Description
NASUBUKAN NYO NA BA ANG GANITONG PAGKAKALUTO SA ADOBONG PUSIT? SOBRANG LAMBOT AT HINDI MALANSA!!! 🦑😋
Learn how to make Adobong Pusit (Squid Ink Adobo) that's tender, flavorful, and never rubbery! This easy Filipino recipe uses fresh squid, squid ink, garlic, onions, ginger, soy sauce, vinegar, oyster sauce, and bay leaves to create a rich, savory sauce that's perfect with steamed rice. Follow the exact cooking times to keep the squid soft and juicy every time.
NOTE!!! At 2:48, set the flame to high and mix continuously.. The high heat quickly evaporates the excess liquid, allowing the sauce to thicken again without overcooking the squid..
The 45-second max shown in the video is intended as a baseline for smaller squid, not a strict rule.. If, after 45 seconds, you taste the squid and the inside still isn't fully cooked, continue cooking for up to about 1 minute max, or a little longer if needed, until the inside is cooked to your preference without making the outside tough and rubbery from overcooking.. Since squid sizes vary, don't rely on the timer alone.. Use the 45 seconds as your starting point, then adjust the cooking time based on your taste.. 😊😉
INGREDIENTS
-700g cleaned squid, sliced (NOTE!!! please take a good look of the size of me cut of the squid, 1squid, sliced into 3 pcs only.. the size is also important so it won't be easily overcooked.. so don't slice it too small 😉😊)
-Ginger (about the size of 3 thumbs), chopped
-2 onions, chopped
-1 head garlic, chopped
-3 Tbsp vinegar
-2 Tbsp soy sauce
-2½ Tbsp oyster sauce
-Squid ink sacs
-A bit of water
-About 1 cup squid broth
-2 pinches salt
-Ground black pepper
-2–3 dried bay leaves
-Please notify me in the comment section if I forgot an ingredient(s) 😉😊😁
Hi! I'm Fern and I like to cook different Filipino dishes and I want to share it with you guys. So enjoy all of my upcoming videos and happy eating...
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Italian Morning by Twin Musicom is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/)
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