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Adobong Pusit
| Ingredients | |||
| 1 1/8 | pound | squid, small, fresh | |
| 1/2 | cup | vinegar, native | |
| 10 | cloves | garlic, minced | |
| 1 | salt, to taste | ||
| 1 | pepper, to taste | ||
| 1 | medium | onion, sliced | |
| 2 | medium | tomatoes, chopped | |
| 1 | teaspoon | monosodium glutamate, vet-sin, optional | |
Directions: | |||
| Wash the squids very well. Remove the long thin membrane in the head and slit the eyes to bring out the ink. Place the squids in a saucepan with vinegar, 6 cloves garlic crushed, salt and pepper. Cover and cook slowly until the squids are tender. Cut cooked squids into 1/2 inch slices crosswise. Crush remaining garlic and saute in a little lard in another pan. Add the onion and tomatoes and cook until tomatoes are very soft. Add the squids and the liquid in which they were boiled. Simmer for 7 minutes. Season with salt, pepper and vet-sin. | |||
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