Adobo nga Lukos (squid adobo) is a flavorful and tasty dish using the Filipino adobe method. In the Philippines, you can adobe almost everything and squid is one of the most popular adobo dish especially in Iloilo.
This meal brings in a wonderful combination of flavors coming from garlic, onions, vinegar and salt. Any kind of squid is acceptable in this way of cooking but for a more flavorful dish, it is recommended to use the small to medium-sized ones.
Browsing recipes online makes me realize that the way we do it at home is a little simpler. From the ingredients we used up to the steps we have.
For the ingredients, you can decide with how much you want to add. The measurements may be a guide but it is still us who will pick how our dish would taste.
1 kilogram of Lukos (Squid) – cleaned
¼ cup of Langgaw (Vinegar) – depends on how much sourness you want
¼ cup of Mantika (Cooking Oil) – depends on how oily you want it to
1 medium-sized of Bombay (Onion) – chopped
5 cloves of Ahos (Garlic) – minced
2 pieces of Katumbal (Chili) – you can crush if you want a little spice; if the purpose is only to get rid of the smell, you can have it whole
Asin (Salt) – to taste
1 cup of Water
As mentioned, in our home, we follow the simplest steps. Please clean the squid ahead.
- In a shallow pan, heat the oil. Saute the garlic and onions.
- Add the squid.
- Add the vinegar and water.
- Simmer for 5 to 7 minutes. Do not overcook or the squid will have a gummy (rubbery) texture.
- Add the katumbal (chili) and let it simmer for another 2 to 3 minutes.
We like our squid adobe a little dry or even until the remaining sauce is just the oil. If you want it to be a little saucy, you can add more water.