MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Adobong Pusit
  Categories: Filipino, Seafood, Ceideburg 2
       Yield: 2 servings
  
     1/2 kg Small fresh squids
     1/2 c  Native vinegar
      10    Cloves garlic
            Salt and pepper to taste
       1 md Onion, sliced
       2 md Tomatoes, chopped
            Extra salt and pepper for
            -seasoning
       1 ts Vet-sin (monosodium
            -glutamate)
  
   Got down my single Filipino cook book and found this little gem.  My
   grasp of Tagalog is non-existent but I'd guess that the name
   translates as “Squid Adobo”.  At any rate, it’s squid stewed in
   vinegar.  I assume that the reference to “native vinegar” refers to
   nipa sap vinegar (sukang paombong). The bottle I have is a milky
   looking vinegar that tastes pretty much like any vinegar so I imagine
   that you have some latitude on what type you can use.
   
   For those of you who have never tried it, Filipino food is an
   intriguing cuisine that has elements of Southeast Asian, Chinese and
   Mexican or Spanish influences.  It has everything from spring rolls
   (lumpias) to rellenos dishes.
   
   Wash the squids very well.  Remove the long thin membrane in the head
   and slit the eyes to bring out the ink.  Place the squids in a
   saucepan with vinegar, 6 cloves garlic crushed, salt and pepper.
   Cover and cook slowly until the squids are tender.  Cut cooked squids
   into 1/2 inch slices crosswise.
   
   Crush remaining garlic and saute in a little lard in another pan. Add
   the onion and tomatoes and cook until tomatoes are very soft.  Add
   the squids and the liquid in which they were boiled.  Simmer for 7
   minutes. Season with salt, pepper and vet-sin.
   
   From “Favorite Filipino Recipes” by Pat Limjuco Dayrit.  Paul Hamlyn
   Pty Limited.  Dee Why West, New South Wales.  1975.
   
   Posted by Stephen Ceideburg; January 24 1991.
  
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