what's for dinner..

last night i prepared adobong pusit sa kamatis. i first tasted it when we went to pangasinan, and lee cooked it for us. i asked him how he cooked it, but i forgot what he said. hehe..sorry lee. so i went back to the drawing board and just prepared how i thought it was prepared.

although i'm a fan of pusit lumot, for this recipe, i used the long types of squid that has reddish or maroonish-looking skin. sorry, but i forgot what it's called. it's the thinner types of pusit compared to the pusit lumot, which is great for stuffing.

ingredients:
enough squid (i bought a kilo), cut into rings, leave the tentacles as is
about 5-6 tomatoes, chopped into chunks
minced garlic
salt, sugar, and pepper to taste
vinegar
soy sauce

preparations:
1. brown the garlic in a bit of oil. take it out of the oil, then put the tomatoes in, then cook it until it's soggy enough to mash it.
2. after mashing the tomatoes, put the squid in. don't put water since the squid will sweat and the water that will come out is enough. let it simmer in low heat until the squid is cooked.
3. add salt, vinegar, about a couple of taplespoons of soy sauce, and just enough sugar. make sure that when you add the vinegar, let it simmer for about two minutes before stirring it.
4. add the browned garlic and simmer for a couple of minutes more.

tada! done in a matter of minutes. oh, and one more thing, remember to remove the ink sac when cleaning the squid so the sauce won't be too dark.