Pink Plate Kitchen

Hello world! We’ve been craving squid 🦑 so we’re finally trying this recipe out for today… and sharing it with you too! 👩🏻‍🍳

Do let us know how it turns out for you!

TOMATO-BASED ADOBONG PUSIT

• 1kg squid (cleaned and ink sac removed)
• 1 tsp baking soda
• 6-8 cloves of garlic, minced
• 1 medium onion, finely chopped
• 8-10 large ripe tomatoes, chopped
• 1-2 tbsps vinegar
• 1 tbsp fish sauce (patis) or a generous pinch of salt
• 2 green chillies
• bay leaves
• cracked black pepper to taste

Procedure:
1. Clean the squid by removing the pen, innards, and ink sac.

2. Tenderize the squid by briefly soaking in water with baking soda. Rinse thoroughly several times to remove any residue, then drain well.

3. Heat oil in a pan and sauté the garlic and onion until soft and fragrant.

4. Add the chopped tomatoes and cook, mashing them as they soften, until the mixture turns thick and jammy and the oil begins to separate.

5. Add the vinegar, fish sauce or salt, and bay leaves. Let the mixture simmer briefly without stirring to mellow the vinegar and allow the bay leaves to infuse the sauce.

6. Increase the heat and add the squid to the pan. Toss quickly and cook just until the squid turns opaque and releases its juices. The liquid from the squid will combine with the tomato base to form a thick, rich sauce.

7. Add the chilies and cracked black pepper.

8. If the sauce needs further thickening, remove the squid with a slotted spoon to prevent overcooking.

9. Reduce the sauce until it reaches your desired consistency, then return the squid to the pan and coat it well with the sauce. Adjust seasoning if needed.

10. Serve Immediately, ideally with steamed rice.