Adobong Pusit sa Gata
Squid Adobo with Coconut milk is rich, creamy, and loaded with bold flavors you'll love with steamed rice. It's quick and easy to make for busy weeknight dinners!
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 pounds squid
- 4 cloves garlic, peeled and chopped
- 1/2 cup vinegar
- 1/2 cup water
- 1 bay leaf
- salt and pepper to taste
- 1 tablespoon canola oil
- 1 onion, peeled and sliced thinly
- 1 thumb-sized ginger, peeled and julienned
- 2 large Roma tomatoes, chopped
- 1 tablespoon fish sauce
- 1 cup coconut milk
- 2 Thai chili peppers, stemmed and minced
Instructions
- 1
Holding the squid firmly, pull the head from the body including internal parts and tentacles. Pull out the clear cartilage inside the tube and discard.
- 2
Under cold running water, wash the inside and out to remove any debris or excess ink. Drain well and pat dry.
- 3
In a pot over medium heat, combine squid, 2 cloves of the garlic, vinegar, water, and the bay leaf. Bring to a boil, uncovered and without stirring, for about 3 to 5 minutes or just until squid changes color. Remove from heat and drain, reserving about 1 cup of the liquid.
- 4
In a pot over medium heat, heat oil. Add onions, ginger, the remaining 1/2 of the garlic. Cook until softened.
- 5
Add tomatoes and cook, mashing with the back of a spoon, until softened.
- 6
Add fish sauce and cook for about 1 minute.
- 7
Add coconut milk, reserved liquid, and chili peppers. Bring to a simmer and continue cook until liquid is reduced and begins to render fat.
- 8
Add squid and cook for about 3 to 5 minutes or until heated through.
- 9
Season with salt and pepper to taste. Serve hot.