Kurita. Octopus. At its freshest state of being, freshly caught and brought out from the sea,
kurita is priceless for its sweet succulence. I chanced upon a
kurita in the local wet market one Sunday morning. I decided to make it into an
adobo a kurita, one of the most common dish made with octopuses and squids.
|
Wash the kurita thoroughly. Cut it in bite size. Discard the innards, spare some of the ink sac to be used to thicken and "blacken" the adobo. |
|
I cooked it just like like what an adobo should be. But because this is not the usual pork or chicken or beef meat, I had to saute the garlic (browned) and onions (caramelized) first in cooking oil, And then I briefly stir fried the cut kurita, poured in some ink, some soy sauce, some vinegar and some cracked peppers. Cooking kurita should be quick, get it done with a few stirs. Do not overcooked or the kurita becomes like a hard rubber/plastic. Cook it as fast as possible to retain its soft texture and sweetish freshness. |
|
I made mine thicker with more ink. You can moderate thickness or blackness by the amount of ink you put in. I think I made it with more ink as this looks like a dinardaraan (dinuguan, blood stew) than an adobo! Ha-ha! |
......
nagimasen apo
ReplyDelete