Notes:
1. The squid should be cleaned properly before cooking. Make
sure to remove the innards and beak along with the film on its
back.
2. Use a large yellow onion. Diced onion is ok, but minced is best
in my opinion.
3. Tomatoes are an optional ingredient for this recipe. It makes
this version of adobong pusit quite different. I have been using
this ingredient for as long as I can remember. You see, this is a
heirloom recipe and our family has been doing it this way for
generations.
Nutrition:
Serving: 4g | Calories: 101kcal | Carbohydrates: 5g | Protein:
3g | Fat: 7g | Sodium: 1625mg | Potassium: 101mg | Sugar: 2g
| Vitamin C: 2.4mg | Calcium: 12mg | Iron: 0.8mg
Chef Abbie Serbins,
Executive Chef
International House
Berkeley, California
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