Squid In Vinegar Sauce Recipes

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GINISANG PUSIT



Ginisang Pusit image

Squid with tomatoes is a hearty and flavorful seafood dish you'll love with steamed rice. So easy to make and budget-friendly, too!

Provided by Lalaine Manalo

Categories     Main Entree

Time 30m

Number Of Ingredients 10

2 pounds squid
1/2 cup vinegar
4 cloves garlic, peeled and minced
1/2 teaspoon peppercorns, cracked
1 bay leaf
2 tablespoons canola oil
1 onion, peeled and thinly sliced
2 large Roma tomatoes, chopped
1 tablespoon fish sauce
salt and pepper to taste

Steps:

  • Hold the tail tube portion of the squid and with fingers and pull the cuttlebone (the thin, clear cartilage inside the tube) from inside the body, leaving the ink sack intact.Wash squid thoroughly and drain well.
  • In a pot over medium heat, combine squid, vinegar, 2 cloves of the garlic, peppercorns, and bay leaf. Bring to a boil for about 3 to 5 minutes or just until squid changes color.
  • Remove from heat and drain, reserving about 1 cup of the liquid.
  • In a pan over medium heat, heat 1 tablespoon of the oil. Add onions and the remaining 2 cloves garlic and cook until softened.
  • Add tomatoes and cook, mashing with the back of a spoon, until softened.
  • Add fish sauce and cook for about 1 to 2 minutes.
  • Add squid and cook, stirring regularly, for about 1 minute.
  • Add reserved liquid and continue to cook until squid is cooked through and sauce is reduced.
  • Add the remaining tablespoon of oil and toss. Season with salt and pepper to taste. Serve hot.

Nutrition Facts : Calories 300 kcal, Carbohydrate 12 g, Protein 36 g, Fat 10 g, SaturatedFat 1 g, Cholesterol 528 mg, Sodium 457 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

ADOBONG PUSIT (SQUID ADOBO)



Adobong Pusit (Squid Adobo) image

This Filipino squid recipe tastes best if you use fresh, smaller squid. Squid is simmered with onion, garlic, tomato, vinegar, and soy sauce for a tasty meal.

Provided by lola

Categories     World Cuisine Recipes     Asian     Filipino

Time 50m

Yield 5

Number Of Ingredients 9

2 ¼ pounds squid, cleaned
½ cup white vinegar
½ cup water
salt and ground black pepper to taste
2 tablespoons olive oil
1 small onion, minced
2 cloves garlic, minced
1 tomato, chopped
1 tablespoon soy sauce

Steps:

  • Combine the squid, vinegar, and water in a small pot over medium heat; season with salt and pepper. Cook for 10 minutes.
  • Meanwhile, heat the olive oil in a saucepan over medium heat; cook and stir the onion and garlic in the hot oil until softened, 5 to 7 minutes. Stir the tomato and soy sauce into the mixture. Pour the squid mixture into the saucepan and bring to a simmer; cook together another 20 minutes.

Nutrition Facts : Calories 198.1 calories, Carbohydrate 3.1 g, Fat 7.4 g, Fiber 0.6 g, Protein 28.4 g, SaturatedFat 0.8 g, Sodium 214.5 mg, Sugar 1.4 g

SQUID VICIOUS



Squid Vicious image

Provided by Alton Brown

Categories     main-dish

Time 30m

Yield 2 entree servings

Number Of Ingredients 13

1/2 pound squid tentacles and tubes
1 tablespoon soy sauce
2 teaspoons cornstarch
1/2 cup miso broth (1/2 cup water mixed with 1 tablespoon miso paste)
1 teaspoon balsamic vinegar
2 teaspoons sesame oil
1/2 teaspoon thinly sliced garlic
1/4 teaspoon minced ginger
2 dried arbol chiles
1/3 cup medium dice sweet onion
1/4 cup torn-into-strips oyster mushrooms
1/3 cup medium dice red bell pepper
Freshly ground white pepper

Steps:

  • On a clean cutting board, remove the tentacles from the bodies of the squid and reserve. Make sure the tubes are cleaned out and split them open lengthwise so they look like a flat triangle. Using a matte knife, lightly score the squid in a crosshatch pattern. Cut each tube into four pieces of roughly equal size.
  • In a bowl, combine 1 tablespoon of soy sauce with 1 teaspoon of cornstarch and toss the squid in it to coat. Marinate while preparing for the rest of the dish. Combine the miso broth and balsamic vinegar with the remaining cornstarch.
  • In a hot pan or wok, add the sesame oil and swirl to coat the pan. Add the squid and cook for 30 to 40 seconds. It will curl up naturally and brown. Working quickly, add the garlic, ginger, and chiles. Allow them to fry for 10 to 15 seconds stirring constantly (they can burn fast). Add the onion, mushrooms, and bell pepper and saute for another minute. Pour in the stock mixture and simmer until the sauce begins to thicken. Season with white pepper and additional soy sauce, if necessary. Serve over rice.

SQUID IN VINEGAR SAUCE



Squid in Vinegar Sauce image

New York Filipinos are sentimental about _adobo_ - meat or fish with lots of garlic, soy sauce, and vinegar. We used cider vinegar to good effect, but authentic Filipino cuisine calls for coconut, palm, or sugarcane vinegar. Active time: 25 min Start to finish: 40 min

Yield Makes 4 main-course servings

Number Of Ingredients 10

1 lb medium squid, cleaned
1/3 cup coconut vinegar, palm vinegar, sugarcane vinegar, or cider vinegar
1/4 cup thinly sliced garlic (8 cloves)
1/4 cup soy sauce
1/2 cup water
1/2 teaspoon black pepper
2 tablespoons vegetable oil
1 medium onion, halved lengthwise, then thinly sliced lengthwise
1 (14- to 15-oz) can diced tomatoes
Accompaniment: steamed white rice

Steps:

  • Rinse squid under cold running water and pat dry with paper towels. Cut squid bodies into 1-inch-wide rings and leave tentacles whole.
  • Bring vinegar, garlic, soy sauce, water, and pepper to a boil in a 2-quart heavy saucepan, then add squid (liquid will not cover squid) and cook over moderately high heat, stirring constantly, until opaque, 1 to 2 minutes. Remove from heat and immediately drain squid in a colander set over a bowl, reserving liquid.
  • Heat oil in a 12-inch heavy skillet over high heat until hot but not smoking, then sauté onion, stirring, until lightly browned, about 3 minutes. Add tomatoes (including juice) and boil, stirring occasionally, until most of liquid is evaporated, about 3 minutes. Add squid cooking liquid and boil, stirring occasionally, until reduced by half, about 8 minutes. Stir in squid and simmer until cooked through, about 2 minutes.

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