Today is a busy day. We are preparing food for our Media Noche feast later.
I still don’t feel well, though. So I’m kinda speechless.
PrintGinataang Adobong Pusit/ Squid Adobo in Coconut Milk
Ingredients
Scale
- 1 kg fresh squid
- 1 cup vinegar
- 2–3 cups coconut milk {or you can use canned coconut milk if fresh is not available}
- 2 cup water
- salt to taste
- 6 cloves garlic,minced
- 1 onion chopped
- 2 pieces bay leaf
- 3 tbsp oil
Instructions
- Remove ink sacs from squid and set aside.
- Pull out head, innards and transparent ribs to clean the squid.wash with water and drain.Discard head but keep the tentacles.
- Squeeze ink sacs in 2 cups water then mix in a cup of vinegar, salt,4 cloves of minced garlic. Boil squid in this mixture then set aside.
- In a deep pan, sauté onions and garlic in heated oil.
- Add squid and continue to stir fry for a few seconds.Then pour the mixture it was boiled in.
- Add bay leaf and simmer for a few minutes.
- Add coconut milk and bring to a boil while stirring continuously.
- Turn off heat and serve with steamed rice.
Ingredients:
1 kg fresh squid
1 cup vinegar
2-3 cups coconut milk {or you can use canned coconut milk if fresh is not available}
2 cup water
salt to taste
6 cloves garlic,minced
1 onion chopped
2 pieces bay leaf
3 tbsp oil
Directions:
- Remove ink sacs from squid and set aside.
- Pull out head, innards and transparent ribs to clean the squid.wash with water and drain.Discard head but keep the tentacles.
- Squeeze ink sacs in 2 cups water then mix in a cup of vinegar, salt,4 cloves of minced garlic. Boil squid in this mixture then set aside.
- In a deep pan, sauté onions and garlic in heated oil.
- Add squid and continue to stir fry for a few seconds.Then pour the mixture it was boiled in.
- Add bay leaf and simmer for a few minutes.
- Add coconut milk and bring to a boil while stirring continuously.
- Turn off heat and serve with steamed rice.
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