Adobong Pusit

My husband and I went food shopping at a Filipino Store a few weeks ago.  In the frozen section, I managed to get a kilo of squid, a pack of calamansi, wonton wrappers and grated cassava.  While my husband was so busy browsing at the noodles section.  For some reason he love Filipino noodles so much, Pansit Canton, Chicken Sotanghon and Beef Mami were few of them.  We spent quite a lot on Filipino food alone but it was absolutely bliss! 

The next day, I cooked Adobong Pusit and fried rice for our dinner.  Blimey! I never thought that it will take me forever to clean and gut those tiny squid, but cooking and eating them was quite quick.  Ah well, we enjoyed the dish anyway, that's all that matters. 

Here's the recipe:
500g squid
3-4 tbsp Oyster Sauce
2 tbsp Cane Vinegar
1 tsp Brown Sugar
1 clove Garlic (minced)
1 small Onion (diced)
1/4 tsp Black Pepper Powder
thumb sized ginger (julienne)
2 tbsp Cooking Oil

• Heat the wok with cooking oil.
• Saute the onions, garlic, and ginger.
• Add the squid, black pepper powder, oyster sauce, vinegar.
• Mix them all together and let them simmer for about 8 minutes.  Please note, do not overcook them as it will have a rubbery texture.
• Serve while hot.