Adobong Pusit sa Gata

Method9 steps · about 35 min

1. 1

   Step 1: Heat all 3 tbsp cooking oil in a cooking pot over medium heat.

   Uses 3 tbsp cooking oil

2. 2

   Step 2: Add all 6–8 crushed garlic cloves to the hot oil. Cook, stirring, until the garlic turns light brown without burning.

   Uses Pot of hot cooking oil · 6–8 garlic cloves, crushed

3. 3

   Step 3: Add all 1 lb cleaned squid to the garlic-and-oil pot. Sauté for 2 minutes to partially cook it. Lift the squid onto a clean plate and reserve it; leave the garlic and squid juices in the pot for the sauce. The squid will finish cooking when returned later.

   Partially sauté squid · 2 minUses Pot of lightly browned garlic and oil · 1 lb medium-sized squid, cleaned

4. 4

   Step 4: Pour all 2 cups coconut milk into the same pot with the garlic and squid juices. Heat until it begins to boil, stirring to combine.

   Uses Garlic, cooking oil and squid juices remaining in the pot · 2 cups coconut milk

5. 5

   Step 5: Add all 4 tbsp soy sauce, 3 tbsp vinegar, 4 dried bay leaves and ¼ tsp ground black pepper to the coconut sauce. Cover and cook at a controlled simmer until the liquid reduces to about half and becomes thick and creamy; check and stir as needed. Keep the reserved squid out of the pot during this reduction.

   Uses Boiling coconut sauce with garlic and squid juices · 4 tbsp soy sauce · 3 tbsp vinegar · 4 dried bay leaves · ¼ tsp ground black pepper

6. 6

   Step 6: Return all the reserved partially cooked squid to the reduced sauce. Add the initial 1 tsp fish sauce. Cover and simmer for 3–5 minutes, until the squid is fully cooked and its flesh is opaque, reaching 145°F (63°C) in the thickest part. Continue only as needed to reach that endpoint so the squid does not become tough.

   Finish squid in coconut sauce · 5 minUses All reserved partially cooked squid from the 1 lb supply · Reduced coconut adobo sauce · 1 tsp fish sauce, for the final squid simmer

7. 7

   Step 7: Taste the fully cooked squid and sauce. If it needs more saltiness, stir in the separate optional 1 tbsp additional fish sauce; otherwise leave that extra allowance unused.

   Uses Fully cooked squid in coconut adobo sauce · 1 tbsp additional fish sauce, optional, after tasting

8. 8

   Step 8: Remove the whole bay leaves and transfer the cooked squid and its creamy sauce to a serving bowl. Divide into 4 portions and serve with separately prepared warm cooked rice if desired.

   Uses Finished coconut squid adobo and sauce · Warm cooked rice, to serve

9. 9

   Step 9: Serve the squid adobo promptly while hot. Refrigerate any leftovers promptly in a covered container. Reheat refrigerated leftovers thoroughly to 165°F (74°C) before eating; avoid repeated extended cooking that toughens the squid.

   Uses Portioned hot squid adobo with its sauce