Squid Adobo with Coconut Milk
Squid Adobo with Coconut Milk is a creamy, tasty, and savory Filipino adobo variation simmered with coconut milk to make a perfect blend of a delicious main dish. This takes 30 minutes to cook with just a few ingredients.
Equipment
skillet
Ingredients
- 1 pound squid
- 3 tablespoons vinegar
- 2 large bay leaves
- 1 teaspoon peppercorns
- ¼ cup soy sauce
- 1 cup coconut milk or coconut cream
- 2 tablespoons cooking oil
- 1 inche ginger sliced thin
- 1 small yellow onion sliced thin
- 4 cloves garlic minced
- 2 large red chili
- 1 large jalapeno
Instructions
- Clean the squid: Remove the head and ink sac from the squid. Save the ink sac. Peel off the skin and discard the innards. Cut the squid into rings and set aside.
- Marinate the squid: In a bowl, combine the soy sauce, vinegar, bay leaves, and peppercorns. Mix well.Add the squid rings with an ink sac to the marinade and let it marinate for at least 30 minutes.
- Saute the aromatics: Heat cooking oil in a pan over medium heat.Saute the sliced onions, garlic, and ginger until translucent.
- Cook the squid: Pour the coconut milk and let it simmer for a few minutes.Add the marinated squid (including the marinade), red chili, and jalapeno pepper to the pan. Bring the mixture to a boil.
- Reduce the heat to simmer, cover, and let it cook for about 10-15 minutes or until the squid is tender. Adjust the seasonings according to your taste. Transfer the squid adobo to a serving dish and enjoy!
Notes
Notes:
Store your dish after it is cool in a container with a lid in the refrigerator for up to 5 days. To reheat, transfer your adobo in a small saucepan and reheat on stovetop over medium heat until warm thoroughly.Nutrition
Serving: 4servingsCalories: 314kcalCarbohydrates: 12gProtein: 21gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 264mgSodium: 871mgPotassium: 575mgFiber: 1gSugar: 2gVitamin A: 299IUVitamin C: 45mgCalcium: 69mgIron: 3mg
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