Adobong Pusit

Ingredients

• 1 1/8 pound squid, small, fresh
• 1/2 cup vinegar, native
• 10 cloves garlic, minced
• 1 salt, to taste
• 1 pepper, to taste
• 1 medium onion, sliced
• 2 medium tomatoes, chopped
• 1 teaspoon monosodium glutamate, vet-sin, optional

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.