Hey everyone, it is Louise, welcome to our recipe site. Today, I will show you a way to make a special dish, squid adobo (adobong squid). It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Squid Adobo (Adobong Squid) is one of the most favored of recent trending foods in the world. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. Squid Adobo (Adobong Squid) is something that I have loved my whole life. They are nice and they look fantastic.

To get started with this recipe, we must prepare a few components. You can have squid adobo (adobong squid) using 11 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Squid Adobo (Adobong Squid):

1. Get 1/4 cup water
2. Prepare 1 1/2 tsp salt
3. Take 1/3 cup distilled white vinegar
4. Make ready 1/4 tsp black pepper
5. Prepare 1 small bay leaf
6. Make ready 3 clove garlic, crushed
7. Make ready 1 tsp sugar
8. Make ready 1 lb Squid, cleaned and gutted, left whole
9. Prepare 3 tbsp vegetable oil
10. Make ready 1 small onion, sliced thin
11. Get 1 small tomato, cut into 4

Instructions to make Squid Adobo (Adobong Squid):

1. Combine the vinegar, water, salt, pepper, bay leaf, garlic and sugar in a saucepan.
2. Add the squid and marinate for 1 hour. Remove the squid and reserve the liquid.
3. In a skillet, sauté the onion in the oil. Add the squid and sauté for 2 to 3 minutes. DO NOT OVERCOOK THE SQUID.
4. Pour the reserved liquid over the squid, and simmer for 5 minutes.
5. Serve with steamed white rice.
6. VARIATION: For more texture and dimension of sweet to sour, add 2 quartered, medium tomatoes to the sauce after the squid is sautéed.

So that is going to wrap it up for this special food squid adobo (adobong squid) recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!