Sukang Pinakurat is a famous vinegar from Iligan City. It has a distinct taste because it is made up of fermented coconut nectar and spices grown in the farmlands of Iligan. The unique taste of this vinegar gave me the idea of cooking squid in different variation giving it's fullness in flavor and savory taste. My version of Adobong Pusit using sukang pinakurat is simple and easy to cook. It only takes 20 minutes to cook this dish. Check out the ingredients.
INGREDIENTS:
500 grams Squid, cleaned
3 tablespoons of sukang pinakurat ( you may adjust the acidity by adding according to your preference)
6 cloves of garlic, minced
1 medium size radish or labanos
green chilies
salt and pepper to taste
1/2 cup of water
PROCEDURE:
- Mix the squid with the rest of the ingredients in a pan exluding the green chilies.
- Let it simmer until the liquid becomes thick.
- Once cooked....serve and enjoy!
Yield: 3-4 servings
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