INGREDIENTS

INSTRUCTIONS

Got down my single Filipino cook book and found this little gem.  My
grasp of Tagalog is non-existent but I'd guess that the name
translates as "Squid Adobo".  At any rate, it's squid stewed in
vinegar.  I assume that the reference to "native vinegar" refers to
nipa sap vinegar (sukang paombong). The bottle I have is a milky
looking vinegar that tastes pretty much like any vinegar so I imagine
that you have some latitude on what type you can use.
For those of you who have never tried it, Filipino food is an
intriguing cuisine that has elements of Southeast Asian, Chinese and
Mexican or Spanish influences.  It has everything from spring rolls
(lumpias) to rellenos dishes.
Wash the squids very well.  Remove the long thin membrane in the head
and slit the eyes to bring out the ink.  Place the squids in a
saucepan with vinegar, 6 cloves garlic crushed, salt and pepper.
Cover and cook slowly until the squids are tender.  Cut cooked squids
into 1/2 inch slices crosswise.
Crush remaining garlic and saute in a little lard in another pan. Add
the onion and tomatoes and cook until tomatoes are very soft.  Add
the squids and the liquid in which they were boiled.  Simmer for 7
minutes. Season with salt, pepper and vet-sin.
From "Favorite Filipino Recipes" by Pat Limjuco Dayrit.  Paul Hamlyn
Pty Limited.  Dee Why West, New South Wales.  1975.
Posted by Stephen Ceideburg; January 24 1991.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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