1/4 kilo small squids
1/4 cup vinegar
3 tablespoons chopped garlic
3 tablespoons soy sauce
1/2 teaspoon ground pepper
1 regular sized onion cut lengthwise
3 medium tomatoes cut lengthwise
2 tablespoons cooking oil
Small sprigs of kinchay (cilantro)
- Clean and precook squid in vinegar, chopped garlic, soy sauce and ground pepper to make adobo.
- Saute onion and tomatoes in cooking oil.
- Add cooked squid adobo.
- Arrange in a bowl.
- Garnish with sprigs of kinchay or cilantro on top.
- Serve hot.