Adobong Pusit sa Gata (Squid Adobo in Coconut Milk)

Ingredients

Main:

• 2 lbs fresh squid (cleaned, with tentacles intact)

• 2 tbsp oil

• 1 medium onion, sliced thin

• 6 cloves garlic, minced

• 1 thumb-sized ginger, sliced thin

• 3 pcs bay leaves

• 1 tsp crushed black peppercorns

• ½ cup soy sauce

• ½ cup vinegar (cane vinegar preferred)

• 1 tsp brown sugar

• 1 cup coconut milk (thick, “kakang gata” if possible)

• 2 long green chili peppers (siling haba)

• Salt to taste

Optional Garnish:

• Toasted garlic bits

• Fresh cilantro or chili flakes

Instructions 

1. Preheat and Sauté

   • Set your Nutri-Stahl 6 QT on medium heat.

   • Add oil, then sauté onion, garlic, and ginger until fragrant and lightly golden.

2. Add Squid and Aromatics

   • Toss in the cleaned squid, bay leaves, and crushed peppercorns.

   • Sauté briefly (1–2 minutes) until squid just begins to turn opaque. Don’t overcook.

3. Simmer in Adobo Base

   • Pour in soy sauce and vinegar, but do not stir. Let it simmer uncovered for 2 minutes to mellow out the vinegar’s sharpness.

   • Then stir and cover with the Nutri-Stahl lid.

   • Reduce heat to low and cook for 10 minutes.

4. Add Coconut Milk

   • Pour in the coconut milk and add the green chilies.

   • Let simmer uncovered for 5–7 minutes until the sauce thickens and turns creamy.

   • Stir occasionally using a silicone or wooden utensil to preserve the Nutri-Stahl finish.

5. Final Touch

   • Taste and adjust seasoning with salt or a bit more brown sugar for balance.

   • Once the sauce is rich and glossy, turn off the heat. The 6 QT’s even thermal retention will keep it hot without further cooking.