#Wellnessize your usual adobo by using iodine-rich squid as the chewy, less fatty meat.
2 tbsp cooking oil
2 tbsp crushed garlic
1 onion, sliced
1 kg squid, cleaned, ink sac removed
1 8g MAGGI MAGIC SARAP
salt and sugar to taste
2 laurel (bay leaves)
¼ cup vinegar
- Heat cooking oil. Sauté garlic and onion until limp. Stir in squid and cook until squid turns pink in color.
- Season with MAGGI MAGIC SARAP, salt and sugar. Add laurel and continue cooking while stirring for 2 minutes.
- Pour in vinegar and bring to a boil without stirring. Simmer over low heat until sauce is slightly thick. Serve with rice.
Carbohydrates: 4 g
Protein: 19 g
Fats: 5 g
Calories: 149 kcal
GOOD TO KNOW
Redesign your dinner plate. Half of it must be for vegetables, the other half divided for grains and meat.
GOOD TO REMEMBER
Follow prescribed cooking time. Squid has a tendency to get tough and chewy when overcooked.