1/2 kg small fresh squids
1/2 cup native vinegar
10 cloves garlic
1 salt and pepper to taste
1 medium onion, sliced
2 medium tomatoes, chopped
1 extra salt and pepper for seasoning
1 tsp vet-sin (monosodium glutamate)
Directions
Got down my single Filipino cook book and found this little gem. My
grasp of Tagalog is non-existent but I'd guess that the name
translates as "Squid Adobo". At any rate, it's squid stewed in
vinegar. I assume that the reference to "native vinegar" refers to
nipa sap vinegar (sukang paombong). The bottle I have is a milky
looking vinegar that tastes pretty much like any vinegar so I imagine
that you have some latitude on what type you can use.
For those of you who have never tried it, Filipino food is an
intriguing cuisine that has elements of Southeast Asian, Chinese and
Mexican or Spanish influences. It has everything from spring rolls
(lumpias) to rellenos dishes.
Wash the squids very well. Remove the long thin membrane in the head
and slit the eyes to bring out the ink. Place the squids in a
saucepan with vinegar, 6 cloves garlic crushed, salt and pepper.
Cover and cook slowly until the squids are tender. Cut cooked squids
into 1/2 inch slices crosswise.
Crush remaining garlic and saute in a little lard in another pan. Add
the onion and tomatoes and cook until tomatoes are very soft. Add the
squids and the liquid in which they were boiled. Simmer for 7
minutes. Season with salt, pepper and vet-sin.
From "Favorite Filipino Recipes" by Pat Limjuco Dayrit. Paul Hamlyn
Pty Limited. Dee Why West, New South Wales. 1975.
Posted by Stephen Ceideburg; January 24 1991.
Servings: 2 servings
Adobong Pusit (Squid With Garlic & Tomato) Recipe brought to you by Recipe Ideas
Categories: Fish; Seafood; Tomato; Vegetable
The History of Recipes
We can trace the history of written recipes far back into the far past, at least as far as early Egypt, and quite possibly further than that. Having said that, in the main part, these ancient recipes were just basic hieroglyphic or cunieform instructions for food preparation.
Later on, in Roman times around 25BC a roman called Apicius created some documents describing recipes enjoyed by wealthy roman citizens. In his scrolls, he tells us how the roman meals were separated into starters, main course and desserts, something we still use today. He also describes how the Roman cooks used many different spices and herbs, including some familiar names for example thyme, fennel and dill. For the next few years, the powerful and rich competed with each other to serve up the most exotic meals, and as a result the best chefs and their collection of recipes became highly prized. Nevertheless, it was during the nineteenth century the formal cooking and recipe books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to assembling, testing, and writing down the recipes of their peers. By the advent of the twentieth century, cookbooks are in high demand, mostly as a result of increased literacy, people having increased free time and disposable income. |
We hope you enjoy this Adobong Pusit (Squid With Garlic & Tomato) recipe.
