Filipino Recipe-2 - Filipino Adobong Pusit or squid in...

Info iconThis preview shows pages 1–2. Sign up to view the full content.

View Full Document Right Arrow Icon
Filipino Adobong Pusit or squid in adobo sauce , is cooked along with the ink, so it resembles the spanish calamares en su tinta, but with a tangier flavour, especially when fresh chillies are added. Serves 2 to 3 persons Preparation and Cooking time: 30 to 45 mins Adobong Pusit Ingredients: 3/4 kilo Small sized Pusit (Squid) 1 1/2 tsp. salt 1 small bay leaf 1/4 tsp. pepper 3-4 cloves garlic, minced 1/3 cup vinegar 1 tsp. sugar 1/4 cup water 3 tbsp. cooking oil 1 small onion, thinly sliced 2 pcs. Cayenne Chili sliced (optional) Adobong Pusit Cooking Instructions: Pull out head, tentacles, innards and transparent ribs from the body of the squid. Cut off tentacles just above the eyes and discard innards and transparent ribs. Wash and drain bodies and tentacles. Combine salt, pepper, garlic, vinegar, water, sugar and bay leaf. Marinate squids in this mixture for 1 hour. Drain. Save marinade Saute onions in hot oil. Add drained squids, saute until the juices evaporates (about 10-12 minutes). Strain marinade, add to sauted squids. Let simmer for about 15 minutes. Serve Hot with Rice. Sinigang is a Philippine dish famous for the variety of ingredients. Sinigang often incorporates fish, pork, chicken, shrimp, or beef. This time we’ll use Shrimp for our recipe. Sinigang’s characteristic taste is attributed to the ingredient that gives its sour taste and most commonly use ingredient is Tamarind or Sampalok for its sour taste. Estimated preparation and cooking time: 50 minutes Sinigang na Hipon Ingredients: 1 Kilo Shrimp 12 pcs Tamarind (Sampaloc) or 1 pack Sinigang Mix 1 big Onion (diced) 3 big tomatoes (quartered) 2 pieces Radish (sliced) 1 bundle Sitaw (Strringbeans) 1 bundle Kangkong (cut into 2 long) 3 pieces long green pepper 5 cups ricewash or water Salt or Patis (fish sauce) Sinigang na Hipon Cooking Instructions: Boil Tamarind in rice wash or water to soften. Pound and extract all juices and set aside. In a casserole, boil rice wash or water, Tamarind juice, onions, tomatoes and Radish. Lower fire, add in Shrimps, Kangkong, Sitaw and green long pepper. simmer for 5 minutes. Season with salt or patis. Serve hot. Filipino Paella Recipe , Paella is an internationally known Spanish rice dish originating in the Valencian region. Spaniards view it as one of their country’s national dishes. We Filipinos have created our own version paella and it differs from every region, here’s one from the Visayas region. Filipino Paella Ingredients: 2 tablespoons vegetable oil 1 onion, finely chopped 4 or 5 large cloves garlic, minced 1 tablespoon finely minced gingerroot 1 teaspoon ground annatto (achiote) 1 cup long-grain rice 3 ounces cured chorizo, diced 2 medium tomatoes, coarsely chopped 2 cups chicken or fish stock 1 tablespoon fish sauce Several good grinds of black pepper
Background image of page 1

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
Image of page 2
This is the end of the preview. Sign up to access the rest of the document.

This note was uploaded on 12/16/2011 for the course ACCOUNTANC 506 taught by Professor Mr.reyes during the Spring '11 term at University of the Philippines Diliman.

Page1 / 4

Filipino Recipe-2 - Filipino Adobong Pusit or squid in...

This preview shows document pages 1 - 2. Sign up to view the full document.

View Full Document Right Arrow Icon
Ask a homework question - tutors are online