Vaness Del Moral reveals her SECRET RECIPE for ‘Adobong Pusit sa Patis!’ | Farm To Table - video Dailymotion

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Aired (April 6, 2025): Kapuso actress Vaness Del Moral proudly shares her secret to making Adobong Pusit without soy sauce! Learn how to cook it in this episode.  For more Farm to Table Highlights, click the link: https://shorturl.at/JiWPM

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00:00We've tried the Filipino staple dish, Adobo, several times.

00:05But this traditional dish has been leveled up.

00:10That's what Kapuso star, Vaness Nalmoral, is doing for our food explorers.

00:19Adobong kusit sa patis, well, like what I said earlier,

00:23we're tired of having soy sauce when we say Adobo.

00:28And then, instead of—

00:30it's like, that's always your seasoning,

00:32automatically, soy sauce, then Adobo, right?

00:35So we said,

00:37we can make Adobo without using soy sauce,

00:40since we don't really like eating pork.

00:43What else can we make Adobo with,

00:45aside from pork and chicken?

00:47So my husband and I thought,

00:51kusit, because there's Adobong kusit.

00:53Hello, hello, hello, fellow food explorers!

00:56I'm Vaness Nalmoral,

00:57and today I'm going to teach you how to make Adobo sa Patis,

01:01which is a squid dish, but it's really quick.

01:05So, of course, what we need are

01:08tomatoes, white onions, garlic,

01:11fish sauce, vinegar, bay leaf, whole peppercorn.

01:14It's better if you use white onions because they're sweeter.

01:18If you use red onions,

01:20they have a different taste.

01:22So to get the sweetness, we don't need to add sugar.

01:25We're just going to use white onions.

01:29There.

01:30Then,

01:31just cut it into sea-cuts.

01:33Like that.

01:34We'll add the tomatoes later because that's what makes it delicious.

01:40Oh my!

01:41You'll find out my secret to sautéing.

01:44How to sauté without MSG.

01:47Because you can bring out the umami,

01:50or the deliciousness of the food

01:52when you sauté the garlic, onions, and tomatoes well.

01:59And then for the ginger, I like it grated.

02:03So you don't have a choice if you can't eat it because

02:07you won't be able to separate it.

02:10We tried this on the internet,

02:12but we said,

02:14why not elevate it?

02:16Or let's make our own recipe.

02:20So we removed the ink from the squid.

02:24I'll just show you how I cut it.

02:27It's just rinsed.

02:30Of course, we removed the ink.

02:36So now, let's move on to the next step.

02:38For me, the most important step in cooking is sautéing.

02:43If you make the sautéing easy, it won't be delicious.

02:46For us, that's how we really cook.

02:49Usually, when we sauté, we put the garlic first.

02:53And then,

02:56just a little bit of salt when sautéing.

03:02Then, let's not brown the garlic.

03:08So the onion, when it's translucent,

03:12then we can put the other...

03:15There.

03:16I lowered the heat.

03:21Then, let's put the ginger.

03:26When we sauté, it's really taking our sweet time.

03:30If you rush it,

03:33it's like you just sautéed it.

03:35And because you're chasing the umami,

03:39the delicious taste that's like MSG,

03:41you'll put MSG.

03:43Patience.

03:44When we sauté, we really take a long time.

03:46We need patience.

03:50Let's put our tomato.

03:54When we sauté like this,

03:56and there's tomato,

03:58we know that it's ready when the skin of the tomato is cooked.

04:05But as long as it's not cooked, we won't stop.

04:08So now, because I want the skin of the tomato to be cooked,

04:14we'll cover it so that the moisture is just inside.

04:25There, it's crushed.

04:27This is what we fight for when we cook.

04:31It's not what's inside.

04:35It's what's inside.

04:37This is what we fight for.

04:43Now, we put our...

04:45My hands are clean.

04:47♪

05:04Then we put our patis.

05:08Patis to taste, and the vinegar.

05:11But the vinegar, you'll put it last.

05:14Maybe they said,

05:15there's a lot of patis, it's salty.

05:17That's why adobo with patis.

05:19Just kidding.

05:21So we'll simmer this for a while.

05:24It's going to be watery.

05:25But not too much, because the squid will be overcooked.

05:29If it's overcooked, of course, it won't taste good.

05:31It's like you're eating a fish roe.

05:35There.

05:36Bam!

05:40Look at that.

05:42Let's now put our vinegar.

05:51I'm a vinegar person, so...

05:54I want it to be a bit...

05:56I'm supposed to cook it in a sauce.

05:59Patis and vinegar.

06:02Let's taste it.

06:11♪

06:16This is okay.

06:20Of course, you can't leave out the taste.

06:23So we need to eat what we cooked.

06:26So we can know if it's good or not.

06:29I'm the one who cooks,

06:30how can I ask if it's good or not?

06:33I'm telling you, this is the most delicious part.

06:38That's what you'll add to the rice.

06:41Food explorers!

06:45The squid isn't overcooked, that's why it's not gamey.

06:49Our own version of Adobong Pusit sa Patis

06:53is now a staple in the house.

06:56Almost every two weeks or three weeks,

06:59we make that.

07:01Because it's also my son's favorite.

07:05♪

Vaness Del Moral reveals her SECRET RECIPE for ‘Adobong Pusit sa Patis!’ | Farm To Table

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