Food Recipes, Adobong Pusit

Adobong Pusit

INGREDIENTS:

1 1/2 lbs squid

1 tbsp sugar

1 tbsp fish sauce

1 tbsp lemon or calamansi juice

2 siling labuyo or chili pepper (optional)

1 tbsp cooking oil 

HOW TO COOK ADOBONG PUSIT:

Pull out head, tentacles, innards, and transparent ribs from body of squid, making sure not to burst the black tint. Cut off tentacles just above the eyes.  Discard innards and transparent ribs.  Wash and drain squid bodies and tentacles well.  

Transfer the cleaned squid into a wok or pan. 

Add fish sauce, lemon or calamansi juice, sugar and chili pepper. Let stand for 15-30 minutes. 

Cook the marinated squid in high heat while constantly stirring until the liquid almost dried out. 

Add the cooking oil. Cook for 5 minutes.

Remove from heat and transfer to a serving bowl.

Serve hot with rice. Enjoy!

Food Recipes, Polvoron

Polvoron Recipe

INGREDIENTS:

1 1/2 cups powdered milk ( Anchor or Nido)

2 cups all purpose flour (toasted)

1 cup sugar

3/4 cup melted butter

HOW TO PREPARE POLVORON:

Toast the flour until brown in color. Remove from heat. Let it cool.

Melt the butter. Set aside.

Combine powdered milk, sugar and toasted flour.

Add the melted butter and mix until well combined. Make sure you break the lumps while stirring the mixture.

Divide polvoron mixture if you want to add other flavors (2 tbsp of each like peanuts, cashew, etc.).

Press the mould in the Polvoron mixture till you have filled up the cavity, it’s okay that it is overflowing a bit.

On a plate, press the mould to make the mixture more compacted.

Push the ejector handle to release the moulded Polvoron, if it is still sticking to the flat metal plate, gently hold the sides of the Polvoron with your thumb and forefinger and move it a little bit, it will release itself.

Use a cellophane wrapper to wrap the molded Polvoron.

Serve, share and Enjoy!