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.
- 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
- Pull out head, tentacles, innards and transparent ribs from the body of the squid.
- Cut off tentacles just above the eyes and discard innards and transparent ribs.
- Wash and drain bodies and tentacles.
- Heat oil on a skillet over medium heat. Saute garlic and onion.
- Add cleaned squids. Add patis and pepper to taste. Keep stirring. Saute for about 3-5 minutes
- Add water and vinegar. Do not stir. Lower the heat and simmer for about 10 minutes or until squid is done.
- Serve Hot with Rice.
- 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.
- Do not over cook the squids. The meat can get tough and elastic.
- 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.
- 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.