Seafood recipes
Adobong Pusit

1 1/8 lb small fresh squids
1/2 cup native vinegar
10 each cloves garlic
1 single salt and pepper to taste
1 each medium-sized onion, sliced
2 each medium-sized tomatoes, chopp
1 single salt and pepper for seasonin
1 teaspoon vet-sin (monosodium glutamat

Wash the squids very well. Remove the long thin membrane in the head and slit the eyes to bring out the ink. Place the squids in a saucepan with vinegar, 6 cloves garlic crushed, salt and pepper.

Cover and cook slowly until the squids are tender. Cut cooked squids into 1/2 inch slices crosswise. Crush remaining garlic and saute in a little lard in another pan.

Add the onion and tomatoes and cook until tomatoes are very soft. Add the squids and the liquid in which they were boiled. Simmer for 7 minutes. Season with salt, pepper and vet-sin.

Yield: 2 servings

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