Adobong Pusit

Ingredients

Measure and prepare everything before you begin cooking.

• 1 kg small whole squid, cleaned with ink sacs reserved
• ⅓ cup cane vinegar
• 3 tbsp soy sauce
• 1 onion, sliced
• 6 garlic cloves, minced
• 2 tomatoes, chopped
• 2 bay leaves
• 1 tsp whole black peppercorns
• 1 long green chilli (optional)
• 1–2 tbsp neutral cooking oil, as needed
• Fine salt, to taste (use less when the dish contains soy sauce, fish sauce or bagoong)

Instructions

1. 1

   Clean the squid, keeping the bodies and tentacles whole where practical. Place the reserved ink sacs in a small bowl with two tablespoons water and press through a fine sieve. Pat the squid dry.

2. 2

   Heat one tablespoon oil in a wide pan over medium heat. Cook onion for 3 minutes, add garlic for 30 seconds, then add tomato and cook until softened and pulpy.

3. 3

   Add vinegar, soy sauce, bay leaves, peppercorns and strained squid ink. Bring to a boil and leave unstirred for 2 minutes so the raw vinegar aroma mellows.

4. 4

   Add the squid and green chilli. Cook over medium-high heat for only 2–3 minutes, stirring once, until the bodies turn opaque and curl slightly. Lift the squid out immediately.

5. 5

   Boil the sauce uncovered for 5–8 minutes until glossy and slightly reduced. Return the squid for 30–60 seconds—just long enough to heat through.

6. 6

   Taste the sauce and balance with a splash of water if too salty or sharp. Remove the bay leaves and serve at once with rice; overcooking makes squid rubbery.