Squid Adobo

Wanting not to waste ingredient leftovers from previous cooking, I have sliced tomatoes, onions and onion spring, I want to incorporate them in my squid adobo.


1/2 kg squid medium sizes
5 cloves of garlic, crushed
1/4 cup vinegar
2 tbsp soy sauce
For the tomato topping:
2 medium tomatoes, saute in onions and seasoned with fish sauce


  1. Clean the squid, remove the black ink sac. Remove the skin and slice across.
  2. Sauté the garlic in olive oil, then add the squid immediately.
  3. Add the soy sauce  and vinegar. Let it cook for 2 minutes.
  4. Add the peppercorns and bayleaf, then immediately remove from heat.
  5. Remove the squid meat from the sauce, then let the sauce boil more until thickens.
  6. In a separate pan, sauté the onions and tomatoes, season with fish sauce and sugar to taste.
  7. Serve the adobo squid topped with sauteed tomatoes.

Cooking Squid Adobo



The sweet taste of sautéed tomatoes will complement the salty taste of adobo sauce.