Adobong Pusit, I like to share an easy way to cook adobong pusit, with out worrying of not completely cleaning the inner cavities, taste of uncooked vinegar, needs to saute and ending with a meal of fishy and/or rubbery pusit. The rule in cooking squid is to keep it on heat for not more than 2 minutes or not less than 20 minutes. Cooking it in between makes it rubbery.
Here how to clean a squid:
- Pre-clean the squid in running water.
- Pull out the head and the innards will come out with it.
- Find the ink sack and hold it from the opening and pull separate from the rest of the innards, keep aside.
- Remove the tooth which is located at the center of the tentacles.
- Discard all intestines leaving only the meaty part.
- Remove the plastic membrane from the body.
- Rinse the cavity flushing out whatever innards that are left in.
- Final wash squid and drain.
- Slice squid body crosswise to your preference size.
- Cut tentacles in proportion to sliced body.
This adobong pusit do not require any special cooking procedure just mix all ingredients and simmer it for at least 30 minutes or more until it is soft but firm and sauce thickens. The only set back is the cooking time is longer. However in the end, the time difference may be not that much difference against cooking sinangkutsang adobong pusit, or cooking it at different stages.
1 k. large size pusit
1/2 head garlic, crushed
1 small size onion, chopped
1/2 cup vinegar
1/4 cup soy sauce
2 tbsp. pepper corns, crushed
3 pcs. bay leaf
2-3 tbsp. cooking oil
2 stalks tanglad
To clean pusit, pull out the head and the innards will come out with it. Keep aside ink sack discard entrails. Remove the teeth and keep aside head and tentacles. Remove the membrane from the body and wash out entrails. Final wash squid and drain. Slice body into 1/2” crosswise. Cut tentacles in proportion to sliced body. In a casserole put pusit including the ink sack and the rest of ingredients, add 1 to 2 cups of water simmer for 30 minutes or more until it is soft but firm and sauce thickens. Season with salt. Serve hot with lots of rice.
First Update 13 May 2014