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
Historians have traced the existence of recipes back into antiquity, in truth as far back into history as pharonic Egypt, and possibly even further than that. Having said that, sadly, these ancient cook books were just primitive pictorial, hieroglyphic or cunieform instructions for preparing food.
Progressing into The time of the romans 25BC a man called Apicius compiled a collection of documents which described recipes enjoyed by the Romans. In his publication, he recounts how the roman meals were divided into hors d`oeuvre, entrees and afters, something we still use today. Aspicius also informs us how the Roman chefs made use of many spices, including a few that will be familiar to modern chefs such as bay, fennel and asafoetida. In the 15th century, the Crusaders brought back many new foods and spices from middle-east cuisine, such as rosemary and coriander. These new spices and herbs caused an outbreak in manuscripts on cooking, most of which are kept safe in private cookery archives. By the arrival of the twentieth century, cooking books were increasing in popularity as a result of higher levels of literacy, people having more spare time and being a little richer. |
We hope you enjoy this Adobong Pusit (Squid With Garlic & Tomato) recipe.
