Squid adobo (adobong pusit)

Ingredients

• 1 kilo squids (best to use small to med sized squids)
• 1/4 cup vinegar
• 1/4 cup soy sauce
• 6 cloves garlic, minced
• 2 pcs laurel leaves
• 1 small piece of ginger, sliced
• 1 tsp sugar
• salt and ground pepper, to taste
• 1 tbsp oil
• green finger chilis, chopped (optional)

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Preparation

• Wash and clean squids. Cut into rings if preferred. Drain well.
  In a pan, saute ginger, then onions and garlic.
  Add squids. Pour in the vinegar and soysauce.
  Season with salt and ground pepper.Add bay leaves and sugar. Add chilis (optional).
  Cook uncovered for about 5 to 8 minutes.
  Serve with rice.