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Wednesday, June 27, 2012

Adobong Pusit

Living far from the coast here in Australia means finding fresh seafood in the market would be difficult.  Being in the entrance of the outback makes it worst too.  How I wish I could buy fresh ones...just like the prawns, crabs, alamang, fish, squids etc. which you can find at the Hagonoy Market.  In our barrio, Sagrada, we would often just buy from those who would come to the house and sell u
s freshly caught seafoods and at a very fair price...you can haggle the price if you want too.  There is one seafood that I never failed to eat whenever it is on our table eversince I can remember --- Adobong Pusit.  My father would always be the one to cook this dish for us as he was the best cook in the family.  I remember him being so careful about not removing the blank ink which he said is the thing that really makes the pusit tastes better...adding a sweet taste to the dish.  Here in Australia though, aside from the difficulty of finding them, the squids that you can find at the shops would not have the black ink anymore.  I remember one time when we were in Emerald, Queensland for 4 months, I was able to get some with black ink still in them.  I was so happy and decided to cook half for adobo and the other for grilled pusit with tomatoes and onions.  My husband was so surprised that I did not remove the ink from the squids.  He never had squid dish with ink in the past so I told him to wait til he taste my squid dish.  I was so excited to see his reaction when he ate the adobo and hey!  He loved them!  He said they tasted different...a bit sweet and fresh.

Ohhh now, since I do not have fresh ones, the Saba Squid in tin will do then.  Good thing I was able to get them when we were at the Filipino store in Toowoomba.  We do not eat squid straight from the tin so I cook them the way I cook the fresh ones.  Although the taste is yummy, still nothing can beat the freshness of newly caught squids.

Ingredients
1 tin Saba squid in soy soy sauce or chillis or 1/2 K fresh squids
2 tbsp soy sauce (kikkoman)
1 medium onion, diced
2 cloves garlic, crushed
2 medium tomatoes, diced
1/3 c vinegar
1 tbsp sugar
salt and pepper to taste
(add a bit of water if you're using fresh squids or you can add sprite or 7-up instead of water)

Procedure
Heat oil in a pan. 
Sautee onions, garlic and tomatoes until they caramelised.
Add in the squid and stir until it absorbed the taste of the onions etc.
Add in the rest of ingredients.  Do not stir after you put in the vinegar.
Simmer.
Serve with rice.

A comment or two will be appreciated...

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2 comments:

  1. nghahanap ako ng recepe ng pusit..
    nkita ko n tga sagrada k din...
    mgaling mgluto nyan ung mga tauhan ng bangka...

    ReplyDelete
  2. sarap nito nakakamiss nung binabasa ko ung tutorial naglalaway ako gus2 ko ngaun magluto ng ganto :) magpapadeliver ako online, pwede po pa help mamili ng ingredients? https://www.goods.ph/saba-squid-in-soy-sauce-with-chili-425g-9149.html

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