Did you know that squid can be made into pickles?

This is a favorite dish of many Filipinos for one simple reason: the familiar sweet, sour, and savory flavors of the pickle we all love are easy to cook and present. Bookmark this recipe and cook it for your next big meal.

The squid is easy to overcook, so boil it until cooked just enough.

Not sure how to properly clean the squid? Be sure to remove its black and thin skin and the plastic cartilage inside it. Also remove the container where the ink is especially if it is not used. Be sure to cover it well, and cook for two days.

Adobong Pusit Ingredients

• 3 tablespoonss cooking oil

• 4 cloves garlic, tinadtad

• 1 medium white onion, tinadtad

• 1 kilo squid (pusit), naka-slice at nakahiwalay ang squid ink

• 2 tablespoons soy sauce

• salt, to taste

• pepper, to taste

How to cook Adobong Pusit

• Saute garlic and onion in oil pan.

• Add the sliced ​​squid together with squid ink and water. Boil it for 2 minutes until the squid is cooked through.

• Add the soy sauce and vinegar. Season with salt and pepper.

• Let simmer for 2-3 minutes or until sauce thickens.

Good luck. Hope it taste well when you tried this recipe.