Adobong Pusit is a tasty squid dish cooked using the popular Filipino adobo method. Squid is first boiled in soy sauce and vinegar then later sautéed in garlic, onions and tomatoes; this brings in an awesome array of flavors that will surely activate your taste buds.
Technically, any squid will do for this recipe. However, small to medium sized squids are highly recommended because they are more flavorful compared to the large ones. It is hard to find fresh medium squids here in Illinois: this was the reason why I waited until I got to the Phili
- 2 lb
- squid, cleaned and sliced
- 1 large
- 2 medium
- 1/2 c
- soy sauce
- 1/2 c
- 1 c
- 5 clove
- 1 tsp
- 1/4 tsp
- 1/8 tsp
2 TABLESPOON COOKING OIL
2. Add the squid and wait for the liquid to re-boil. Simmer for 5 minutes.
3. Turn off the heat then separate the squid from the liquid. Set aside.
4. Pour-in cooking oil on a separate wok of cooking pot then apply heat.
5. When the oil is hot enough, sauté the garlic, onions, and tomatoes.
6. Put-in the squid then cook for a few seconds.
7. Pour-in the soy sauce-vinegar-water mixture that was used to cook the squid a while back. Bring to a boil and simmer for 3 minutes.
8. Add the ink, salt, ground black pepper, and sugar then stir. Simmer for 3 minutes.
9. Transfer to a serving bowl then serve.
10. Share and enjoy!
Note: If you want a thicker sauce, remove the squid from the wok or cooking pot and
let the sauce boil until enough liquid evaporates. Once done, you may top the squid
with the sauce.