Ingredients with Measurements:
- 1 lb squid, cleaned and sliced into rings
- 1 medium-sized eggplant, sliced into cubes
- 1/2 cup soy sauce
- 1/2 cup vinegar
- 1/2 cup water
- 1/4 cup brown sugar
- 1 head garlic, minced
- 1 onion, sliced
- 2 bay leaves
- 1 tsp whole peppercorns
- 3 tbsp cooking oil
- Salt and pepper to taste
Special equipment needed:
- Large wok or pan
Step-by-step instructions:
1. In a large wok or pan, heat the cooking oil over medium-high heat.
2. Add the garlic and onion and sauté until fragrant and translucent.
3. Add the sliced squid and stir-fry for 2-3 minutes until it turns opaque.
4. Pour in the soy sauce, vinegar, water, brown sugar, bay leaves, and whole peppercorns. Stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10-15 minutes until the squid is tender.
6. Add the sliced eggplant and continue to simmer for another 5-7 minutes until the eggplant is cooked through.
7. Season with salt and pepper to taste.
8. Serve hot with steamed rice.
- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
Temperature:
- Medium-high heat for sautéing
- Low heat for simmering
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 250
- Fat: 10g
- Carbohydrates: 20g
- Protein: 20g
Substitutions for ingredients:
- Squid can be substituted with other seafood like shrimp or fish.
- Eggplant can be substituted with other vegetables like green beans or bell peppers.
- Brown sugar can be substituted with white sugar or honey.
Variations:
- Add sliced tomatoes for a tangy twist.
- Use coconut vinegar instead of regular vinegar for a more tropical flavor.
- Add sliced green chili peppers for a spicy kick.
Tips and tricks:
- Make sure to clean the squid thoroughly before slicing.
- Do not overcook the squid as it can become tough and rubbery.
- Adjust the amount of soy sauce and vinegar to your desired taste.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a large platter with steamed rice on the side.
- Garnish with chopped scallions or cilantro.
Garnishes:
- Chopped scallions
- Chopped cilantro
Pairings:
- Steamed rice
- Garlic fried rice
- Stir-fried vegetables
Suggested side dishes:
- Lumpia (Filipino spring rolls)
- Pancit (Filipino noodles)
- Ensaladang talong (Grilled eggplant salad)
Troubleshooting advice:
- If the squid is tough, it may have been overcooked. Try reducing the cooking time next time.
Food safety advice:
- Make sure to clean the squid thoroughly before cooking.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
- Adobo is a popular Filipino dish that is typically made with meat or seafood marinated in vinegar, soy sauce, and garlic.
Flavor profiles:
- Salty, savory, and slightly sweet.
Serving suggestions:
- Serve hot with steamed rice and your favorite side dishes.
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Region: Philippine