Skip to main content

Adobong Pusit / Squid

How do you love your Adobong Pusit? For me, I like it when the ink is is blackest and sort  saucy.

Among the most popular ways of cooking squid, makign squid adobo ombines 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
  • 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 
  • Salt
  • Pepper 
  • Oil
  • Sugar, optional 

Procedure
  1. Wash and drain the squid. Remember to remove the "plastic" part inside.
  2. In a pan, place the squid at the bottom then add garlic, chili and onions.
  3. Pour in vinegar and soy sauce.


  4. Season with salt and pepper.  
  5. Boil until the squid is cooked. Adjust taste with sugar if needed.
  6. 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.



The measurements in teh recipe are just guides. You can always vary the amount accordingly and add/subtract a few ingredients. 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. Enjoy!




Labels:

Popular posts from this blog

Valenciana

Ilonggos really love valenciana because most if not all have grown accustomed of having it in almost all occasions like fiesta, brithdays, reunions and all other occasions thus I love calling it as the "occasional dish".   Basically, " go, grow and glow " dish, it has the carbohydrates, protein and vitamins and minerals in just one spoonful. And it can come in its simplest form with just malagkit rice, pork, chorizo and bell peppers to some fancy with additions like raisins, peas, chicken, hardboiled egg (just garnish though), etc.  Here's the recipe for Valenciana Ingredients 3 cups Glutinous Rice ( malagkit ) 2 cups Pork, sliced 1 cup Pork, Beef or Chicken  Liver, sliced 2-3 pieces Chinese sausage, sliced 2-3 large red bell peppers, sliced lengthwise 1 cup Green Peas 3 small boxes Raisins 2 pcs.Onion, chopped 4 cloves garlic, crushed salt and ground pepper to taste  2 pcs. pork/chicken bouillon/broth cube...
CLICK FOR MORE INFO or RECIPE...

Native Bibingka

There are two types of bingka I've grown up with. First is the flat and "coconutty" ( with lots of buko strips) bingka made famous by the bingkahans in the plazas of Iloilo City especially in Molo and Jaro plus Plaza Libertad. But the most famous is the one in Mohon, Arevalo which gave birth to the popular bingka sa Mohon. Flat bingka from Mohon And second is the one closer to home, in my hometown which before only appears during Semana Santa but now almost year round. This is what we refer to a puto-bingka as it looks and taste like toasted puto. Here's a sample recipe of this Puto-Bingka
CLICK FOR MORE INFO or RECIPE...

Simple Pochero Ilonggo

POCHERO. The most familiar recipes are the ones stewed with tomatoes (or tomato sauce) or the Cebu variant which is like bulalo or nilaga, but the pochero I grew up with is just very simple. It's just pork cooked with potatoes and/or saba (cooking banana) with kamote tops or pechay. I just love the mild sweetness of the broth brought about by the bananas to the savory broth. Or sometimes, it tends lean more of the tomato based recipe, just without the tomato itself or sauce. The recipe is just very simple - just boil the pork first until tender. Add the "hard" veggies like potatoes, saba, carrots, etc then finally when the leafy veggies when its almost done. Just season it with salt or broth cubes for a savory broth. Here's a recipe guide for a simple Pochero Ilonggo
CLICK FOR MORE INFO or RECIPE...