Who wants some Squid Adobo?

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!

Adobong Okra

Adobong Okra (Lady Finger)

Adobo is one delicious Filipino dish which is well known. You can cook adobong manok(Chicken) or adobong baboy( pork meat) or whatever you like for an adobo be it a veggie or meat, as long as the main ingredients for adobo is there, you will surely like it. But this time, I wanted to share my own version of crunchy adobo which is dry and kinda spicy.

All you need to do is not to put too much water and put some spice like chilly powder to twist the taste. But if you don't like spicy and hot food, then just skip putting chilly powder.

Ingredients for cooking adobong okra (lady finger):

okra - sliced slantly into one inch
garlic- a lot of garlic cloves( this gives the aromatic smell of your adobo)-your preference
ground black pepper - your preference, just a few amount only
salt- for taste
soy sauce- (for those in India please don't use the dark soy sauce)
vinegar- (sugar cane vinegar and not synthetic vinegar)
2-4 tbsp. of water
vegetable oil


Preparations for Cooking Adobong Okra

Mix all the ingredients above and taste it if it was the correct spice and flavor that you like. Please take note that I didn't put an exact amount of measurement since your adobo will depend on the amount of lady finger that you have. Just to make sure, if you put let's say 5 tbsp. of soy sauce, then you need to put only 3 tbsp. of vinegar and not too much. Adobo is not a sour food. It is more of salty and blended sour but not too sour and not too much water like a soup.

Another thing that I wanted to tip here if you are cooking adobo, be sure you put a lot of oil like 5 to 7 tbsp. of oil if your measurement for soy sauce was 5 tbsp. The oil will keep your adobo cook even more and without sticking it at the bottom of the pan. Since water will not be much, expect that the oil will also fry a bit of your okra, but don't fry it too much.

Some people like their adobo sweet so they put sugar or pineapple bits into it. But that is good if your cooking meat adobo and not a veggie adobo. But again, it will still be your choice if you want it sweet.

My crunchy and spicy adobong okra (lady finger)