RecipesVegan Filipino Food: Adobong Pusit (Squid)
Ms. RG Enriquez is back with a new Vegan recipe (Part of our Vegan food series)The squid version is known to have tinted black sauce (squid emits a black liquid substance when cooked). Although this may sound repulsing, Adobong Pusit tastes phenomenal. To achieve the same look, I used mashed black beans. As for the taste, the trick relies on the seasoning-which is identical to my previous recipe. Filipinos also enjoy having squid eggs as part of the dish. To deliver the same experience, I carved out a hole in the trumpet mushrooms and stuffed them with cooked quinoa. Although I want this dish to be as close to the traditional version as possible, the mushrooms didn’t come out as gummy and rubbery as the squid would be-although that could be a good thing. VEGAN ADOBONG PUSIT Makes 4 servings INGREDIENTS:
- 3 pcs. King Oyster Mushroom, (I got mine at an Asian grocery store), cut in big chunks
- 1/4 cup black beans, mashed
- 4-6 tbsp quinoa
- 5 garlic cloves, crushed
- 5 tbsp white vinegar (I used the Datu Puti brand)
- 6-8 tbsp cooking oil
- sea salt
- black pepper
- Soak the black beans overnight then boil them until they’re soft. Mash and set aside about 1/4 a cup.
- Using a carving knife or small steak knife, carve out a hole in the trumpet mushrooms. Stuff the hole with cooked quinoa. Make sure you still include the rest of the cut mushroom to the dish!
- Heat a medium pan over medium heat. Pour the oil and heat for about a minute or two.
- Add the garlic and saute until slightly golden.
- Add the the mushroom and saute all sides.
- Season with vinegar, seat salt, and pepper.
- Mix in the black beans, coating all sides of the mushrooms.
- Turn off the heat. Serve hot with rice on the side. Enjoy!