Adobong Pusit
•2 lbs. Small-sized squid cleaned and ink separated
•1 large onion, diced
•2 medium sized tomatoes, diced
•1/2 cup soy sauce
•1/2 cup vinegar
•1 cup water
•5 cloves garlic, crushed
•1 tsp sugar
•salt and pepper to taste
•2 Tbsps vegetable oil
1. Heat a wok or pot, add soy sauce, vinegar, and water then bring to a boil.
2. Add the squid and wait for the liquid to re-boil.
3. Simmer for 5 minutes.
4. Turn off the heat then separate the squid from the liquid and set aside.
5. Add vegetable oil into a separate wok or pot then apply heat.
6. When the oil is hot enough, sauté the garlic, onions, and tomatoes.
7. Add the squid then cook for a few seconds.
8. Add the soy sauce-vinegar-water mixture that was used to cook the squid.
9. Bring to a boil and simmer for 3 minutes.
10. Add the ink, salt, ground black pepper, and the AJI-NO-MOTO seasoning then stir,
11. Simmer for 3 minutes.
12. Transfer to a serving bowl then serve.