Good day folks! This adobong pusit is everyone's all-time favorite, especially if the cooking is very tender. I will teach you how to enjoy the delicious and tender pickled squid that everyone enjoys. Just make sure not to take a selfie while eating it. 🙂
⏰ Cooking Time: 8 - 10 minutes
Ingredients
1 kilo squid, first-class small/medium size (Show)
4 onion cheeks (Show)
1 medium size onion
3 green finger chili
12 tablespoons soy sauce
4 tablespoons vinegar
¼ teaspoon crushed pepper
½ teaspoon brown sugar
3 tablespoon cooking oil
2 small tomatoes
Step By Step How To Cook Adobong Pusit
1: Wash the squid and remove the plastic and hard part on the squid's head
2: Drain, squid needs no water (important)
3: While waiting for the squid to drain, slice the tomato fairly finely
4: Heat the cooking oil in the pan
5: Saute garlic, onion and tomato
6: Follow with chili green
7: Follow immediately with soy sauce, vinegar, pepper and sugar
8: Reduce heat (medium heat) and wait for the sauce to boil
9: When it boils, drop the squid immediately
10: Mix and cover. Increase the heat a little
11: Occasionally peek and mix. If you notice, the squid shrinks and makes its own broth. When it comes to boiling point, reduce the heat
12: Taste and at this point taste according to your desired taste. This is the time when you can add a little soy sauce, pepper and sugar. If you add vinegar, make sure it just drips
13: Prick the squid meat with a fork to see if it is cooked. But at this point, it is definitely cooked because squid is easy to cook so it should not be overcooked.
Reminders
If you notice in the step by step section I no longer put the cooking time of the squid after it is dipped in the sauce, the basis we used was the boiling point of the sauce. Because squid cooks faster than chicken and pork, even the mixture is needed
If you want to feel a bit more chill, cut the green chili in half (step 6)
If the texture of your squid becomes like a shoe lace, don't worry, even other restaurants are not as good at cooking squid. They are also applauded. But practice makes perfect! 🙂
Tips
Fresh squid is more tender when cooked immediately. So I recommend you to cook the squid as soon as you buy. If you store squid in the freezer, it only takes up to two days because it also loses its tenderness and freshness.
Congratulations! You have a tender pickled squid that kids are sure to eat as well. 🙂