Dear friends, today I am going to describe to you a recipe that came to me directly from a friend of mine in the Philippines called squid adobo.
Origins
Adobos comes from a Spanish word meaning sauce. Apparently, this method originated in the Philippine Islands. Before they were colonised, the indigenous people cooked their food with a kind of preparation containing vinegar and salt in order to preserve the food for as long as possible and eliminate any micro organisms. The traditional method mainly involves coconut, cane and palm vinegar.
Ingredients
- Sliced garlic;
- Onion;
- Pepper or ginger;
- Cooking oil;
- Vinegar;
- Black pepper;
- Calamari;
- Salt;
Preparation
- Lightly fry all the ingredients in a pan except the squid and vinegar;
- Put the squid and vinegar in the pan, taking care to stir;
- Add water to prevent the mixture from drying out too much;
- Cover the pan and cook until the squid is tender;
Considerations
Unfortunately my friend kept the secret of the quantities to herself, but I managed to get her to tell me the ingredients. But that’s also the beauty of traditional homemade recipes and not copied from the net. A grateful thank you to my friend and we look forward to the next recipe.
