Back when I was in college, I had a friend named Rosalyn. Her parents owned a mini store at a bus stop near our University. At the store they sold a variety of goodies, candies, crackers, cigarettes, soft drinks to name a few. Most of all they served home-made food that catered mainly for local jeepney drivers, commuters. laborers and sometimes students with limited budgets (I was one of them!). One of my favorite dishes Nanay ( Rosalyn's mom) served was her best-ever baby squid adobo. Every lunch break we would walk for quarter a mile leading to her parents store from school with my classmate named Tinx!
I always loved when we all would go to the store. We would laugh our hearts out and
call our selves the "Squid Musketeers!". We would get to the store, and
because everyone had a limited budget, we would split our three squid
into the parts we all loved; I would go straight for the heads, Rosalyn
would eat the body, and Tinx would eat her favorite "The Guts". It was
so perfect, nothing ever went to waste. After filling ourselves with a few cups of rice and free soup, we could now survive the last half of our day in school.
Have fun cooking and always cook with your heart!
1 jumbo squid (about 1.5 lbs, cut into rings)
1 meduim size Chayote (diced)
1 meduim size onion (chopped)
1 roma tomato (diced)
5 cloves garlic (chopped)
6 pcs birds eye (trim the ends)
1/3 cup soy sauce
1/4 cup white vinegar
1 tsp whole peppercorn
3 dried bayleaves
2 tbsp olive oil
kosher salt and pepper to taste
Procedure:
- Saute onions on a pan with oil over medium high heat until softened.
- Mix in garlic and tomatoes until tomatoes extracted its juice.
- Add squid rings, stir in to incorporate the flavors. Pour soy sauce, vinegar, bay leaves and peppercorn,cover with lid and let it simmer for 10 minutes.
- Place Chayote for another 5 minutes, salt and pepper to taste.
- Turn off heat and enjoy with steamed rice!
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