Title: Adobong Pusit
Categories: Seafood
Yield: 2 Servings
| 1 1/8 | lb | Small fresh squids |
| 1/2 | c | Native vinegar |
| 10 | | Cloves garlic |
| | | Salt and pepper to taste |
| 1 | | Medium-sized onion, sliced |
| 2 | | Medium-sized tomatoes, chopp |
| | | Salt and pepper for seasonin |
| 1 | ts | Vet-sin (monosodium glutamat |
Wash the squids very well. Remove the long thin membrane in the head
and slit the eyes to bring out the ink. Place the squids in a saucepan with
vinegar, 6 cloves garlic crushed, salt and pepper. Cover and cook slowly
until the squids are tender. Cut cooked squids into 1/2 inch slices
crosswise.
Crush remaining garlic and saute in a little lard in another pan. Add
the onion and tomatoes and cook until tomatoes are very soft. Add the
squids and the liquid in which they were boiled. Simmer for 7 minutes.
Season with salt, pepper and vet-sin.
From "Favorite Filipino Recipes" by Pat Limjuco Dayrit. Paul Hamlyn Pty
Limited. Dee Why West, New South Wales. 1975.