Adobong pusit (squid in its own ink with vinegar)

The seafood version of Filipino adobo cooking: squid braised in a vinegar-soy liquid, turned black by its own ink, salty-tangy and tasting of the sea.

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Method

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1. Clean the squid: pull the head and tentacles out, carefully detach and set aside the ink sac. Discard the innards, the clear cartilage, the eyes and the beak. Cut the body into 1 cm rings, leave the tentacles whole.
2. Squeeze the ink sacs into a small bowl of water to release the ink, then discard the sacs.
3. In a pot, fry the garlic in the oil, add the onion, and soften for 3-4 minutes. Stir in the tomato, and cook until it breaks down. ⏱ Timer: 3 min
4. Add the squid and fry over high heat for 1-2 minutes. ⏱ Timer: 1 min
5. Pour in the soy sauce and the ink water, add the bay leaf. Then pour in the vinegar, and boil without stirring for 2-3 minutes, so its sharp edge cooks off. ⏱ Timer: 2 min
6. Add the sugar and chilli, season with pepper, and simmer uncovered over low heat for 5-8 minutes, until the sauce thickens slightly. Don't cook the squid longer, or it will toughen. ⏱ Timer: 5 min
7. Season with salt to taste, and serve with hot rice.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Also works with frozen, cleaned squid; then 1-2 tsp of store-bought squid ink gives the colour.
• Don't stir for a few minutes after adding the vinegar, so the flavour mellows.
• Squid turns tender with either a very short (5-8 minute) or a very long (over 40 minute) cooking time; anything in between makes it rubbery.

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More southeast asian ideas

• Cá kho tộ (caramelised fish in a clay pot)
• Cá nướng (lemongrass grilled fish)
• Tôm rim (sweet-salty caramelised prawns)
• Paksiw na isda (fish braised in vinegar)
• Ikan bakar (spiced fish grilled in banana leaf)
• Gulai ikan (fish curry in turmeric coconut sauce)
• Pad cha talay (spicy stir-fried seafood with green pepper)
• Tom yum kung (sour-spicy Thai prawn soup)

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