Saturday, May 18, 2013
Adobo is a famous dish in the Philippines. Whether you have tasted it or not, it has different ways of preparing it depending on region. For us, we do include the black ink of the squid, although some countries may find it yucky and somewhat taboo if they really don’t eat squid. You just need to clean the squid and remove the plastic looking strip inside it as you cook it. You don’t even have to include much water since when you cook squid, it will automatically remove off the water in its body. So when preparing this dish, what we do is to put all the ingredients in the squid like soy sauce, vinegar, garlic, black pepper, bay leaf, oil, salt and tablespoons of water. Sorry I won’t be including the quantity of the ingredients since this depends on the number of squid you include plus the taste will vary too, if you like it less salty or if you would like it not too sour since it has vinegar, you need to taste the mixed sauce in the ingredients before putting it together with the squid. This recipe is easily cook so you don’t need to overdo it and you don’t want it to be so dry so slow to medium flame in stove will be enough to cook this wonderful and yet delightful dish. Again, as I have said a while ago, some may never like this dish because of the blackish color of the squid ink. It may not be that appealing to some, but to the regular customers eating adobo, I mean the original Adobo nation, Philippines, this is one delicious recipe that you should not miss out particularly if you visit the country Philippines. You can eat this recipe with hot rice. I haven’t tried eating it with flat bread or any types of bread. But there is nothing wrong in trying out other types of food to pair it with since this is still Adobo recipe. You can never go wrong with Adobo food. But if you have any allergic reaction to seafood, then you may skip on this recipe to be safe. Have a nice day friends!