Adobong Pusit

1 1/8 lb Small fresh squids
1/2 c Native vinegar
10 Cloves garlic
Salt and pepper to taste
1 Medium-sized onion, sliced
1/4 cup spring onions
2 Medium-sized tomatoes, chopped
Salt and pepper for seasoning

Directions:

1) Wash the squids very well. Remove the long thin membrane in the head and slit the eyes to bring out the
ink.
2) Place the squids in a saucepan with vinegar, 6 cloves garlic crushed, salt and pepper.
3) Cover and cook slowly until the squids are tender.
4) Cut cooked squids into 1/2 inch slices crosswise.
5) Crush remaining garlic and sauté in a little lard in another pan.
6) Add the onion and tomatoes and cook until tomatoes are very soft.
7) Add the squids and the liquid in which they were boiled.
8) Simmer for 7 minutes. Season with salt, and pepper.