ADOBONG PUSIT (SQUID ADOBO)
This Filipino squid recipe tastes best if you use fresh, smaller squid. Squid is simmered with onion, garlic, tomato, vinegar, and soy sauce for a tasty meal.
Provided by lola
Categories World Cuisine Recipes Asian Filipino
Time 50m
Yield 5
Number Of Ingredients 9
Steps:
- Combine the squid, vinegar, and water in a small pot over medium heat; season with salt and pepper. Cook for 10 minutes.
- Meanwhile, heat the olive oil in a saucepan over medium heat; cook and stir the onion and garlic in the hot oil until softened, 5 to 7 minutes. Stir the tomato and soy sauce into the mixture. Pour the squid mixture into the saucepan and bring to a simmer; cook together another 20 minutes.
Nutrition Facts : Calories 198.1 calories, Carbohydrate 3.1 g, Fat 7.4 g, Fiber 0.6 g, Protein 28.4 g, SaturatedFat 0.8 g, Sodium 214.5 mg, Sugar 1.4 g
SPICY SIZZLING SQUID (SISIG NA PUSIT)
If you travel to the Philippines, though, you'll discover that you can "sisig" pretty much anything. There's chicken sisig, tuna sisig, goat sisig, and even vegetarian sisig. This squid iteration incorporates salmon caviar and crushed prawn crackers.
Provided by Marvin Gapultos
Categories Philippines Squid Seafood Dinner Lime Juice Sesame Oil Vinegar Chile Pepper Hot Pepper Dairy Free Wheat/Gluten-Free
Yield 3-4 servings
Number Of Ingredients 14
Steps:
- Bring 3 quarts of water to a boil in a large pot set over high heat. Meanwhile, cut the squid tubes into 1/2-inch (1 cm) rings. Blanch all of the squid rings and tentacles in the boiling water for 10 seconds. Drain immediately in a large colander set in the sink and set aside.
- In a large bowl, whisk together the calamansi juice, vinegar, oyster sauce, and sesame oil. Add the drained squid to the bowl and toss well to combine. Set bowl aside.
- Place a large cast-iron skillet over high heat until it begins to smoke, 1 to 2 minutes. Add the canola oil and swirl to coat the bottom of the hot pan. Add the shallot, garlic and chili peppers and cook until the garlic just begins to brown, about 30 seconds. Stir in the squid and all of the liquid from the bowl and continue to cook for 1 minute more, until the squid is tender and the liquid has reduced slightly. Season to taste with salt and pepper, then scatter the green onions, salmon roe and crushed prawn crackers on top of the squid.
- Remove from the heat and serve immediately in the pan while still sizzling. Offer calamansi limes alongside for squeezing, with additional salmon roe if desired. Enjoy with rice or serve with whole prawn crackers for scooping the sisig nacho-style.
SQUID IN VINEGAR SAUCE
New York Filipinos are sentimental about _adobo_ - meat or fish with lots of garlic, soy sauce, and vinegar. We used cider vinegar to good effect, but authentic Filipino cuisine calls for coconut, palm, or sugarcane vinegar. Active time: 25 min Start to finish: 40 min
Yield Makes 4 main-course servings
Number Of Ingredients 10
Steps:
- Rinse squid under cold running water and pat dry with paper towels. Cut squid bodies into 1-inch-wide rings and leave tentacles whole.
- Bring vinegar, garlic, soy sauce, water, and pepper to a boil in a 2-quart heavy saucepan, then add squid (liquid will not cover squid) and cook over moderately high heat, stirring constantly, until opaque, 1 to 2 minutes. Remove from heat and immediately drain squid in a colander set over a bowl, reserving liquid.
- Heat oil in a 12-inch heavy skillet over high heat until hot but not smoking, then sauté onion, stirring, until lightly browned, about 3 minutes. Add tomatoes (including juice) and boil, stirring occasionally, until most of liquid is evaporated, about 3 minutes. Add squid cooking liquid and boil, stirring occasionally, until reduced by half, about 8 minutes. Stir in squid and simmer until cooked through, about 2 minutes.
SQUID VICIOUS
Provided by Alton Brown
Categories main-dish
Time 30m
Yield 2 entree servings
Number Of Ingredients 13
Steps:
- On a clean cutting board, remove the tentacles from the bodies of the squid and reserve. Make sure the tubes are cleaned out and split them open lengthwise so they look like a flat triangle. Using a matte knife, lightly score the squid in a crosshatch pattern. Cut each tube into four pieces of roughly equal size.
- In a bowl, combine 1 tablespoon of soy sauce with 1 teaspoon of cornstarch and toss the squid in it to coat. Marinate while preparing for the rest of the dish. Combine the miso broth and balsamic vinegar with the remaining cornstarch.
- In a hot pan or wok, add the sesame oil and swirl to coat the pan. Add the squid and cook for 30 to 40 seconds. It will curl up naturally and brown. Working quickly, add the garlic, ginger, and chiles. Allow them to fry for 10 to 15 seconds stirring constantly (they can burn fast). Add the onion, mushrooms, and bell pepper and saute for another minute. Pour in the stock mixture and simmer until the sauce begins to thicken. Season with white pepper and additional soy sauce, if necessary. Serve over rice.
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