Arns bought fresh squid from the fish market at my request. It's been a while since we last had adobong pusit. Arns is very particular when it comes to cleaning this cephalopod. Before, I thought you only have to remove the skeleton and the beak but Arns painstakingly removes the sac that contains the ink, the transparent skeleton, beak and the slimy membrane that covers the squid's mantle. He wouldn't eat it any other way. I do not remember seeing scallions in our adobong pusit and we only used plain soy sauce, but Arns' version with scallions and oyster sauce is easier and more flavorful.
Love,
Roni
Ingredients:
500g fresh squid
4 cloves of garlic, chopped
1 large yellow or red onion, sliced
1/3 cup scallion, chopped, halved
1/4 cup ginger, sliced
1/4 cup oyster sauce
2 tbsp oil
salt & pepper to taste
2 -3 pcs green chilli, sliced (optional)
Procedure:
Clean and slice squid crosswise into 1 inch pieces. Set aside.
Heat oil in a pan. Saute garlic, onion, chilli, then ginger. When ginger becomes fragrant, add squid. Saute until the meat becomes opaque (be careful not to overcook). Add half the scallions. Stir in oyster sauce. You can adjust the amount depending on how saucy you want it. Season with salt and pepper and simmer for a few more minutes. When done, remove from heat and top with remaining scallions.
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