Ilonggos love laswa for it is among the simplest local dishes to prepare. Just take the freshest local vegetables like okra, saluyot, kalabasa, takway,patola and a host of other veggies then stew them with crabs or shrimps and seasoned with a little salt. You'll get one of the most nutritious, most visually appealing (depends on the play of colors) and the easiet to prepare Ilonggo specialties around. You can even re-invent this using the available vegetables in your place and enjoy the simple pleasures laswa.
Adobong Pusit or lukos is among the most popular ways of cooking squid. It combines the Pinoys favorite way of cooking - adobo , with one of the most delicious bounty of the sea. For some, the blackness of the dish is a sort of turn-off but to those who have discovered the gastronomic delights of this cooking; it's a taste of heaven - on a plate with hot rice! Here's a simple recipe for Adobong Pusit Ingredients Squid, "gutted" and cleaned Vinegar Soy Sauce Laurel (Bay leaves) Garlic, crushed Onion, sliced Chili Salt Pepper Oil Procedure Wash and drain the squid. Remember to remove the membrane - that sort of bony inside. In a pan, place the squid at the bottom then add garlic, chili and onions. Pour in vinegar and soy sauce. Season with salt and pepper. Boil until the squid is cooked. Pour oil over the cooked squid and mix before serving. You can also separate the ink sauce and give the squid a sort of toasting in oil before mixing...
