ADOBONG PUSIT BISAYA RECIPE
Heyyy guys! Welcome to my channel. For today's vedio, we cook easy squid recipe. Hope you guys enjoy watching.
Ingredients;
1/2 kilo squid
1 tsp salt
1/2 tsp ground black pepper
1)2 tsp garlic powder
2 pieces green pepper
spring onion
garlic
onion
1 tsp vegetable oil
ginger
Procedure;
1. Saute garlic, onion and ginger.
2. Put the squid. Cover until boil.
3. Once boiled, add the pepper, spring onion.
4. Simmer for 5 minutes or until cook.
5. Enjoy watching.
JJ Barredo
SIKRETO SA MALAMBOT NA PAGLUTO NG PUSIT/STIR FRY SQUID WITH OYSTER SAUCE RECIPE@chefangelkitchen
In this video i will share how to clean and cook fresh squid. I will share also the right temperature and cooking time to avoid rubbery and chewy texture, so enjong and relax...
Ingredients:
.1 lbs fresh squid
.2 tbs oyster sauce
.1/2 tsp dark soy sauce
.1 tsp dark soy sauce
.1/2 tsp sugar
.1 tsp sesame oil
.mince garlic
.ginger
.onion
.carrot
.mushroom
.long green chilli
.onion leek
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Adobong Pusit Recipe
Adobong pusit (squid adobo) is a tasty Filipino squid dish, is made by adding cleaned squid to the mixture of sautéed ginger, garlic, onion, tomatoes, and simmered with soy sauce, oyster sauce, vinegar and pepper. green chilies and red chilies are added for seasoning. The classic Filipino adobo flavours in combination with the ocean taste of the squid makes this fascinating dish. Tender squid rings braised in soy sauce and vinegar sauce with a layer of rich tomato flavour will surely satisfy your taste buds.
#adobongpusit #adobong #yummyfood
Written recipe here:
INGREDIENTS
✔️1 kilo squid
✔️3 tablespoons soy sauce
✔️3 tablespoons vinegar
✔️1 tablespoon oyster sauce
✔️1 medium-sized onion (chopped)
✔️5 cloves of garlic (minced)
✔️1 thumb-sized ginger (chopped)
✔️2 pieces tomatoes
✔️pepper to taste
✔️red and green chilies
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!
Thank you for watching! Please LIKE and SUBSCRIBE!
EASY Squid Adobo Recipe Adobong Pusit with Erwan Heussaff
We bet you’re here cause you were craving seafood. Well, here’s some squid adobo!
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Jump to:
Intro (0:00)
Notes (0:51)
Cleaning The Squid (1:56)
Chopping and frying (3:04)
Adding The Squid (3:44)
Seasoning (4:22)
Plating (6:01)
Taste Test (7:07)
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Ingredients:
1.2 kgs cleaned small and baby squid
2 small red onions
6 cloves of garlic
2 lemongrass stalks
2-4 red chillies
3 green chillies
1 stalk of green leeks
⅓ cup cane or white vinegar
⅓ cup water
⅓ cup crushed tomatoes
2 tbsp dark soy sauce
Salt and pepper to season
2 tsp of squid ink + 2 tbsp water
Optional: crunchy garlic, calamansi
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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
#filipinofood #Pinoyrecipes #howtocook Filipino cooking.
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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.