Adobong Pusit sa Gata (Squid Adobo with Coconut Milk)
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From our chefs at the Pacific Bay Eats kitchen comes another delicious recipe that's sure to become a new favorite.
Chef Tadashi Eusantos shares an easy and delicious Adobong Pusit sa Gata that's the perfect balance of savory, creamy, and just a touch of spice.
INGREDIENTS
500g Pacific Bay Squid Rings or Seareyna Pusit Pangkalamares
1 Tbsp squid ink
2 Tbsps minced garlic
2 cups sliced white onions
1 1/2 cup tomatoes, chopped
2 Tbsps ginger, julienned
2 Tbsps soy sauce
2 Tbsps vinegar
1 cup coconut milk
1-2 pieces green chili or sili signal, whole (optional)
2 Tbsps oil
Sea salt, to taste
PROCEDURE
Sauté aromatics. Heat oil in a pan over medium heat. Add garlic, onions, tomatoes, and ginger. Sauté until caramelized and fragrant.
Simmer soy sauce and vinegar. Add soy sauce and vinegar to the pan. Simmer for about 2 minutes without stirring.
Cook coconut milk and chili. Pour in the coconut milk and add the green chilies, if using. Simmer until the sauce slightly thickens.
Cook the squid. Add the squid rings to the pan. Cook for 3 to 5 minutes, until just tender. Remove the squid from the pan and set aside.
Reduce sauce and add squid ink. Continue simmering the sauce to reduce excess liquid. Add the squid ink and simmer until the sauce coats the back of a spoon.
Combine and serve. Return the squid to the pan and warm for 2 to 3 minutes. Adjust seasoning with sea salt. Serve hot with rice.
