2 lb fresh squid, cleaned
3 each cloves garlic, minced
2 tbsp vinegar
1 tbsp light soy sauce
1 tbsp water
1 salt and pepper to taste
Directions
In a skillet over medium heat, bring ro a boil the garlic, vinegar,
soy sayce, water, salt and pepper to taste. Add the cleaned squids
while mixture is still boiling. Cook for another 3-4 minutes. Stir
occasionally. Transfer cooked squid to a serving platter. Serve
immediately. Tip: Remove the transparent cartillage when clean squid.
ADOBONG PUSIT (CALAMARI STEW)
Servings: 1 servings
Abodong Pusit (Calamari Stew) Recipe brought to you by Recipe Ideas
Categories: Fish; Seafood; Soup; Stew
The History of Recipes
Academics have found proof that recipes existed back into the far past, in fact as far as early Egypt, and maybe further still. Interesting though that maybe, sadly, these early records were just simple pictorial, hieroglyphic or cunieform instructions for meal preparation.
Interestingly, the most ancient recipe in existence, according to historians is a series of stone tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `blissful`. Progressing into The time of the roman empire around 25BC a man called Apicius compiled a few documents showing how to cook the recipes cooked by the Romans. In his scrolls, he describes how the meals were separated into appetizers, main meal and desserts, a style of dining still practiced today. Aspicius also informs us how the cooks of his times were skilled in the use of a good variety of herbs, including a few that will be familiar to modern chefs for example basil, fennel and parsley. In the 15th century, the Crusaders brought back a variety of foods and spices from the Middle-East, including spices such as rosemary and coriander. These new foods and tastes led to an explosion in cookery books, many of which are now in private libraries. Over the following few centuries, the wealthy families of the West strove to offer the most extravagent banquests, and as a result chefs and their recipe collections were at a premium. However, it was during the 19th century the formal cooking and recipe collections rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, spent years to collecting, verifying, and publishing the recipes of their peers. The arrival of TV brought us TV chefs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, allowing everyone to access massive numbers of recipes such as those found on the site you are now reading. |
We hope you enjoy this Abodong Pusit (Calamari Stew) recipe.
