Squid Adobo Quick Hack
Squid Adobo Quick Hack

Hello everybody, it’s John, welcome to our recipe site. Today, we’re going to prepare a special dish, squid adobo quick hack. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

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Squid Adobo Quick Hack is one of the most popular of recent trending foods in the world. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look wonderful. Squid Adobo Quick Hack is something that I have loved my entire life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook squid adobo quick hack using 12 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Squid Adobo Quick Hack:
  1. Prepare 500 g squid, prepped
  2. Prepare 1/2 head garlic, chopped
  3. Get 1 med red onion, chopped
  4. Prepare 1 tomato, chopped
  5. Prepare 5 Tbsp vinegar
  6. Get 3 Tbsp soy sauce
  7. Make ready 2-3 dried bay/laurel leaves
  8. Prepare 1 drop oyster sauce
  9. Prepare to taste groun pepper
  10. Take Pinch salt
  11. Take Cooking oil
  12. Take to taste Sliced chilies, (optional)

Adobong Pusit is a tasty squid dish cooked using the popular Filipino adobo method. Squid is first boiled in soy sauce and vinegar then later sautéed. Ginisang Pusit is a quick and simple sautéed squid recipe that anyone can easily make. The secret to a good ginisang pusit is in the quality of the.

Instructions to make Squid Adobo Quick Hack:
  1. Clean squid gently in running water. Remove the soft cartilage on the body and head (watch YouTube to see how). Pull the head off the body gently, not to tear it. Wash away any grime or parts of fish it has eaten (body). Technique: some separate the ink sack from the squid so it mixes well with the sauce. Some cooks leave it in and cook the squid all together. Up to you. Squid in pic- they were the bigger kind so i cut it 3 slices. If it's small, you can cook it as is. Set aside after cleaning.
  2. Sauté onions, then garlic in oil in a sauce pan. When fragrant and onions are cooked, add tomatoes and lower heat. Stir a bit.
  3. Then add the bay leaves, ground pepper, salt, soy sauce, oyster sauce and the vinegar. DO NOT STIR OR MIX. Cover and leave it alone (to cook the vinegar). Bring to a simmering point or when tomatoes have softened.
  4. Place squid on top with sliced chilies. Do not stir yet. Cover and wait 5 minutes.
  5. After 5 minutes you may stir. Stir in the squid ink if you separated it. Make sure the squid on top gets its turn to be in the bottom of the pan. Cover and cook for another 5 minutes.
  6. You'll notice more liquid now, that's from the squid. Saute well for 3 minutes.
  7. Test softness of the squid, spatula should easily slice through. Taste the sauce. The vinegar should have cooked thru and there should be a balance in taste with the soy sauce. If you want a hint of sweetness, you may add a pinch of sugar. For me, the oyster sauce does the trick. If you're good with the taste, remove from heat. Serve with rice. A spoonful of sauce on rice tastes gooood!

I happen to spot some baby squids in Inala and can't resist on The baby squids were just a bit bigger than my thumb and it was a killer cleaning them out, removing the mouth and guts, taking out carefully the ink. How to Cleaning and cooking Squid - SQUID FRY. Cooking Prawns, Squids and Quail Eggs - Squid, Prawns and Quail Eggs Roll Cooked_HD. Includes squid, garlic, vinegar, water, salt, onions, cooking oil. Main Dishes Frying Dairy-free Sesame-free Peanut-free Tree-nut-free Soy-free Egg-free Sulfite-free Pescetarian Quick-and-easy Low-carb Adobong Manok sa Gata (Chicken Adobo in Coconut Milk) by Kusina Queen.

So that is going to wrap it up for this special food squid adobo quick hack recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!