Squid Adobo

I am actually not used to cooking squid so I had to experiment making myself some adobo-ed version.
My lola usually makes a good squid adobo (and I could've easily asked for the recipe) but for explorative purposes, I have decided to to veer away from the usual.

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Squid Adobo

2pcs large squids (my mom just gave it to me so I'm not really sure of the weight, probably 1/4kg)
1cup water (but I just added little by little as I was adjusting the taste according to my preference)
1/2cup vinegar
1/2cup oyster sauce
1/4cup soy sauce
1pc bay leaf
dashes of salt and ground black pepper
1 medium onion, sliced thinly
3 cloves garlic, crushed
1 tbsp. grated ginger
1pc red bellpepper
oil for sauteeing

How I did it:
I first cleaned and washed the squids, cutting them into 1/2cm thick rings and patting them dry.
In a pan, I sauteed the onion, garlic, ginger and bell pepper. 
I added the squid and stir-fried it for about 1minute.
I sprinkled some salt, ground black pepper and bay leaf then added the vinegar, oyster sauce and soy sauce.
I let it simmer for about 10minutes then added the water, adjusting the taste according to my preference. (I think I still used up 1cup of water and not less) then let it simmer for another 5-10minutes until the squid is cooked but not yet tough and rubbery.
Best served with steamed rice. =)

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The taste was a cross between adobo and escabeche (just the right acidity) and was actually good.
Next time, I'll add some vegetables to add some crisp and texture to the dish - maybe green beans. =)




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