From My Mini Garden To The Kitchen!

I remember the seafood car was so noisy with its recorded voice-over when I was in my mini garden watering my plants, removing some weeds, and checking for some fruits with I could consume in the kitchen for whatever dish or recipe I wanted to cook.

And then I heard that the price of the squid was so cheap so I never hesitated to call the attention of the man selling at the seafood car and bought a kilo of squid or pusit when it stopped at my house. What I love about the squid was being fresh as it came from one of my favorite places not to mention the seafood at Kimaya, Jasaan, Misamis Oriental Philippines.

After I bought the squid, I placed it in the kitchen for a while as I got back to my mini garden and harvested some spices that I could use for my recipe. What a great feeling to have a fresh harvest to be used for my homemade recipe!

At first, I decided to marinate them so I could grill the squids or pusit after a couple of times, but then the squid that I bought were not huge so I just thought of cooking another adobo. But this time, I will be using the squid by cooking it traditionally.

It has been a while since I have not cooked a squid of any recipe. I have mentioned in my previous post about my chicken adobo with a twist. And now, I will be sharing my favorite recipe which is the Adobong pusit.

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Here are the ingredients and cooking instructions for my favorite Adobong Pusit.

Ingredients

• 1 Kilogram Fresh Squid
• 1 Large Onion
• 1 Whole Garlic
• 1 small ginger
• 5 pieces wild pepper
• 1 piece sweet pepper
• 6 tablespoons soy sauce
• 6 tablespoons vinegar
• Small packs of Bay Leaf
• 1 small pack of whole pepper
• Salt and ground pepper
• Onion Chives
• Cooking Oil

Cooking Instructions

When I placed the squid in the kitchen, I placed it on a strainer so that it would be washed properly. And here is a kilo of small-sized squid that I bought at the seafood car.

When the strainer was not messy anymore, I then removed the ink sac of the squid. I removed little by little the beak and eyes of the squid as I cleaned it inside and out thoroughly.

I always make sure that the squid is cleaned well so that its inside part does not affect its taste. I love the ink as it also makes the dish delicious.

Here is now a well-cleaned squid as I placed them on a plate before cooking. There is an option to cut it into rings or any desired size but I decided to never cut it and use the whole squid since they were not huge. However, for huge squids, it would be best to cut them as desired.

After cleaning all the small squids, I gathered all the ingredients and gathered them in one place. I am happy that I have all the spices at my garden whenever I will used them not to mention that I just get spices at my mini garden and bring it in the kitchen so I could make any recipe I want.

I minced the garlic and cut the spices into dices such as the onion chives, the onion, the wild peppers, the sweet peppers, and the ginger. And after all the ingredients were prepared, adobong pusit started with the way of sauteeing all the spices in a small amount of cooking oil.

In a pan with small amount of oil, I let the spices such as the garlic, onions, sweet pepper, and ginger to be sauteed until the spices turned into a translucent color.

When the spices turned translucent, I added the cleaned squid and mixed it with the spices. I let it be cooked in a medium heat for five minutes and then after I added some soysauce and vinegar.

After the soy sauce and vinegar were added, I let it simmer for five minutes. And then after I added the bayleaf and the whole pepper, stirred, and then combined together. I added salt and ground pepper too.

I covered the pan and let the mixture simmer over a low heat for twenty minutes as I stirred it occasionally.

While waiting for the recipe to be cooled, I checked it from time to time to see if the taste was right to my preference and I also added salt and adjust the seasoning. Good thing that the recipe had a balance of flavors and I there was enough water so no need to add a bit of water.

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And finally, here is my tasty Adobong Pusit

The ink of the squid even made the recipe so delicious. I wanted to make it spicy so I garnished some chops of onion chives and wild chili peppers.

Perhaps I enjoyed eating my homemade adobong pusit for lunch as I have eaten it with a hot rice. Ah! It was so delicious and I had unlimited rice too.

Disclaimer: All texts and pictures are my own unless otherwise stated.