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Adobo nga Lukos (Pusit)

Adobong Pusit combines the Pinoys favorite way of cooking - adobo, with one of the most delicious bounty of the sea - pusit or squid, making it among the most popular ways of cooking this seafood.


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 this recipe are just guides for you can always adjust to your own desired flavor. I love adding sesame oil after turning off the heat for that awesome aroma. Enjoy!

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