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Add a photoThis is the usual Adobong Pusit (Squid) with a little twist by adding coconut cream to make it thicker and creamy.
Ingredients
- 1/2 kg Squid, cleaned and sliced (heads removed, tentacles and ink sacks retained)
- 4 cloves Garlic, chopped
- 1 medium Onion, chopped
- 1-2 pcs. Siling haba (Finger Chillies)
- 1 cup Coconut cream
- 1/4 cup Vinegar
- as needed Salt (or Fish Sauce)
- as needed Freshly Ground Pepper
- 2 tbsp Cooking oil
- Laurel/Bayleaf (optional)
Directions
- Start by cleaning the squids. Pull out the entrails by holding on to the tentacles. Pull off the backbone. Itâs the transparent plastic-like thing you will find in the cavity.
- Over high heat, Sauté onion and garlic.
- Add pepper, salt, bayleaf/laurel and vinegar. Bring to a boil.
- Turn heat to low and squid then the chili (optional) .Simmer for a few minutes, overcooking the squid makes it tough.
- Add the coconut cream, boil it once and it's done.
- Serve with steamed rice.
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Comments
April 4, 2013This looks so good, it would make a great Lent recipe. I never cooked squid at home. I have had it in restaurants though ususally fried.
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