Squid known as “pusit” in Filipino is best cook using the popular adobo method. Squid is sauteed in garlic, onion, ginger and tomato then boiled in soy sauce and vinegar, this brings in an awesome array of flavors that will surely activate your taste buds. Any squid will do for this recipe though, small to medium sized squids are highly recommended because they are more flavorful compared to the large ones. Since this is a squid dish, make sure that you don’t cook the squid longer than the indicated time to preserve the tender texture. If in case the texture of the squid becomes rubbery due to over cooking, try cooking it some more. You see – there are two ways to ensure that the squid that you are cooking is tender: you can either cook it for a short time or add more cooking time as you usually do for pork.
Try this recipe and your surely have the best meal ever!
- 1 kilo squid (medium size – cut into halves; large size – cut into 3 parts)
- 1/3 cup vinegar
- 1 onion; chopped
- 1 tomato; chopped
- 1 thumb size ginger; chopped (foot thumb size)
- 4 cloves garlic; crushed
- 1/2 cup soy sauce
- 2 tablespoon cooking oil
- 6 to 8 pcs. green chili
- 1/2 teaspoon ground pepper
- 2 tablespoon oyster sauce Mama Sita
- 1 pinch monosodium glutamate (vetsin) – Optional
- 1 tablespoon Maggi Magic Sarap
- 1 pinch salt to taste
- Wash and clean the squid by removing the eyes, membrane, and stomach.
- In a skillet, sauté garlic until brown, then add the onion, ginger and tomato. When onion becomes translucent, add the squid and boil with soy sauce, vinegar & pepper.
- Simmer for 10 minutes or until the squid is tender. Add green chili, oyster sauce and season with maggi magic sarap & vetsin. Add salt according to taste.
- Simmer (in medium heat) until a thick broth is formed, do not overcook.
- Serve hot with plain rice.