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Adobong Pusit sa Gata

Adobong Pusit sa Gata

Adobong Pusit sa Gata is a big-flavored meal the whole family will love. It's rich, creamy, and spicy with a rich coconut sauce that's delicious with rice!

⏱ Prep: 0 min ⏱ Cook: 400 min

Ingredients

  • 2 lb squid
  • 4 clove garlic, peeled and chopped
  • 0.5 cup vinegar
  • 0.5 cup water
  • 1 piece bay leaf
  • 0 salt and pepper to taste
  • 1 tbsp canola oil
  • 1 onion, peeled and sliced thinly
  • 1 thumb-sized ginger, peeled and julienned
  • 2 large Roma tomatoes, chopped
  • 1 tbsp fish sauce
  • 1 cup coconut milk
  • 2 piece Thai chili peppers, stemmed and minced

Instructions

  1. 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.

  2. Under cold running water, wash the inside and out to remove any debris or excess ink. Drain it well and Pat them dry.

  3. In a pot on medium heat, combine squid, 2 cloves of the garlic, vinegar, water, and the bay leaf. Bring it to a boil. uncovered and without stirring, for about 3 to 5 minutes or just until squid changes color. Remove from heat and drain, reserving about 1 cup of the liquid.

  4. Get a pot - medium heat and warm up oil. Add onions, ginger, the remaining ½ of the garlic. Cook it until softened.

  5. Add tomatoes and cook, mashing them with a spoon, until softened.

  6. Add fish sauce and cook for about 1 minute.

  7. Add coconut milk, reserved liquid, and chili peppers. Bring it to a simmer and continue Cook it until liquid is reduced and begins to render fat.

  8. Add squid and cook for 3 to 5 minutes or until heated through.

  9. Add salt and pepper until it suits your preference. Serve it while it's hot.

  10. To keep the dish from turning black, you can peel the squid skin and discard the cephalopod ink before cooking.

  11. Allow the vinegar to boil uncovered and without stirring to cook off the strong acid taste.