The Name of the Sin is Adobong Pusit

Adobo is a Filipino dish of any meat or veggie that's been cooked with vinegar. The dish I'm about to present is a dish served to us in my cousin's home, one that she shares with her mom in law Mrs. Recto (the very same mom of her senator bro-in law). who hails from a Spanish mestiza ancestry.

Prepared by their cook, the dish had that nutty goodness of olive oil, the spice of peppercorns, the clean taste of the sea from the fresh squid and that slight sour flavour of vinegar. I was in squid adobo heaven. Taking what we had that day, I kinda modified the dish into what we normally prepare now at home. Here is our modified Adobong Pusit ala Recto:

Ingredients:

• 1 kg fresh medium sized squid, washed well in and out and drained
• 1/4 c native vinegar (white vinegar is also fine)
• 2 tbsp macerated garlic (x2, one for boiling, the rest for sauteing)
• 1 tsp salt
• 1 tsp pepper
• 1/2 c water
• 2 large tomatoes, seeded and sliced
• 1 medium sized onion, chopped
• 1/2 c olive oil, extra virgin (reduce if you want)
• 1 tbsp coarsely grounded pepper (I usually put twice the amount)
• 1 bay leaf

Procedure:

1. Boil squid in water, vinegar, salt and pepper til squid is tender. Set aside squid and 1/4 c of broth. You can take out the eyes and the membrane, which I don't do.
2. Heat half of the olive oil and saute onions, followed by garlic. When onion has caramelized and garlic turns into a lighter shade of brown, add the tomatoes, till the juices come out, then add the squid. 
3. Stir to incorporate the flavors. At this point, the squid may start to come out. Add the bay leaf and the pepper. A tsp of MSG may be add as an optional ingredient. Stir
4. Add the rest of the olive oil and stir til everything is well incorporated. Cook til it simmers. Turn off heat when olive oil and squid ink has blended and thickened.
5. Plate, serve and enjoy! Goes well with hot steamed rice.

From Kitchen Wanderings, here's to a life full of flavor!