Adobong Pusit

Make no mistake. Cooked adobong pusit may be filled with ink-colored mixture but it is a tasty squid dish cooked using the same procedure  as the very popular Filipino adobo recipe.

Cooking Ingredients:

  • 2-3 cloves garlic, minced
  • 1 medium-size onion, chopped
  • 1/2 kilo pusit (squid), cleaned
  • cooking oil
  • 1/2 cup vinegar
  • patis (fish sauce) and pepper
Cooking Procedure:
  1. Pull out head, tentacles, innards and transparent ribs from the body of the squid.
  2. Cut off tentacles just above the eyes and discard innards and transparent ribs.
  3. Wash and drain bodies and tentacles.
  4. Heat oil on a skillet over medium heat. Saute garlic and onion.
  5. Add cleaned squids. Add patis and pepper to taste. Keep stirring. Saute for about 3-5 minutes
  6.  Add water and vinegar. Do not stir. Lower the heat and simmer for about 10 minutes or until squid is done.
  7. Serve Hot with Rice.

Cooking Tips:

  1. 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.
  2. Do not over cook the squids. The meat can get tough and elastic.
  3. How to tell if squid is fresh? the skin should be shiny and patters still intact (sometimes still moving), as well as the body parts.
  4. Before cooking, remove the cartilage inside (it’s a strand of thin transparent plastic-like like membrane that works like the backbone of squids) and the sharp teeth in their mouth right in the middle of their tentacles. Just push them out like a toothpaste and they’ll come out easily. Nasty.

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