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
- 1 kilo Squid, "gutted" and cleaned
- 1/3 cup Vinegar
- 2 Tbsp Soy Sauce
- Laurel (Bay leaves)
- 5 cloves Garlic, crushed
- 1 medium Onion, sliced
- 2 pcs siling pan sigang
- Sugar, optional
- Wash and drain the squid. Remember to remove the "plastic" part 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. Adjust taste with sugar if needed.
- 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 it again.
For a "blacker" sauce, buy a big batch of squid and divide into half. The other half becomes squid rings thus you can save the "ink sac" and use it for your adobong pusit.