Happy Friday Hivers!
Squid adobo is truly one of my family's favorite dishes. I’m grateful that I’m not allergic to it, especially since I’m allergic to most kinds of seafood like crabs, shrimps, and others. Squid doesn’t cause any allergic reaction for me, and for that, I give thanks to God.
Yesterday, my mom bought some squid, and we prepared squid adobo for dinner. While she was cleaning the squid, I sliced the ginger, onion, and garlic to help with the cooking.
Whenever it comes to dishes like this, I can’t really promise that I’ll be the one cooking. My mom is always there to guide me through it.
First, the aromatic ingredients were sautéed. Then the squid was added. After cooking the squid for a short while, it was left to simmer for a few minutes before adding soy sauce, vinegar, and seasoning.
My mom was the one who seasoned the dish because she’s really good at cooking. If I were the one to season it, it probably wouldn’t taste as good. I remember one time when I volunteered to cook. My younger sibling, who is actually a good cook, didn’t agree and wanted to do it instead. I insisted on cooking, but he told me he would just do it because my cooking doesn’t taste good.
So this is the result when you cook squid adobo. The squid releases its ink, which gives the dish its dark color. In our family, we actually prefer squid adobo with the squid ink included because it makes the dish more flavorful. I’m not sure if you have already tried this kind of dish or if you share the same taste as ours, but for us, it is really delicious.
Thank you for reading and see you on my next blog. Cheers!
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Namaste! I am fond of reading books, watching korean, american and filipino series/movies and I am also fond of gardening. I love listening to different life stories and I am always captivated with the beauty of nature so travel is my escape when life turns into blue. But hey, how could I forget my photography hobby? It is one of the best, so follow me as I will be featuring my experiences of the stuff that I am passionate with.
