My lola hated squid. Unless if it’s Daing na Pusit (sundried squid). She wasn’t allergic to squid or anything. She just didn’t like it. But we liked it so she would still cooked Adobong Pusit for us whenever there’s a chance.
The little ones are the best because they’re young which means the flesh isn’t tough yet and there’s a hint of fresh-seafood sweetness.
Here’s the recipe on how my lola cooked it:
This, I must say, is pure heaven. Definitely one of my faves. I pity those people who are allergic to seafood. They’re definitely missing a lot.
It’s fast. It’s easy. It’s simple. It’s fantabulous! You can have it as appetizer or ulam. A little pricey, though. A kilo of sugpo (prawns) will cost you about 350 pesos. But still a lot cheaper if you compare it to restaurant prices. And trust me, it’s really worth it.
How do you make one? Follow this simple recipe:
Another popular adobo variation especially for those who loves vegetables.
This is also one of my personal favorite. The good thing with this dish is that you can turn it to vegan by replacing pork with tofu or tokwa. Again, there are several versions of this meal. I hope you like this one. 😉