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Surprise your loved ones with a different take on the usual inadobong pusit. The secret? Sampalok!
1. Combine squid, MAGGI MAGIC Sinigang, MAGGI® SOY COOKING & SEASONING SAUCE , water, brown sugar, pepper and bay leaf in a pot. Bring to a simmer and cook for 1 minute. Strain squid and set aside. Simmer cooking liquid until reduced by half.
2. Combine oil and garlic in a pan and sauté until golden brown. Add onion, tomato and green chili and sauté for 1 minute. Add squid and sauté for another minute.
3. Pour reduced cooking liquid and bring to simmer. Transfer into a serving plate and serve.
Fat : 6g
To prevent the squid from becoming tough and leathery, do not overcook it. Squid is already cooked as soon as it turns opaque.
How to Stew
How to Fry
How to Simmer
Laing Pesto Pasta
Inadobong Pusit with Sampalok
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1 kg large squid, clean cut into bite-size pieces, reserve ink
1 pack 22g MAGGI ® MAGIC Sinigang Original
6 tbsp MAGGI® SOY COOKING & SEASONING SAUCE
1/4 cup water
3 tbsp brown sugar
1/4 tsp freshly ground pepper
1 pc bay leaf
2 tbsp vegetable oil
1 head garlic, crushed
1 pc medium onion, julienned
2 pcs tomato julienned
1 pc green chili, seeded and biased