Adobong Pusit Recipe
Details: https://panlasangpinoy.com/tas....tylicious-adobong-pu

Ingredients
3 lbs. small to medium sized squid cleaned and sliced
2 medium ripe tomato diced
1 medium red onion sliced into small pieces
1 head garlic crushed
1/2 cup soy sauce
4 tablespoons white vinegar
1 teaspoon granulated white sugar
1 teaspoon squid ink tinta de calamar or cuttlefish ink, mixed with 3 tablespoons water (optional ingredient)
3/4 cup water
3 tablespoons cooking oil
Salt and ground black pepper to taste

Instructions
Heat oil in a pot.
Once the oil becomes hot, saute garlic until it turns light brown.
Add onion and tomato. Saute until the onion gets soft
Add the squid. Sauté for 2 to 3 minutes
Remove the squid from the pan and place in a clean bowl.Set aside.
Pour soy sauce and water into the pan. Let boil.
Add vinegar. Let the liquid re-boil. Stir and cover the pan. Continue to cook in medium heat for 3 to 5 minutes.
Add the sautéed squid back in the pan along with sugar, salt, and ground black pepper. Stir. Continue to cook for 2 minutes. Note: do not overcook the squid to retain its tender texture.
Using a slotted spoon or a spider strainer, remove the squid from the cooking pot leaving the liquid behind. Arrange the squid in a bowl. Continue to cook the liquid until it reduces to half.
Pour the thick liquid into the serving bowl with the squid. Toss.
Serve with white rice. Share and enjoy!