Who can resist a plate of squid adobo? We’re adding a splash of gata (coconut milk) to the mix for that creamy taste and texture. Serve this with greens or with rice (or both!) and you’re good to go! How do you cook your adobong pusit?
SQUID ADOBO SA GATA
Ingredients:
½ kg baby squid, cleaned
3 cloves garlic, minced
½ cup vinegar
1 cup water
2 pc bay leaves
1 thumb ginger, sliced
2 tbsp squid ink
2 tbsp Maggi Magic Sarap
¼ tsp pepper
3 tbsp canola oil
1 pc onion, sliced thinly
1 thumb-sized ginger, julienned
3 pc tomatoes, chopped
½ tbsp fish sauce
1 cup coconut milk
2 red chili, chopped (optional)
12 pcs mustasa leaves, cleaned
Procedure:
1. In a pot, combine garlic, vinegar, water, bay leaves, ginger, squid ink, 1 tbsp Magic Sarap, and pepper. Bring to a simmer then add squid. Simmer for 5 minutes then set aside, reserving 1 cup of the broth.
2. In a wok with hot oil, saute onions, ginger, and tomatoes until the tomatoes are tender. Add squid followed by the broth.
3. Add fish sauce, remaining Magic Sarap, coconut milk, and chilies. SImmer for another 5 minutes. Serve with rice.
