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How to make Adobong Baby Squid sa Gata
Published January 1, 1970 8:00 AM PHT
Updated February 26, 2020 11:18 AM PHT
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Continue your Mother's Day feast with a delicious Adobong Baby Squid sa Gata dish.
Procedure:
1. Dredge squid on flour. Deep-fry in oil until crisp. Drain and set aside.
2. In a saucepan, sauté oil, garlic and squid ink. Add small amount of water, soy sauce, and vinegar. Let it simmer until vinegar cooks.
3. Add sugar, chili fingers, and coconut cream. Simmer for another minute.
4. Put squid on plate and pour adobo-coconut sauce on top.
5. Garnish with toasted garlic, spring onions, and cilantro.
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