1/2 cup water
1/2 cup vinegar
1/2 tsp. whole peppercorns
salt to taste
3 cloves garlic, crushed
2 tbsp. oil
2 cloves garlic, minced
1 small onion, sliced
2 tomatoes, sliced
1/2 tsp. sugar

Rinse pusit in water and remove the "beaks". (With squid no bigger than 3 inches we find no need to detach the heads to clean the insides.) Whatever you do, keep the ink sac intact.

In a saucepan, boil pusit in water, vinegar, peppercorns, salt and crushed garlic. Lower heat and let simmer until squid is tender. Take out pusit from the pan and reserve the sauce.

In a separate pan, sauté minced garlic in hot oil. Add onions and tomatoes. Cook until onions are translucent.

Add pusit and saute for about 3 minutes. Pour in reserved sauce and stir in sugar. Bring to a boil then lower heat to a simmer until sauce is reduced.

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