1 1/8 lb small fresh squids
1/2 cup native vinegar
10 each cloves garlic
1 salt and pepper to taste
1 each medium-sized onion, sliced
2 each medium-sized tomatoes, chopp
1 salt and pepper for seasonin
1 tsp vet-sin (monosodium glutamat
Directions
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.
Servings: 2 servings
Adobong Pusit Recipe brought to you by Recipe Ideas
Categories: Fish; Seafood; Vegetable
The History of Recipes
Written recipes as an idea can be found back into the far past, in truth as far back into recorded history as early Egypt, and potentially, even further back. Interesting though that maybe, mostly, these ancient records were just simple hieroglyphic instructions for food preparation.
During the time of the Romans a man called Apicius created a number of documents which described recipes enjoyed by wealthy Romans. In his scrolls, he tells us how the meals were split into hors d`oeuvre, main course and afters, something that is very familiar to us today. Aspicius also tells us how the Romans were skilled in the use of a good variety of aromatic flavours, including a few that will be familiar to modern chefs such as thyme, mint and asafoetida. Over the next few hundred years, the rich families of Wesstern Europe tried to serve the most extravagent meals, and as a consequence, the best chefs and their collection of recipes were much in demand. Even so, it wasn`t until the nineteenth century that cooking and recipe publications reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to collecting, trying out, and publishing the recipes that were being prepared for the better households. When we get to the 20th century, cooking publications were increasing in popularity mostly as a result of more people being able to read, people having increased spare time and having more disposable income. |
We hope you enjoy this Adobong Pusit recipe.
