Adobong Pusit

Directions

• Clean and Prep the Squid: Carefully separate the squid heads from the bodies. Pull out and discard the clear plastic-like cartilage (cuttlebone) inside the mantle, along with the innards. Gently locate the small, silvery-purple squid ink sacs from the entrails, squeeze their contents into a small bowl with 2 tablespoons of water, and discard the empty membrane. Squeeze out the hard beak from the center of the tentacles. Cut the bodies into 1-inch rings and leave the tentacle heads whole.
• Flash-Tenderize (Optional Expert Tip): Toss the squid rings and tentacles with 1 teaspoon of baking soda in a bowl. Let it sit for exactly 10 minutes, then rinse them aggressively under freezing cold water and drain completely. This alkalizes the surface muscle fibers, guaranteeing they stay incredibly tender.
• Poach the Seafood Quickly: In a large pot, combine the white vinegar, soy sauce, water, and dried bay leaves. Bring to a rolling boil over high heat. Drop the cleaned squid into the boiling mixture and cook for exactly 2 to 3 minutes. Use a slotted spoon to immediately fish out the squid and set it aside in a bowl, leaving the seasoned liquid bubbling in the pot.
  
• Crisp the Garlic: In a separate massive wok or deep pan, heat the cooking oil over medium-low heat. Sauté half of your minced garlic slowly until it transforms into uniform, crunchy, golden-brown chips. Scoop out the garlic chips and set aside for topping, leaving the infused oil in the wok.
• Sauté the Aromatics: Crank the wok heat up to medium-high. Add the chopped onions and remaining raw minced garlic, stir-frying for 2 minutes until translucent. Toss in the chopped tomatoes, mashing them down with your spatula for 3 minutes until completely softened and juicy.
• Simmer and Ink the Sauce: Pour the hot vinegar-soy liquid from your poaching pot directly into the wok with the tomatoes. Pour in the extracted squid ink mixture, white sugar, and crushed black peppercorns. Bring to a furious boil uncovered for 5 to 7 minutes, allowing the liquid to reduce and thicken into a glossy, velvety dark ink sauce.
• Recombine and Serve: Toss the poached squid back into the bubbling black gravy along with the sliced siling labuyo. Stir aggressively for just 60 seconds on high heat until the seafood is coated completely and piping hot. Turn off the heat immediately to prevent the meat from turning rubbery.
• Plating: Pour the glistening, ink-black stew into a wide serving bowl, scatter your crunchy fried garlic chips heavily over the top, and serve immediately alongside plenty of freshly steamed rice.