Adobong Pusit
1 1/8 lb small fresh squids
1/2 cup native vinegar
10 each cloves garlic
1 single salt and pepper to taste
1 each medium-sized onion, sliced
2 each medium-sized tomatoes, chopp
1 single salt and pepper for seasonin
1 teaspoon vet-sin (monosodium glutamat
1/2 cup native vinegar
10 each cloves garlic
1 single salt and pepper to taste
1 each medium-sized onion, sliced
2 each medium-sized tomatoes, chopp
1 single salt and pepper for seasonin
1 teaspoon vet-sin (monosodium glutamat
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 1/2 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.
Yield: 2 servings
Content Management Powered by UTF-8 CuteNews