PINOY FOOD RECIPE : ADOBONG PUSIT (SQUID ADOBO)

 

For seafood lovers, squid is one of the most delicious and easy to cook ingredients available in the market. Squid is also quite affordable – where a kilo would only cost a fraction of a kilo of medium black prawns.

Before I even tasted Calamari (also known as Calamares, an appetizer in which Squid is dredged in flour then deep-fried to a crisp) there was only one squid dish I have been accustomed to eating – Adobong Pusit.

Adobong Pusit is the only squid dish my mom makes when I was a kid. She makes this Pinoy Food dish with the freshest of squid, cooked in its ink and seasoned with three main ingredients. This is called adobo since it uses the main ingredients when cooking Pork & Chicken Adobo, an iconic Philippine dish loved by many.

Inspired by my mom’s recipe but with a few tweaks I have added, allow me to share with you this easy to whip up Pinoy Food Recipe, Adobong Pusit (Squid Adobo).

  

INGREDIENTS :

*Scroll down for Cooking Tips

15 pcs. Fresh Squid, reserve black ink

1 Head Garlic, minced

¼ cup Vinegar

¼ cup Distilled Cane Vinegar

2T-3T Premium Soy Sauce

2T Oyster Sauce

Salt and Black Pepper, to taste

Red or Green Chillies (optional)

Coconut Oil for Sautéing

1 cup water

PROCEDURE :

1)    Sauté garlic until golden in color (not burnt).

2)    Add fresh squid (cleaned, ink reserved) and sauté for 3 minutes.

3)    Pour the liquid ingredients – vinegar, distilled cane vinegar, soy sauce, oyster sauce, ⅓ cup water and black ink of squid. Bring to a boil for 2-3 minutes.

*Use remaining  water when needed.

4)    Season with salt, ground pepper and add chillies (if you want a little kick). Simmer for 2 minutes or until tender.

5)    Garnish as desired. Serve while hot.

So when you have fresh squid, try this delicious and easy to whip up Pinoy Food Recipe : Adobong Pusit (Squid Adobo) - this is best eaten with hot white rice (tons of it!). Enjoy!

 

COOKING TIPS :

Use only fresh squid and opt for small or medium-sized squid so it would be easier to cook and not rubbery when eaten.

When using small squid, no need to cut squid into half. Cut into half if you are using medium-sized squid.

Clean squid in cold running water and be careful when segregating the white/transparent slimy part. You need to reserve the black ink for the sauce.

 

Choose fresh and fragrant garlic, without dry parts. Your dish will be more aromatic. For garnishing, you may want to add fried minced garlic on top before serving.

My mom uses vinegar, soy sauce and garlic for her Adobong Pusit recipe but I added oyster sauce and distilled cane vinegar. Oyster Sauce adds a little sweetness to this dish and I find distilled cane vinegar not too sour. 

Opt to add some red or green chillies for a little heat.

  

Have you been to the Philippines? Are you planning to go to the Philippines or love Filipino food? Then follow me at Instagram as I often share Pinoy recipes and food discoveries around the archipelago via @eattoyourheartscontent.

This Pinoy Food Recipe Adobong Pusit (Pusit Adobo) is part of my Monday Madness here at Eat To Your Heart’s Content.

I hope you continue to join me as I search for more deliriously delicious dining destinations, food discoveries and easy to create recipes.

Feel free to email me at eattoyourheartscontent@gmail.com - I love to hear from you.

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Pie Rivera is a former food columnist of Republic of 7107 Island Travel Magazine and a freelance food & travel writer for local magazines and online travel communities. She is a TV producer and creative director by day and wanderlust at heart.

Pie Rivera captured all photos in this site, unless otherwise stated.

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