Focused recipe
Adobong Pusit sa Gata
Filipino squid adobo simmered in rich coconut milk with soy sauce, vinegar, and aromatics. Features tender squid in a savory-sour cream sauce, traditionally served with steamed rice.
Filipino Updated 4/11/2017
Ingredients
Measured from the catalog payload.
- 1 lb squid cleaned
- 2 cups coconut milk
- 4 tablespoons soy sauce
- 3 tablespoons vinegar
- 1/4 teaspoon ground black pepper
- 6 to 8 cloves garlic crushed
- 4 pieces dried bay leaf
- 1 to 2 tablespoons fish sauce
- 3 tablespoons cooking oil
Instructions
9 cooking steps
- Heat oil in a cooking pot.
- Add the garlic. Cook until it turns light brown.
- Stir the squid into the pot. Partially cook the squid for 2 minutes. Remove the squid from the pot and put in a clean plate. Set aside.
- Pour the coconut milk into the pot. Let boil.
- Add soy sauce, vinegar, bay leaves, and ground black pepper. Cover and cook until the liquid reduces to half.
- Add the squid back into the pot and then pour-in 1 teaspoon of fish sauce. Cover and continue to cook for 3 to 5 minutes.
- Taste to see if the saltiness is just about right. You can add a tablespoon more of fish sauce if needed.
- Transfer to a serving bowl. Serve with warm rice.
- Share and enjoy!
Catalog details
Useful for browsing and sync.
Squid No tags Public recipe Revision 1
Recipe notes
- Do not overcook the squid to maintain tenderness - remove promptly once opaque and tender.
- Adjust fish sauce to taste; different brands vary in saltiness.
Storage notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat gently over low heat to prevent the squid from becoming rubbery.