Friday, January 18, 2008

Pinoy Recipe: Adobong pusit or squid


  • 1 Kilo squid
  • ½ cup water
  • 1 cup white vinegar
  • 1 teaspoon peppercorn
  • 1 pinch of salt
  • 1 head garlic (roughly chopped)
  • 1 medium onion (roughly chopped)
  • 3 pieces tomatoes (diced)
  • ½ tablespoon sugar (optional)
  • 3 tablespoons oil


Wash and clean squid well, making sure the black tint does not burst as it will give bitter taste. In a deep pan, bring the water to a boil along with the squid, vinegar, pepper and salt until squid is cooked. Take out the squid, set aside. Strain the sauce, set aside. In another pan, saute' garlic, onion and tomatoes. Add the squid and pour the rest of the sauce. Add sugar if desired and allow it to thicken or be a little dry in consistency. Serve hot.

Nutritional Information:

The proportion of protein in squid meat varies. The water content of squid normally is between 77-80 percent of the weight of the body, and the protein content between 17-20 percent. The meat of squid caught in summer contains more water and less crude protein than that caught in autumn. Squid meat contains the same kinds of proteins found in fish meat and is equal in nutritional value. Squid is a nutritionally perfect source of protein, which means that it contains all eight essential amino acids in nearly proportioned quantities.

The distinctive sweet taste of squid meat is attributable to the abundant extractive nitrogen present in squid protein. The fat content of the meat varies from one to five percent, being particularly high in cholesterol. But since the quantity of fat is so low, the amount of cholesterol present does not constitute a health hazard, even to those who are on restricted diets. The components of squid meat provide about 85 calories of energy per 100 grams of raw meat.

Squid meat has a higher content of zinc, manganese, and copper than many seafoods, but the muscle tissue has a texture similar to many other seafoods.



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