Adobong Pusit sa Gata
User Reviews
4.3
30 reviews
Good
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
40 mins
-
Servings
4 Servings
-
Calories
380 kcal
-
Course
Main Course
-
Cuisine
Filipino
Adobong Pusit sa Gata
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Squid Adobo with Coconut milk is rich, creamy, and loaded with bold flavors you'll love with steamed rice. It's quick and easy to make for busy weeknight dinners!
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Ingredients
- 2 pounds squid
- 4 cloves garlic, peeled and chopped
- ½ cup vinegar
- ½ cup water
- 1 bay leaf
- salt and pepper to taste
- 1 tablespoon canola oil
- 1 onion, peeled and sliced thinly
- 1 thumb-sized ginger, peeled and julienned
- 2 large Roma tomatoes, chopped
- 1 tablespoon fish sauce
- 1 cup coconut milk
- 2 Thai chili peppers, stemmed and minced
Instructions
- Holding the squid firmly, pull the head from the body including internal parts and tentacles. Pull out the clear cartilage inside the tube and discard.
- Under cold running water, wash the inside and out to remove any debris or excess ink. Drain well and pat dry.
- In a pot over medium heat, combine squid, 2 cloves of the garlic, vinegar, water, and the bay leaf. Bring to a boil, uncovered and without stirring, for about 3 to 5 minutes or just until squid changes color. Remove from heat and drain, reserving about 1 cup of the liquid.
- In a pot over medium heat, heat oil. Add onions, ginger, the remaining ½ of the garlic. Cook until softened.
- Add tomatoes and cook, mashing with the back of a spoon, until softened.
- Add fish sauce and cook for about 1 minute.
- Add coconut milk, reserved liquid, and chili peppers. Bring to a simmer and continue cook until liquid is reduced and begins to render fat.
- Add squid and cook for about 3 to 5 minutes or until heated through.
- Season with salt and pepper to taste. Serve hot.
Notes
- To keep the dish from turning black, you can peel the squid skin and discard the cephalopod ink before cooking.
- Allow the vinegar to boil uncovered and without stirring to cook off the strong acid taste.
Nutrition Information
Show Details
Calories
380kcal
(19%)
Carbohydrates
14g
(5%)
Protein
38g
(76%)
Fat
19g
(29%)
Saturated Fat
12g
(60%)
Cholesterol
528mg
(176%)
Sodium
466mg
(19%)
Potassium
821mg
(23%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
350IU
(7%)
Vitamin C
22.1mg
(25%)
Calcium
98mg
(10%)
Iron
3.6mg
(20%)
Nutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 380 kcal
% Daily Value*
| Calories | 380kcal | 19% |
| Carbohydrates | 14g | 5% |
| Protein | 38g | 76% |
| Fat | 19g | 29% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 528mg | 176% |
| Sodium | 466mg | 19% |
| Potassium | 821mg | 17% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 350IU | 7% |
| Vitamin C | 22.1mg | 25% |
| Calcium | 98mg | 10% |
| Iron | 3.6mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.3
30 reviews
Good
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