Thursday, May 21, 2015

Adobong Pusit

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!

Adobong Pusit

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.


No comments:

Post a Comment