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Adobong Pusit (Squid)

Combining one of the Filipino favorite ways of cooking - adobo, with one of the most delicious bounty of the sea - pusit or squid, ADOBONG PUSIT 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
  • 1/2 kilo Squid, "gutted" and cleaned 
  • 1/4 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.
  4. Season with salt and pepper.  
  5. Cook for about 2 to 3 mins (depending on the size) or until the squid is tender . 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 quick saute before mixing the sauce 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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