Friday, January 11, 2008

Strange-sounding, mouth-wathering recipe: ADOBASIT

Combination of pork and squid invading one of my teflon pots

You’re not a Pinoy if you don’t know and eat adobo! That’s my personal line and I don’t intend to insist. :) Adobo has always been a favorite in our home. The adobo can be anything like baboy (pork), manok (chicken), combination of baboy and manok (the first three can be with or without potatoes), pusit (squid), and sitaw (string beans). The adobong manok can also be varied from a combination of all body parts (except the internals), wings, drumsticks, breasts, and “adidas” (chicken feet). Back home, different provinces have their own ways of coming out with adobos, others prefer dry while others with sauce to mix with the rice later. For me, if I cook adobo, I always include all, if not most, of the following basic ingredients: onions, garlic, ground or whole pepper, bay leaves, soy sauce, vinegar (or calamansi extract), salt and sugar. At times, I add ginger to adobong manok and oyster sauce to adobong pusit. In one of my favorite restaurants (part of Iggy’s Inn or Iggy’s Place) in Baguio, the special adobo served is a combination of lechon baboy and chicken. That didn’t sound strange at all to me.

Recently, I was exchanging comments with my multiply friends when I posted our Christmas celebration with seafoods mainly served. Noeds, also a high school friend back in SJHS, asked Sharon and I if we ever tried cooking adobong baboy and pusit, not separately but combined. Both our answers are “no” followed by same reaction and question of “Really, is there such thing, sounds strange to us! Can you share your recipe?” Noeds in turn told us she just cooks it like the regular adobong baboy and add the pusit. The tastes match, she said. She also mentioned about using something like the pork cubes. I told her I’d like to try. I mentioned it to hubby and he was interested. I told him I couldn’t imagine the taste and he said it should be fine.

Last Sunday, I had no other plans for dinner except for that much awaited adobong baboy and pusit which I simple call ADOBASIT. Sounds like a combination yet contradiction of the Ilocano terms “adu” (many or plenty) and “bassit” (small or not much). As I mentioned in my earlier posts about recipes, I really don’t have an exact recipe. As long as you know how to cook adobo, you’d know how to come up with this. What I did was to cook the adobong baboy first then when the pork meat was already tender, I added up the squid noting that when the later gets overcooked, the meat will harden. I gave the combination less than ten minutes to simmer and tada, dish was readied for dinner. The combination came in just fine. I’d say, the taste of the pusit dominated that of the baboy but was still ok. This is one dish that will get through my kitchen not just once or twice but often.

Don't you think they make a good pair?

You may have to think twice and give it a try!

Thanks to Noeds for sharing this authentic dish!


lovelyn said...

My father in law made this for us and we instantly liked it. Just tenderize well the pork first before puting the pusit and you'll be fine. Adobo and sinigang are Lukie's favorite.

matsay said...

The first time i saw this menu was during Roldan's baptism.I cannot think of other recipe so Manong Engo(owner of the first apartment where we stayed before)told me to leave the Pusit and he will do the cooking.He is an Ilokano and a good cook.

Jane said...

lovelyn, i literally used meat tenderizer on the pork :) save some time waiting.

Jane said...

matsay, thanks again for sharing this dish.i can add this in the list of menu for special ocassions :)

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