Adobong Pusit

Number of servings: 6
Serving size: 1 small-sized bowl (about 350 g)

Table 1. Equipment and utensils needed

Equipment/utensil: Quantity Specification
Saucepot with cover 1 set
Ladle 1 pc
Measuring cups 1 set
Measuring spoons 1 set
Utility bowl 6 pcs
Utility plate 6 pcs
Kitchen knife 2 pcs 1 for meat.sea foods; 1 for vegetables
Chopping board 2 pcs 1 for meat/sea foods; 1 for vegetables

Table 2. Measurements and functionality of ingredients and underlying principles of procedures

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 Ingredients Measurements
FOOD HOUSEHOLD PROCEDURE PRINCIPLES
FUNCTIONS WEIGHT/VOLUME
MATERIALS MEASURE

Large pusit Protein source; Fat source; About 3 cups kg 1. Remove pens from squid. The pens and the teeth of the
Nutrient source; Pull out tooth form each squid were removed in order to
Moisture source squid head. Detach ink bags not interfere with the overall
from squids. Set aside. flavor of the dish. The ink bags,
Cooking oil Heat medium; Viscosity 1/8 cup About 30 mL on the other hand, were
enhancer removed in order to be used
later since cooking it now might
alter the flavor it will contribute to
Garlic, minced Aroma enhancer; Flavor 1/8 cup About 30 g
the dish. Also, since it will add to
enhancer the viscosity of the dish later as
well as an emulsifier, it is added
Onion, sliced Aroma enhancer; Flavor medium-sized About 10 g at the latter part of the cooking in
enhancer order to not interfere with the
cooking of the ingredients prior
Ginger, sliced Aroma enhancer; Flavor 1 tbsp About 15 g to its addition.
enhancer
2. Heat cooking oil in Preheating of the cooking oil was
About 10 g saucepan. Add ginger and done in order to reach the
Long green Flavor enhancer 2 pcs
cook until fragrant. Add garlic desired temperature for the
pepper
and cook until golden brown. cooking of the garlic and other
ingredients. Also, it helps avoid
Soy sauce Flavor enhancer; 1/8 cup About 30 mL Set aside half of garlic and
the unnecessary absorption of oil
Preservative ginger. Add onions and cook
in these ingredients if slowly
until translucent. heated. The ginger, garlic and
Vinegar Flavor enhancer; 1/8 cup About 30 mL onion were heated in order to
Preservative release in them the volatiles and
flavorants. They were cooked
Bay leaf Flavor enhancer 1 pc until fragrant, golden brown and
About 2.5 g translucent, respectively, since
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 these observations in the
Peppercorn Flavor enhancer tsp About 2.5 g ingredients are signals that they
were already cooked until their
Salt Preservative tsp About 1.25 g desired qualities.

3. Add squid and stir. Add

Stirring was done to ensure right
vinegar, soy sauce, salt and distribution of the flavors as well
peppercorn. Cover and allow as to promote the balance
to boil. distribution of heat to the squid
and other ingredients. Boiling the
mixture was done to kill the
bacteria, especially the
pathogenic microorganisms,
inherent in the ingredients,
particularly the squid. Also,
covering and boiling the mixture
hasten the release of the
flavorants/proteins in the squid
and other ingredients.
4. Crush ink bags in a bowl and
The ink bags were added to
add to the squid. Simmer enhance the viscosity of the
until squid is tender. sauce and may also act as the
emulsifier of the dish. Simmering
of the squid tenderizes the sea
food since it promotes the
release of its proteins as well as
the moisture in the squid which
is its main macro component.
5. Add long green peppers and
The green long peppers were
cook for 2 minutes.
only added at the latter part of
cooking in order to avoid too
much release of its spicy
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6. Pour squid into a deep dish.
Sprinkle toasted ginger and The toasted ginger and garlic act
garlic over the squid.
7. Serve hot.
flavorants which is not much
desired in this dish.
as garnishes. They were also
added last in order to further
enhance the aroma and flavor.
The dish was to be served hot in
order to promote the continuous
release of aroma and flavorants
in the dish.

References:

Bennion M., and Scheule, B. (2010). Introductory Foods. 13th ed. Upper Saddle River, New Jersey: Pearson Education

Fojas-Luna, M.V. (2005).Guzmans Introduction to Food Preparation (6thed). Manila: Merriam and Webster.

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