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Adobong Pusit (Squid with Garlic and Tomato)
1/2 kg Small fresh squids
1/2 c Native vinegar
10 Cloves garlic
Salt and pepper to taste
1 md Onion, sliced
2 md Tomatoes, chopped
Extra salt and pepper for seasoning
1 ts Vet-sin (monosodium glutamate)
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.