These days, more and more people are having less time to prepare home cooked meals. After a busy day at work or school, the last thing we want to do when we get home is labor over a stove. But cooking need not be a chore.

Here’s a quick and easy adobo recipe that’s done in about 10 minutes that takes less time than rice to cook.

This recipe uses canned squid instead of fresh, eliminating the need to clean the squid, therefore cutting the prep time more than half.

10-Minute Adobong Pusit

Ingredients:

1 can canned squid with canning liquid
1 small red onion, chopped
2 cloves garlic, chopped
3-4 tbsp cane vinegar
salt
2-3 tsp brown sugar
pepper corns
a slice of ginger

Separate squid from the canning liquid. Set a side. Cut the squid into rings. Pour the canning liquid into a saucepan and add in vinegar, pepper corns, sugar, garlic, onions and ginger. Put on medium heat and allow to simmer. Season with salt. Taste the sauce and adjust the vinegar, salt, and sugar according to taste. Lower the heat, and drop in squid. Continue to simmer until slightly reduced and the vinegar has cooked. Served warm with hot steamed rice.

Makes 2 to 3 servings.

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