Adobong pusit sa saging
8 cloves garlic
1 medium onion
2 tbsp. oil
700 grams squid body, cleaned and
membrane taken out, cut into florettes
1/8 cup banana blossoms, dried, soaked in
3 tbsp. vinegar
2 tbsp. patis
1 tsp. green peppercorns
2 tbsp. Japanese soy sauce
1 semi-ripe or ripe saba (platain), dredged
in flour, sliced lengthwise, and deep-fried
1. Sauté garlic and onion in oil until slightly brown. Add the squid and the rehydrated banana blossoms.
2. Add vinegar and simmer. Don't stir until vinegar boils and releases its acidic odor.
3. Add all other ingredients. Before serving, top with deep-fried saba.