How to Cook Adobong Pusit Recipe - English
Adobong Pusit / Squid Recipe
Ingredients
250g squid
4 cloves garlic
1 small onion
1 tsp black pepper
1 tbsp vinegar
2 tbsp soy sauce
2 tbsp oyster sauce
Thanks for Watching I hope you enjoyed my ADOBONG PUSIT RECIPE
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NA-TRY NYO NA BA ANG GANITONG TEKNIK SA PAGLUTO NG MASARAP NA GINATAANG ADOBONG PUSIT? NAPAKA SARAP!
NA-TRY NYO NA BA ANG GANITONG TEKNIK SA PAGLUTO NG MASARAP NA GINATAANG ADOBONG PUSIT? NAPAKA SARAP!
INGREDIENTS
NOTE!!! 0:05 I meant clear plastic like ???????????? sorry for the lack of better term.. ???????????? suri na po.. ????????????
-1Kilo squid
-ink sac extracted from squid (then add about 1/2cup water and use a spoon or fork to mash to get the ink out from the sac and mix with the water)
-2pcs onions
-1head chopped garlic
-sliced ginger
-2pcs red tomatoes
-1/2tsp salt and ground black pepper
-2Tbsp soy sauce
-3Tbsp oyster sauce
-about 1/2cup water
-ground black pepper
-2pcs bay leaves
-3Tbsp vinegar
-1Cup pure coconut milk
-chopped green chili peppers
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Adobo Pusit Recipe - Filipino Tagalog Pinoy Adobong
Adobo Pusit Recipe - Filipino Tagalog pinoy
#filipinofood #Pinoyrecipes #howtocook - ADOBONG PUSIT
Fresh Squid,Bayleaves,Tomato,Onions,Long Chilli,Brown Sugar,Soya Sauce,Vinegar,Oyster Sauce,Garlic,ground Black pepper.Water and cooking Oil.
METHOD…
01.In a Medium frying pan Heat some Cooking Oil
02.Add the Garlic and wait until Become Golden Brown
03.Then Add the Onions
04.Add the Tomatoes
05.Cook it for few minutes until the tomatoes and onions is Cooked.
06. Add the Fresh Squid
07. it is up to you if you want to sliced or cut into small pieces your squid
08.Stir for few seconds.
09.Add the oyster Sauce
10.Add the Bayleaves
11.Add the Long Green chilli
12.Add the Soya Sauce
13.Add the Ground Black pepper
14.Add the Brown Sugar
15.Add the Cane Vinegar
16 Add some water
17.Let it Cooked for about 8 to 10 minutes
Once again we are back with Chef Jun. Juns recipes are in Tagalog the official language of the Philippines. Please check below here for a list of the ingredients for this recipe in English. There is also a list guide of names and terms to help you with your pinoy
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Adobo/Inadobo − cooked in vinegar, oil, garlic and soy sauce.
Babad/Binabad/Ibinabad − to marinate.
Banli/Binanlian/Pabanli − blanched.
Bagoong/Binagoongan/ – sa Bagoong − cooked with fermented fish paste bagoong.
Binalot – literally wrapped. This generally refers to dishes wrapped in banana leaves, pandan leaves, or even aluminum foil. The wrapper is generally inedible .
Buro/Binuro − fermented.
Daing/Dinaing/Padaing − marinated with garlic, vinegar, and black peppers. Sometimes dried and usually fried before eating.
Guinataan/sa Gata − cooked with coconut milk.
Guisa/Guisado/Ginisa or Gisado − sautéed with garlic, onions and/or tomatoes.
Halabos/Hinalabos – mostly for shellfish. Steamed in their own juices and sometimes carbonated soda.
Hilaw/Sariwa – unripe (for fruits and vegetables), raw (for meats). Also used for uncooked food in general (as in lumpiang sariwa).
Hinurno – baked in an oven or roasted.
Ihaw/Inihaw − grilled over coals.
Kinilaw or Kilawin − fish or seafood marinated in vinegar or calamansi juice along with garlic, onions, ginger, tomato, peppers.
Laga/Nilaga/Palaga − boiled/braised.
Nilasing − cooked with an alcoholic beverage like wine or beer.
Lechon/Litson/Nilechon − roasted on a spit.
Lumpia – wrapped with an edible wrapper.
Minatamis − sweetened.
Pinakbet − to cook with vegetables usually with sitaw (yardlong beans), calabaza, talong (eggplant), and ampalaya (bitter melon) among others and bagoong.
Paksiw/Pinaksiw − cooked in vinegar.
Pangat/Pinangat − boiled in salted water with fruit such as tomatoes or ripe mangoes.
Palaman/Pinalaman − filled as in siopao, though palaman also refers to the filling in a sandwich.
Pinakuluan – boiled.
Prito/Pinirito − fried or deep fried. From the Spanish frito.
Relleno/Relyeno – stuffed.
Tapa/Tinapa – dried and smoked. Tapa refers to meat treated in this manner, mostly marinated and then dried and fried afterwards. Tinapa meanwhile is almost exclusively associated with smoked fish.
Sarza/Sarciado – cooked with a thick sauce.
Sinangag – garlic fried rice.
Sigang/Sinigang − boiled in a sour broth usually with a tamarind base. Other common souring agents include guava, raw mangoes, calamansi also known as calamondin.
Tosta/Tinosta/Tostado – toasted.
Torta/Tinorta/Patorta – to cook with eggs in the manner of an omelette.
Adobong Pusit Recipe
Adobong Pusit is squid cooked in the adobo method (soy sauce and vinegar mixture). This is my version of Adobong Pusit.
When we have adobo, it is usually pork, chicken, or a combination of both. This is another way to cook it, this time with squid. The dish comes out delicious too, having the savory-sour taste. The black ink adds flavor, giving that seafood taste.
Try this recipe and share it with your family and friends!
Ingredients:
* 400g squid
* 5 garlic cloves, minced
* 1 medium onion, chopped
* 1 large tomato, seeds removed & diced
* 2 Tbsp soy sauce
* 2 Tbsp oyster sauce
* 1/2 cup vinegar
* 1/4 tsp ground black pepper
* bay leaves
* dried red chilies
* cooking oil
Procedure:
1. Wash and clean the squid.
2. Sauté garlic, onions, and tomatoes.
3. Add the squid. Mix.
4. Put ground black pepper. Blend well. Cover to cook.
5. Add vinegar. Let it sit for 10 minutes without mixing.
6. After 10 minutes, add soy sauce, oyster sauce, bay leaves, and dried red chilies. Mix well.
7. Taste and adjust accordingly. Simmer for a few more minutes.
8. When the sauce has thickened, turn off the heat.
9. Serve with steamed rice. Enjoy!
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Adobong Pusit
Hello mga Kaibigan! This is my version of Adobong Pusit or Squid Adobo. A Filipino squid dish which uses the adobo method (cooking meat in a soy sauce-and-vinegar mixture) Enjoy watching and Happy Cooking!
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Adobong Pusit | LOCALIFE PHILIPPINES
Filipinos love adobo! In fact, not a week goes by without having adobo on our dining table. So, let’s make our day pusit-ive with this classic adobo recipe!
DISH YOU KNOW?
There are as many versions of adobo as there are cooks.
The word adobo is derived from the Spanish word adobar, which means “marinade”. Though christened with a castillian name, the adobo is suspected to be an original Filipino dish evolving from the kinilaw and paksiw which marinates the fish in vinegar, thus the term adobo.
INGREDIENTS:
Set A:
1⁄2 kilo squid
1⁄2 cup water
Set B:
Oil
3 cloves garlic
1 piece onion
1/4 cup vinegar
1⁄2 cup water
1 tablespoon ink
4 pieces bay leaves
1 tsp peppercorn
2 tablespoons fish sauce