Hey everyone, it is me again, Dan, welcome to my recipe page. Today, we’re going to prepare a special dish, squid adobo (adobong squid). One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Squid Adobo (Adobong Squid) is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It’s simple, it is quick, it tastes yummy. They are fine and they look wonderful. Squid Adobo (Adobong Squid) is something that I’ve loved my entire life.
To begin with this particular recipe, we must first prepare a few ingredients. You can have squid adobo (adobong squid) using 11 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Squid Adobo (Adobong Squid):
- Prepare 1/4 cup water
- Prepare 1 1/2 tsp salt
- Prepare 1/3 cup distilled white vinegar
- Prepare 1/4 tsp black pepper
- Take 1 small bay leaf
- Prepare 3 clove garlic, crushed
- Prepare 1 tsp sugar
- Take 1 lb Squid, cleaned and gutted, left whole
- Take 3 tbsp vegetable oil
- Prepare 1 small onion, sliced thin
- Take 1 small tomato, cut into 4
Steps to make Squid Adobo (Adobong Squid):
- Combine the vinegar, water, salt, pepper, bay leaf, garlic and sugar in a saucepan.
- Add the squid and marinate for 1 hour. Remove the squid and reserve the liquid.
- In a skillet, sauté the onion in the oil. Add the squid and sauté for 2 to 3 minutes. DO NOT OVERCOOK THE SQUID.
- Pour the reserved liquid over the squid, and simmer for 5 minutes.
- Serve with steamed white rice.
- VARIATION: For more texture and dimension of sweet to sour, add 2 quartered, medium tomatoes to the sauce after the squid is sautéed.
So that’s going to wrap it up for this exceptional food squid adobo (adobong squid) recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!