How to cook adobong pusit

                                                   "Adobong Pusit"

 

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.

How to cook bulalo

                                                  "Bulalong Pinoy"

 

Beef Bulalo Ingredients:

• 2 kg beef bone marrow, have your butcher chop it into small pieces
• 1 kg boneless beef shank or stewing beef
• 1 onion, peeled and sliced
• 3 liters water
• 2-3 medium potatoes, peeled and quartered
• 2-3 saba (plantain) bananas, each cut into two pieces
• 1 whole medium cabbage, quartered
• 3-4 tablespoons fish sauce (patis)
• Salt and pepper to taste

Beef Bulalo Cooking Instructions:

• Blanch bone marrow and boneless beef shank or stewing beef in hot boiling water for a while and rinse in cold running tap water to remove scum and blood.
• Place bone marrow and onion in a stockpot, pour in the 3 liters of water and bring to the boil.
• Lower heat and simmer for about 40 minutes.
• Add the boneless beef shank or stewing beef and return to the boil.
• When it boils, lower heat and simmer until beef is tender, about 1 to 1½ hours.
• Add the potatoes and bananas.
• Simmer until potatoes and bananas are tender, about 10 to 15 minutes.
• Add the cabbage and stir in fish sauce, salt and pepper to taste.
• Cook until cabbage is tender-crisp, about 2 minutes.
• Serve with rice.