Adobong Baby Pusit, Baby Squid Adobo
Adobong Baby Pusit, Baby Squid Adobo. Smaller squid or baby squid are best cooked adobo. I would suggest however that the innards are thoroughly flushed clean using running water. Do not discard the ink sac, this is the best part of squid adobo. Smaller squid are cooked whole with the head and tentacles in-tack. Cooking procedure is similar to my other adobong pusit recipe.
The squids are braised with vinegar, soy sauce and aromatics until tender and most of the liquid have evaporated and turns into sauce consistency, for added flavour some oil is also added. Here is the recipe of my Adobong Baby Pusit, Baby Squid Adobo.
1 kilo small size squid
1/2 head garlic, crushed
1 small size onion, chopped
1/3 cup vinegar
1/4 cup soy sauce
2 tbsp. peppercorns, crushed
3 pcs. bay leaf
2-3 tbsp. cooking oil
To clean pusit, partially 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. In a sauce pan put the squid including the ink sack and the rest of ingredients, add 1 to 1/2 cups of water simmer for 15 minutes or more until it is soft but firm and sauce thickens. Correct saltines if required. Serve hot with lots of rice.