I always use my mom’s recipe for adobo and it’s either chicken or pork. After a successful dinner last week from The Adobo Road Cookbook, though, I decided to try its recipe for adobong pusit. My wife and I love squid so cooking it adobo-style would fit right in during Seafood Sunday, which is what I decided to call today.
I’m happy to report that I’m now 2-for-2 in delicious dishes from the cookbook. Kudos to Marvin Gapultos for providing good eats that are easy to make. Although I felt there was a bit too much sauce (mom’s recipe is still the best, obviously, lest I be struck down by lightning), my wife and I were totally happy with the meal. Of course, the real test comes tomorrow, after the flavors have melded overnight. The best adobo always tastes better the next day, so I’m eagerly waiting round two of the meal.