Adobong Pusit at Baboy, Squid and Pork Adobo

Adobong Pusit at Baboy, Squid and Pork Adobo. I first tasted this adobo squid and pork combination at a specialty restaurant at Resorts World in Manila right across NAI Terminal 3 and Nichols. Sine then, I just could not forget about it, it is a fusion of taste of my two favorite adobo, Adobong Baboy and Adobong Pusit. Cooking Adobong Pusit at Baboy, Squid and Pork Adobo is a bit tricky, cooking time of squid and pork are mile apart. Squid when overcooked tend to become rubbery and in contrast when undercooked the fishiness of a raw squid remains. To get away with a rubbery squid, it has to be slow cooked for a long time, but this cooking method makes the squids meat to be on the dry side and size reduced significantly.

To compensate for the different cooking times the squid was added at the final stages of cooking. It is also advice to use a larger size squid or the cut are larger, the squid shrinks significantly during cooking.

Here is the recipe of my version of Adobong Pusit at Baboy, Squid and Pork Adobo.





Ingredients:



1/2 kilo medium size squid

1/2 kilo pork belly cut into large cubes

1 head garlic, peeled, crushed

1/2-3/4 cup vinegar

1/2 cup soy sauce

1 tsp. peppercorns

3-5 pieces bay leaf

1 stalk lemongrass, trimmed, crushed

salt

cooking oil

Cooking procedure:



To clean the squid, partially pull out the head and the innards will come out with it. Remove and discard the ink sack and entrails. Remove the membrane from the body and wash out entrails. Final wash squid and drain. Keep aside. Put in pork first in a sauce pan, pour in 1/2 cup of water. Add in the lemongrass, vinegar, soy sauce, garlic, peppercorns and bay leaf bring to a boil and simmer at medium heat for 20 to 25 minutes add more water if required. Add in the chicken and continue to simmer for 5 to 10 minutes or until almost all the liquid has evaporated and has turn to an oily sauce. Correct saltines if required. Serve with a lot of rice.





See other adobo recipes:



Adobong Ilocano, Chicken Adobo

Adobong Atay at Balunbalunan ng Manok sa Pinya

Adobong Puti

Adobong Manok sa Gata

Adobong Isaw, Adobong Bituka

Adobong Baboy sa Asin

Adobong Baboy sa Gata, Pork Adobo in Coconut Milk

Adobong Baka

Adobong Kambing

Adobong Puti, No Soy Sauce Adobo

Beef Spareribs Adobo with Oyster Sauce

Batangas Adobong Dilaw

Batangas Adobo

Bohol Adobo?

Chicken Adobo, Food Safari Chef Ricky Ocampo's Recipe

Humba, Adobong Bisaya

Pork Adobo sa Pinakurat

Pork and Chicken Adobo

Pork Adobo with Pineapple

Pork Adobo with Chunky Chicken Liver Sauce

Pork Humba with Pineapple

Duck Breast Adobo, Adobong Pato

Lamb Adobo

Special Adobo

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Ginataang Sugpo at Kalabasa, Prawn and Pumpkin in Coconut Milk

Ginataang Sugpo at Kalabasa, Prawn and Pumpkin in Coconut Milk. Using kalabasa on most of our seafood ginataan dish is not new. Kalabasa adds a creaminess and color to seafood ginataang dish. Today I used kalabasa to my ginataang sugpo the result was great, I did not only created a yummy dish, I did also cooked a colorful and visually appealing ginataang dish. To break the monotone of orange color I have also added some eggplant which is equally great for ginaataang dish. For the coconut milk I used canned coconut cream.

Cooking is straight forward if you have already cooked ginataang dish before this one is fairly easy. Here is the recipe of my Ginataang Sugpo at Kalabasa, Prawn and Pumpkin in Coconut Milk.

Ingredients:



1 kilo medium size small or medium sized prawns, shelled, leave tails

1/4 small sized pumpkin or squash, skinned, de-seeded, sliced thinly into small triangles

1-2 medium sized eggplant, cut into thin slices

2-3 pieces red or green chili, cut crosswise

1 large can coconut cream

1 large onion, peeled, chopped

1/2 garlic, peeled, crushed, chopped

2 thumb size ginger, skinned, cut into thin strips

1 tbsp. salted shrimp paste

salt

cooking oil

Cooking procedure:



In a wok heat some cooking oil, add in the ginger and garlic, stir cook for about a minute. Then add in the onion and stir cook for another minute or until translucent. Add in half of the coconut milk and about 2 to 2 1/2 cups of water bring to a boil and simmer for 2 to 3 minutes stirring occasionally to prevent from curdling. Add in the shrimp paste and eggplant and simmer for about 2 to 3 minutes then add in the pumpkin and continue to cook for about 2 to 3 minutes, season with salt to taste. Now add in the remaining coconut cream and the prawns, continue to cook for another 5 to 8 minutes or until the prawn are just cooked. Serve with a lot of rice.





See other related Ginataang recipe:



Ginataang Tabagwang at Puso ng Saging

Ginataang Kuhol with Kangkong

Ginataang Pitik with Spinach, Slipper Lobster in Coconut Milk with Spinach

Ginataang Alimango with Malungay

Ginataang King Crab, King Crab in Coconut Milk

Ginataang Susong Pilipit with Banana Blossom

Ginataang Puso ng Saging at Saang

Ginataang Puso ng Saging at Hipon

Ginataang Sugpo at Kamias

Ginataang Alimasag at Malungay

Ginataang Tahong, Mussels in Coconut Milk

Ginataang Pitik, Slipper Lobsters

Ginataang Langka na may Alimasag

Ginataang Halaan

Ginataang Kuhol

Ginataang Hipon Tabang at Bulaklak ng Kalabasa

Ginataang Hipon

Green Mussels and Vegetables in Coconut Milk

Kinunot na Alimasag

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Ginataang Canned Smoked Tuna with Spinach

Ginataang Canned Smoked Tuna with Spinach. This dish may not look as colorful or not visually appealing but mind you it is as good as any Vegetable Ginataang dish. I have been using baby spinach as an alternative vegetable on a lot of my vegetable dishes that I have cooked here in Australia. Baby spinach are readily available in most supermarkets even on remote mining Town where I am now located. Ginataang Canned Smoked Tuna with Spinach came about when I was looking for something that require less ingredient, easy to prepare and can be cook in less than 20 minutes.

I am sure the ingredients should be available in most supermarket where ever you are including the spinach. As I said cooking is definitely easy, here’s how I cooked my Ginataang Canned Smoked Tuna with Spinach.

Ingredients:



2 bags of 120 grams baby spinach

1 small can/140ml canned coconut cream

1 small can/125 grams canned smoked tuna slices

2-3 cloves garlic, peeled, crushed, chopped

1 thumb size ginger, skinned cut into thin slices

1 small onion, peeled, chopped

1 tbsp. salted shrimp paste

1 piece red hot chili, chopped, optional

salt

cooking oil

Cooking procedure:



Heat oil in a wok then stir in the garlic and ginger and stir fry for a minute. Then add in the onion and chili, stir cook for a minute. Now add in half of the coconut cream, about 3/4 cup of water and the salted shrimp paste, bring to a boil a simmer for 5 to 8 minutes stirring occasionally to prevent the coconut cream from curdling. Now add in the spinach and continue to cook for 3 to 5 minutes. Add in the canned smoked tuna and continue to cook for another 3 to 5 minutes or until most of the liquid has evaporated, season with salt to taste. Serve with a lot of rice.

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Pork Sisig, Mama Sita’s Mix

Pork Sisig, Mama Sita’s Mix. Making sisig should be dead easy just mix all the ingredients and quickly toss in a wok or served in a hot plate. The hard part is preparing the meat ingredients which requires two stages of cooking not including the actual making of the sisig. First the meat, usually pork face and ears for pork sisig are boiled, then drained dry, the second stage is usually grilling or roasting the boiled pig face and ears, at this point you may be already considering why not just buy a sisig dish in a restaurant to save time and effort. Hold on the hardest part is yet to come, chopping the grilled meat this involves a lot of labor and especially if you are aiming for a nice uniformed diced meat.

Would Mama Sita’s sisig mix make cooking sisig easier? Not really, the mix is just a concoction of sisig spices and seasoning. You still need to pre-cook and chop your usual ingredients and cook or prepare the sisig as pet the instructions or as per your own method of making sisig.

Here is how I made my Pork Sisig using the Mama Sita’s sisig mix.





Ingredients:



1/2 pig face, cut into large grilling pieces

2 pig ears

1/4 kilo pork liver

1 pack Mama Sita’s sisig mix

2 large size onion, chopped

2-3 pcs. green sili, chopped

1-2 pcs. hot chili, optional

1/2 cup vinegar

2 tbsp. soy sauce

1 tbsp. liquid seasoning

1 tbsp. peppercorn

3 pcs. bay leaf

kalamansi

salt and pepper

Cooking procedure:



In a pot boil the pig face and pig ears, peppercorn, bay leaf and about 1 tbsp. of salt for 20 to 30 minutes or until tender. On the last 3 to 5 minutes of boiling add in the pork liver. Remove from the pot and drain until dry or wipe with paper towels. Grill the pig face, ears and liver until brown and crispy then dice into small cubes. In a big wok stir fry diced face part and liver without oil for 5 to 10 minutes at high heat then add the Mama Sita’s sisig mix dissolved in about 1 cup of water, vinegar, soy sauce, liquid seasoning and salt/pepper to taste. Stir cook for 5 to 10 minutes. Add in the onions and green sili, stir cook for another 2 to 3 minutes. Serve with kalamansi or serve on a sizzling plate with kalamansi and topped with egg, and hot sauce.





See other related sisig recipe:



Tuna Sisig

Sisig with Mayonnaise

Dinakdakan

Crispy Sisig

Fish Sisig

Chicken Sisig

Pork Sisig

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Cheesy Buko Fruit Salad

Cheesy Buko Fruit Salad. This is my cheesy version of the classic Pinoy Sweet Buko and Fruit Salad. The truth is there is no hard rules on types and quantity of ingredients. Pinoy Fruit Salad main ingredients are assortment of canned fruits usually fruit cocktails, and there are countless canned fruits out there that can be used. Sometimes fresh fruits are also added if available, usually fresh buko or apples and oranges. For added nuttiness kaong and nata de coco are also added. For sweetener, condensed milk is used instead of sugar.

To make the sweet desert creamy an all-purpose cream would do the job. And last to make it cheesy, cheese is added, most Pinoy just use the affordable and readily available cheddar cheese. As I have mentioned earlier there is no hard rules on the ingredients quantity if the mixture lack sweetness just add more condensed milk.

Here is the recipe of my version of Cheesy Buko Fruit Salad.





Ingredients:



2 cups buko meat strips

2 cups fruit cocktail, drained

1 cup sweetened kaong, drained

1 cup red sweetened nata de coco, rinsed, drained

1 cup sweet corn, drained

1/2 block cheddar cheese, cubed

1/2 block cheddar cheese, finely grated

1 cup thick all purpose cream

1 cup condensed milk





Method:



Combine and mix thoroughly all the ingredients in a big bowl. Chill in a refrigerator until ready to serve.





See other sweet dessert recipe:



Buko Melon Salad

Buko Salad

Buko Fruit Salad

Buko Pandan Salad

Fresh Fruit Salad

Almond Jelly, Lychee and Pineapple Salad

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