ADOBONG PUSIT/SAUTEED SQUID IN SOY AND VINEGAR
Prep time: 20 minutes
Cooking time: 10 minutes or less
Yields: 2 servings with steamed rice
3 tbsp cooking oil
1 large onion, peeled and chopped
1 large tomato, (1 cup) chopped
1 knob (1 oz) ginger, peeled and chopped
3 cloves garlic, minced
1 to 11/2 lbs baby squid, spine or cartilage removed and washed thoroughly with cold water
1/2 cup palm vinegar to use to wash the squid (first)
3 pcs dried bay leaves
1/2 tsp ground pepper
2 tbsp soy sauce
2 tbsp vinegar
1 thai chili or Jalapeno if using (sliced)
slurry – (if you want a thick sauce – (dissolve 1 tsp cornstarch with 3 tsp water)
Pre heat oil for a minute.
Add onions, tomato and ginger and cook for 3 minutes until fragrant.
Add garlic and cook for 30 seconds.
Meanwhile wash your squid with cold water, rinse, then wash with vinegar and drain.
Add squid to the pan, with the soy, vinegar, bay leaves, ground pepper.
Cover and adjust the heat to low.
Cook it between 3 to 5 minutes using low heat
Add chiles if using.
Add slurry and keep stirring until sauce is thick.
Serve with steamed rice.