Adobo Pusit Recipe - Filipino Tagalog Pinoy Adobong

Adobo Pusit Recipe - Filipino Tagalog Pinoy - ADOBONG PUSIT
Fresh Squid,Bayleaves,Tomato,Onions,Long Chilli,Brown Sugar,Soya Sauce,Vinegar,Oyster Sauce,Garlic,ground Black pepper.Water and cooking Oil.
METHOD…
01.In a Medium frying pan Heat some Cooking Oil
02.Add the Garlic and wait until Become Golden Brown
03.Then Add the Onions
04.Add the Tomatoes
05.Cook it for few minutes until the tomatoes and onions is Cooked.
06. Add the Fresh Squid
07. it is up to you if you want to sliced or cut into small pieces your squid
08.Stir for few seconds.
09.Add the oyster Sauce
10.Add the Bayleaves
11.Add the Long Green chilli
12.Add the Soya Sauce
13.Add the Ground Black pepper
14.Add the Brown Sugar
15.Add the Cane Vinegar
16 Add some water
17.Let it Cooked for about 8 to 10 minutes
Once again we are back with Chef Jun. Juns recipes are in Tagalog the official language of the Philippines. Please check below here for a list of the ingredients for this recipe in English. There is also a list guide of names and terms to help you with your Pinoy Filipino cooking.
Maligayang pagdating sa lahat, mangyaring mag-subscribe sa channel at bigyan kami ng isang kaunting tapang. Tinatanggap namin ang lahat ng iyong mga komento. Kami ay mayroon ng daan-daang mga recipe pinoy sa aming channel. Gayundin tingnan ang website at ang facebook. Pag-ibig sa inyong lahat. Welcome all, please subscribe to the channel and give us a thumbs up. We welcome all your comments. We already have hundreds of pinoy recipes on our channel. Also look at the website and the facebook.
Also take a look at our channel for other great cooking genres.
And look at the websites for in detail recipes, gallery and cooking tips.
Adobo/Inadobo − cooked in vinegar, oil, garlic and soy sauce.
Babad/Binabad/Ibinabad − to marinate.
Banli/Binanlian/Pabanli − blanched.
Bagoong/Binagoongan/ – sa Bagoong" − cooked with fermented fish paste bagoong.
Binalot – literally "wrapped." This generally refers to dishes wrapped in banana leaves, pandan leaves, or even aluminum foil. The wrapper is generally inedible .
Buro/Binuro − fermented.
Daing/Dinaing/Padaing − marinated with garlic, vinegar, and black peppers. Sometimes dried and usually fried before eating.
Guinataan/sa Gata − cooked with coconut milk.
Guisa/Guisado/Ginisa or "Gisado" − sautéed with garlic, onions and/or tomatoes.
Halabos/Hinalabos – mostly for shellfish. Steamed in their own juices and sometimes carbonated soda.
Hilaw/Sariwa – unripe (for fruits and vegetables), raw (for meats). Also used for uncooked food in general (as in lumpiang sariwa).
Hinurno – baked in an oven or roasted.
Ihaw/Inihaw − grilled over coals.
Kinilaw or "Kilawin − fish or seafood marinated in vinegar or calamansi juice along with garlic, onions, ginger, tomato, peppers.
Laga/Nilaga/Palaga − boiled/braised.
Nilasing − cooked with an alcoholic beverage like wine or beer.
Lechon/Litson/Nilechon − roasted on a spit.
Lumpia – wrapped with an edible wrapper.
Minatamis − sweetened.
Pinakbet − to cook with vegetables usually with sitaw (yardlong beans), calabaza, talong (eggplant), and ampalaya (bitter melon) among others and bagoong.
Paksiw/Pinaksiw − cooked in vinegar.
Pangat/Pinangat − boiled in salted water with fruit such as tomatoes or ripe mangoes.
Palaman/Pinalaman − "filled" as in siopao, though "palaman" also refers to the filling in a sandwich.
Pinakuluan – boiled.
Prito/Pinirito − fried or deep fried. From the Spanish frito.
Relleno/Relyeno – stuffed.
Tapa/Tinapa – dried and smoked. Tapa refers to meat treated in this manner, mostly marinated and then dried and fried afterwards. Tinapa meanwhile is almost exclusively associated with smoked fish.
Sarza/Sarciado – cooked with a thick sauce.
Sinangag – garlic fried rice.
Sigang/Sinigang − boiled in a sour broth usually with a tamarind base. Other common souring agents include guava, raw mangoes, calamansi also known as calamondin.
Tosta/Tinosta/Tostado – toasted.
Torta/Tinorta/Patorta – to cook with eggs in the manner of an omelette.