Adobong Pusit Squid Adobo Recipe

How To Adobong Pusit Squid Adobo Recipe

Adobong Pusit Squid Adobo Recipe -  is a tasty squid dish cooked using the popular Filipino adobo method. Squid is first boiled in soy sauce and vinegar then later sautéed in garlic, onions and tomatoes; this brings in an awesome array of flavors that will surely activate your taste buds.
Technically, any squid will do for this recipe. However, small to medium sized squids are highly recommended because they are more flavorful compared to the large ones. It is hard to find fresh medium squids here in Illinois: this was the reason why I waited until I got to the Philippines to shoot this Adobong Pusit video. It was quite a short vacation but I made sure to make the most out of the short time that I got.
like this dish because of its rich flavor – it also brings-in a sense of nostalgia which reminds me of the good times that I had when I was still home.

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 Adobong Pusit recipe and let me know what you think.

The all-time favorite adobo is a classic easy-to-cook dish that almost every Pinoywould love to eat. Philippines, being an archipelago, boasts of this dish that contains a flavorful taste and aroma. Each region has its own unique version, from the main ingredient, choice of meat, and how-to’s of cooking. However, these differences end up to only one feedback – greatly delicious!

Adobong pusit is my personal favorite. It never fails to please my taste buds, and I always feel like I can eat it every day. Pusit (squid) is very rich in protein, vitamins, and minerals, hence it is very much recommended for those health conscious people out there. Just be aware of your allergies. This favorite meal can be prepared as easy as two steps.

You may also consider the choice of squid when buying in the market. Excellent for this dish are the smaller varieties since their meat will be tender and juicy. Their ink also adds flavor to your adobo once cooked. Bigger squids are best for calamares (fried breaded squid). Lastly, always check the odor (it should not have a fishy smell) and the appearance (squid eyes should be clear) before buying your squid. They will really affect your dish.

Hope that helps! Happy cooking and eating!

Adobong Pusit Squid Adobo Recipe Ingredients:

• 2 1/4 pounds squid, cleaned
• 1/2 cup white vinegar
• 1/2 cup water
• salt and ground black pepper to taste
• 2 tablespoons olive oil
• 1 small onion, minced
• 2 cloves garlic, minced
• 1 tomato, chopped
• 1 tablespoon soy sauce

Directions:

1. Combine the squid, vinegar, and water in a small pot over medium heat; season with salt and pepper. Cook for 10 minutes.
2. Meanwhile, heat the olive oil in a saucepan over medium heat; cook and stir the onion and garlic in the hot oil until softened, 5 to 7 minutes. Stir the tomato and soy sauce into the mixture. Pour the squid mixture into the saucepan and bring to a simmer; cook together another 20 minutes.

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Source:  Kusina Master
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Relyenong Pusit or Stuffed Squid Recipe

How To Cook Relyenong Pusit or  Stuffed Squid Recipe

Relyenong Pusit or  Stuffed Squid Recipe  “relleno” is the Spanish word for stuffed. This recipe calls for large squids to be stuffed with cooked ground pork.It has been part of our culinary culture to create dishes with stuffings. Some of the famous stuffed dishes that I personally adore are Rellenong Bangus, Chicken Galantina, and Lechon stuffed with Paella.

Making your own Rellenong Pusit is easy. If you tried making pork giniling, you won’t be having a hard time with this recipe. Think of this as stuffing your pork giniling (without the tomato sauce) in the squid then frying it. Simple, isn’t it?The thing that I like most about this holiday seafood recipe is the explosion of delightful flavors. Combining the rich taste of pork with the tangy flavor of the squid is like no other. The ingredients work harmoniously in providing the right balance in taste. This makes your meal more pleasant and enjoyable.

Since Christmas and New Year is around the corner, you may want to share this dish with the rest of your circle. Adding raisins to the ground pork will surely make this dish more festive.

Relyenong Pusit or  Stuffed Squid Recipe INGREDIENTS:

• 6 pcs medium sized Squids
• 300 gms ground pork
• 1/2 cup bread crumbs
• 1 red bell pepper , finely chopped
• 1 large onion, finely chopped
• 2 cloves garlic, chopped
• 1 tsp grated ginger
• salt and pepper to taste
• 1 tbsp oyster sauce
• 1 tbsp soy sauce
• 2 tbsp cooking oil
• green onions, for garnish

For the sauce:

• 1/2 cup tomato sauce
• 1 tbsp oyster sauce
• 1 tsp soy sauce
• 1 tsp grated ginger
• salt and pepper to taste
• 1 tsp of sugar
• 1/2 cup water

INSTRUCTIONS:

1. Clean the squids. Firmly yet gently pull the head away, the ink sac and inner parts will come with it. We won’t be throwing away the heads, just remove the ink sac and squeeze out to discard the beak-like that’s in the center of the tentacle.
2. Cut the tentacles about an inch below the eyes, then chop the tentacles (we will include it later for the stuffing)
3. Wash and pat dry the squids with a paper towel. Set aside. In a pan, heat oil, then add onions, then garlic, ginger then bell pepper . Toss in ground meat. Season with soy sauce, oyster sauce, salt and pepper. Let brown. Add the chopped tentacles, stir then add bread crumbs. Cook for another 2 minutes. Set aside. Let cool. Then stuff the squids with the above mixture. Secure the ends with a toothpicks.
4. In a pan, heat oil then lightly fry the squids for about 3 minutes. Set aside.
5. In the same pan (still with the oil from frying the squids), add the tomato sauce, water and ginger. Season with soy sauce and oyster sauce. Add pepper and salt as needed. Then add sugar. Let simmer in medium heat. Then put back the stuffed squids again in the pan (with the sauce) and the squid heads we set aside earlier. Cover and cook for about 2-3 minutes. Remember: Do not overcook the squid.We want it soft.
6. Serve warm. 

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Source : Pinoy Kitchenette

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Calamares Recipe

How To Calamares Recipe

Calamares is the Filipino version of the Mediterranean breaded fried squid dish, Calamari. There are different methods on how to make this dish; the most usual does not involve breadcrumbs. However, I chose to add breadcrumbs for this recipe for visual appeal and a crunchier texture.

So, what is the difference between Calamares and Calamari besides the spelling? :)
Well, there is no big difference at all. The only difference that I noticed is the dipping sauce. Calamari is often dipped in marina or other tomato based sauce while Filipino Calamares is dipped in spiced vinegar or toyo mansi.

I enjoy this dish when spiced vinegar is around. This makes a real good “pulutan” (beer food) too. Do you also like to pair Calamares with beer?
If in case you are having a hard time looking for fresh squids, you may always purchase the packaged squid rings for calamari. These are located on the frozen food section of most supermarkets or grocery stores.
Try this Calamares recipe and let me know what you think. Cheers!
Health Benefits of Squids

-Squids contain sufficient copper that fulfills the 90% of the body’s requirement. Copper, being a trace mineral, is essential for absorbing, storing and metabolizing iron and stimulating the formation of red blood cells.

Calamares Recipe Ingredients

1/2 lb medium to large sized squid, cleaned and sliced into rings
3/4 cup all-purpose flour
1 piece raw egg, beaten
3/4 cup breadcrumbs
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cups cooking oil
Cooking Procedure

Combine squid, salt, and ground black pepper then mix well. Let stand for 10 minutes.
Heat a cooking pot the pour-in cooking oil.
Dredge the squid in flour then dip in beaten egg and roll over breadcrumbs.
When the oil is hot enough, deep-fry the squid until the color of the coating turns brown. Note: This should only take about 2 to 3 minutes in medium heat. Do not overcook the squid.
Remove the fried squid from the cooking pot and transfer in a plate lined with paper towels.
Serve with sinamak or Asian dipping sauce.
Share and enjoy!
Source: http://panlasangpinoy.com/

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Adobong Pusit sa Gata Recipe

How to cook Adobong Pusit sa Gata Recipe

Adobong Pusit sa Gata Recipe Like the ginisang pusit we have in our recipe archive, adobong pusit sa gata begins with first simmering the squid in vinegar and then sauteing in onions, garlic and tomatoes. They are, however, differentiated by the addition of coconut milk and chili peppers to the latter for a richer and bolder flavor.

Although squid is an easy ingredient to prepare, it can also prove a bit tricky. It cooks in a flash and can considerably toughen even with a few extra minutes in the pan. A good pot of ginataang pusit is kinda like a balancing act. You want that delicious stage where the coconut milk has reduced enough to render fat but without overcooking the squid. To achieve a thick sauce while maintaining the tenderness of the squid, I apply a two-part cooking process. I briefly simmer the squid adobo-style in vinegar and I then cook off the coconut-based sauce before returning the squid back to the pan to soak up all the creamy goodness. Try it for dinner tonight and please let me know what you think.
Adobong Pusit sa Gata 
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Prep time: 20 mins Cook time: 20 mins Total time: 40 mins Yield: 4 Servings

Adobong Pusit sa Gata Recipe Ingredients

2 pounds squid
4 cloves garlic, peeled and minced
½ cup vinegar
1 bay leaf
1 tablespoon oil
1 onion, peeled and sliced thinly
1 to 2 Thai chili peppers, stemmed and minced
1 thumb-sized ginger, peeled and julienned
2 tomatoes, chopped
1 tablespoon fish sauce
1 cup coconut milk
salt and pepper to taste
Instructions

Holding the squid firmly, pull the head from the body including internal parts and tentacles. Pull out the clear cartilage inside the tube and discard. With a knife, cut the head and the ink sack from the tentacles. Set aside the tentacles. Peel the spotted outer membrane from the squid and discard.
Under cold running water, wash the tentacles and the tubes inside and outside to remove any remaining tissue or debris. Drain well and pat dry. Cut the body into rings by slicing vertically.
In a pot over medium heat, combine squid, 2 cloves of the garlic, vinegar and the bay leaf. Bring to a boil for about 3 to 5 minutes or just until squid changes color. Remove from heat and drain, reserving about 1 cup of the liquid.
In a pot over medium heat, heat oil. Add onions, ginger, chili peppers and the remaining ½ of the garlic. Cook until limp and aromatic. Add tomatoes and cook, mashing with back of spoon, until softened. Add fish sauce and cook for about 1 to 2 minutes.
Add coconut milk and the reserved liquid. Bring to a simmer. Continue to cook until liquid is reduced and begins to render fat. Add squid and cook for about 3 to 5 minutes or until heated through. Season with salt and pepper to taste. Serve hot.

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