Adobong Pusit (Marinated Squid)

Halloween equates to black, so I thought this food prep makes it on the list. If you are a Filipino or at least grew up in Philippines, "adobo" dish is very familiar to you. Adobong pusit means squid braised in vinegar. From our Spanish influenced natives down to our new generation, a wide variety of adobo recipes has been introduced and I guess it will never disappoint you. Would you believe that the longer it stays, the better it tastes? (sounds like a riddle) Every Filipino knows how it should taste (exaggerated here). In fact in a Filipino household, the mothers would take this as one of the basic recipes to teach by the time that their daughters (and even sons and members of the household) start to learn how to cook. Aside from the simple procedure on how it is done, it's an all-time favorite main course served on the table. Well, not really "served on the table", because many among Filipinos even love bringing this "ulam" (viand) as take away to bring home for "pasalubong". Some cook this for family picnics or out of town trips. So I guess you'll never go wrong with this choice!

Okay let's start with the easy preparation. Yes, we want fresh squids. But (I know, I know -- we are all busy), frozen squids will do. We just need to clean those first by washing and removing the heads and transparent membranes in the body. Save the ink sac. This will eventually blend with the sauce. In a skillet, fry the squid on heated olive oil with onion, tomatoes and garlic until golden brown. (Ah that smell---yummy!) To prepare the sauce, simply combine vinegar (suka) and soy sauce (toyo) until the mixture thickens by adding a bit of sugar. Simmer in medium heat and season with salt and black pepper. Add the chilli pepper and bay leaf and turn off the flame, Stir a bit until broth is thick. We don't want to overcook it because we want a tender meat, so we'll do the whole cooking process only in minutes. Serve hot with rice.

*Home cherish*