This adobo variant uses squid as its main protein. Make sure not to overcook the squid and let it simmer just until the squid is cooked through.
1 1/2 tablespoons cooking oil
2 cloves garlic, chopped
1/2 white onion, sliced
1/2 kilogram fresh squid, sliced with squid ink set aside
1/3 cup water
1 tablespoon soy sauce
2 tablespoons vinegar
salt and pepper, to taste
1 Sautè garlic and onions in a wok with cooking oil.
2 Add the sliced squid along with the squid ink and water. Boil until the squid is cooked through.
3 Add the soy sauce and vinegar. Season with salt and pepper.
4 Let it simmer for 30 minutes or until the sauce is thick.
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