I already know how to cook "inky" Adobong Pusit!
The secret is high heat all the way!
I cooked 2 batches today. The first one turned so watery and pale because I used low heat.
But the second one was perfect!
1 K. Pusit, cleaned and drained for an hour.
1 head garlic, crushed coarsely
2 T. Ginger, chopped
1/3 C. Cooking oil
1/3 C. White vinegar
1 t. Rock salt
1 t. whole peppercorn
1 T. Patis
1 T. Sugar
1 pc. Green Sili
Heat oil in a big wok or frying pan.
Sauté the garlic and ginger. When it is fragrant already, add the pusit.
Continue sautéing for 5 minutes until it changes color from gray to white.
Add the salt, vinegar and peppercorn. Let it boil for 2 minutes and do not stir.
After 2 minutes, sauté again and cook until the sauce is thick.
Season with sugar and Patis accordinging to taste.
Add the green sili and cook for a minute more.