Ingredients with Measurements:
- 1 pound fresh squid (pusit), cleaned and sliced into rings
- 1/2 cup soy sauce
- 1/2 cup vinegar
- 1/4 cup brown sugar
- 1 head garlic, minced
- 1 onion, sliced
- 1 teaspoon black pepper
- 1/4 cup cooking oil
- 1/4 cup water
- Bamboo skewers, soaked in water for at least 30 minutes
Special equipment needed:
- Grill or grill pan
- Mixing bowl
- Wooden spoon
Step-by-step instructions:
1. In a mixing bowl, combine soy sauce, vinegar, brown sugar, garlic, onion, and black pepper. Mix well.
2. Add the sliced squid to the marinade and mix well. Let it marinate for at least 30 minutes.
3. Preheat the grill or grill pan over medium-high heat.
4. Thread the squid onto the bamboo skewers.
5. Brush the grill or grill pan with cooking oil.
6. Grill the squid skewers for 2-3 minutes on each side or until cooked through.
7. In a saucepan, heat the remaining marinade with 1/4 cup of water. Let it simmer for 5 minutes.
8. Serve the grilled squid skewers with the adobo sauce on the side.
Time:
Preparation time: 40 minutes
Cooking time: 6-8 minutes
Temperature:
Grill or grill pan: medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 200
Fat: 10g
Carbohydrates: 10g
Protein: 20g
Substitutions for ingredients:
- White sugar can be used instead of brown sugar.
- Red or white wine vinegar can be used instead of regular vinegar.
- Canola oil can be used instead of cooking oil.
Variations:
- Add sliced bell peppers and onions to the skewers for added flavor and color.
- Use calamari instead of squid.
- Add chili flakes for a spicy kick.
Tips and tricks:
- Do not overcook the squid as it can become tough and rubbery.
- Soak the bamboo skewers in water to prevent them from burning on the grill.
- Reserve some of the marinade to use as a dipping sauce.
Storage instructions:
Leftover grilled squid can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftover grilled squid in the microwave or oven until heated through.
Presentation ideas:
Serve the grilled squid skewers on a platter with the adobo sauce on the side. Garnish with chopped parsley or cilantro.
Garnishes:
Chopped parsley or cilantro
Pairings:
- Steamed rice
- Grilled vegetables
- Salad
Suggested side dishes:
- Grilled corn on the cob
- Garlic bread
- Roasted potatoes
Troubleshooting advice:
- If the squid is tough, it may have been overcooked. Reduce the cooking time on the grill.
- If the adobo sauce is too salty, add more water to dilute it.
Food safety advice:
- Make sure to clean the squid thoroughly before cooking.
- Use a food thermometer to ensure the squid is cooked to a safe temperature of 145°F.
Food history:
Adobo is a popular Filipino dish that is typically made with meat or seafood marinated in soy sauce and vinegar. It is considered the national dish of the Philippines.
Flavor profiles:
Savory, tangy, and slightly sweet
Serving suggestions:
Serve the grilled squid skewers with steamed rice and a side of grilled vegetables for a complete meal.
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Region: Philippine