Adobong Pusit RecipeDetails: https://panlasangpinoy.com/tastylicious-adobong-pusit-recipe/Ingredients3 lbs. small to medium sized squid cleaned and sliced2 medium ripe tomato diced1 medium red onion sliced into small pieces1 head garlic crushed1/2 cup soy sauce4 tablespoons white vinegar1 teaspoon granulated white sugar1 teaspoon squid ink tinta de calamar or cuttlefish ink, mixed with 3 tablespoons water (optional ingredient)3/4 cup water3 tablespoons cooking oilSalt and ground black pepper to tasteInstructionsHeat oil in a pot.Once the oil becomes hot, saute garlic until it turns light brown.Add onion and tomato. Saute until the onion gets softAdd the squid. Sauté for 2 to 3 minutesRemove the squid from the pan and place in a clean bowl.Set aside.Pour soy sauce and water into the pan. Let boil.Add vinegar. Let the liquid re-boil. Stir and cover the pan. Continue to cook in medium heat for 3 to 5 minutes.Add the sautéed squid back in the pan along with sugar, salt, and ground black pepper. Stir. Continue to cook for 2 minutes. Note: do not overcook the squid to retain its tender texture.Using a slotted spoon or a spider strainer, remove the squid from the cooking pot leaving the liquid behind. Arrange the squid in a bowl. Continue to cook the liquid until it reduces to half.Pour the thick liquid into the serving bowl with the squid. Toss.Serve with white rice. Share and enjoy!