Lent Chows : Simmered Squid

I like sea food a lot, but the part I hate most is preparing them. I usually have them pre-cleaned in the supermarket because I don't really like touching any sea creatures - dead or alive. At home, I just wash and marinate - which I still don't enjoy. This is the first time I ever cooked squid. I'm very fortunate that I convinced the market guy to clean it up for me. They normally just clean up fishes, and not squid. He removed the mouth (i don't exactly remember if it's mouth or teeth) and the spine that contains ink. Still, it was a challenge for me to wash it. It's more slimy than normal fish. Anyways, I got this recipe online, and it turned out to be quite successful ;), not bad for a first try.


Adobong Pusit (Simmered Squid)


Serves/Makes: 4

Ingredients:

* 1 kg (approximately 2 pounds) squid
* 1/2 cup water
* 1 cup white vinegar
* 1 teaspoon peppercorn
* 1 pinch of salt
* 1 head garlic (roughly chopped)
* 1 medium onion (roughly chopped)
* 3 pieces tomatoes (diced)
* 1/2 tablespoon sugar (optional)
* 3 tablespoons oil

How to cook Simmered Squid (Adobo Pusit):

* Wash and clean squid well. Remove the long thin membrane in the head and slit the eyes to bring out the ink.
* In a deep pan, bring the water to a boil along with the squid, vinegar, pepper and salt.
* Cover and cook slowly until the squids are tender.
* Take out the cooked squid and cut into 1/2 inch slices crosswise, set aside.
* Strain the sauce (the liquid in which squid were boiled), set aside.
* In another pan, saute garlic, onion and tomatoes.
* Add the squid and pour the sauce.
* Add sugar if desired and simmer for 7-10 minutes.
* Serve hot with steamed rice.

source : www.all-fish-seafood-recipes.com

It was a little bit odd for Mark to eat squid with still, a little bit of ink on it. But nevertheless, he loves it (or he'll starve, it's the only food in the table hehe).