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Pinoy Squid Adobo with a Dark Sauce is Another Seafood Dish as Good to Go!

  • Danny Peter Flores
  • Jan 17, 2021
  • 1 min read

The Filipino-style adobo for squid leaves things a bit inky dark for some taste despite being a mainstay in their diet. So for more Western palates we adapt the recipe with Oriental flair for a change of taste.


1. Start by deep-frying a thoroughly degutted squid portion of about 3 lbs for 4 servings and proceed to fry until well-cooked and the flesh is thoroughly white on the inside and golden on the outside.


2. Sautee in 2 tblsp. of vegetable oil and add estimated amounts of the following spices:

-1 tblsp fennel powder

-2 tblsp garlic minced + 1/2 tblsp garlic

-1 tblsp 5-spice powder

-1 tblsp blk pepper powder


3. Sautee in further:

-1 c. desalted dark soybean paste from the jar

-2 tblsp brown sugar

-2 minced red chilli peppers (medium hot, length)

4. Fry in the:

-the white-fleshed golden brown squid (cut in pieces - heads and in rings)

-simmer after adding the remaining liquid ingredients: 1/4 c white rice vineagre

3/4 c low-sodium, light soy sauce, and H20 diluent to taste.


5. Dress up with fine-chopped green spring onions and parsley on top.

 
 
 

Comments

IN PRACTICE SOME
COOKING TIPS BY THE TIME DINNER COMES ROUND WITH FAMILY AND FRIENDS:

#1 

Keep it simple. Note and go through each step of the cooking process from prep time (including arranging ingredients), utensils, including pots and pans, preheat the oven and set timer for cooking time, after let set aside to cool down according to instructions; serve also in the manner for presentation as recommended by the recipe-maker.

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#2

Check for doneness with cooking time: e. g. for roasts, use a roasting thermometer, a toothpick for breads, puddings and cakes; note the need to pre-coat the sheet pans for baking with shortening/oil. For pasta and vegetables follow carefully instructions to be al dente adding enough water, gentle boiling with salt added and tasting regularly the bite, followed by draining and washing several times.

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#3

As a rule we prepare and present foods readily using only the implements and serving dishes and/or pans that allow for this to avoid any extra artistry thru decorative needs as is limited, involved with the dish. Alternatively follow according to script the illustrated suggestion on the packaging.

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