WATCH: Tips for Making Rich and Tasty Adobong Pusit

The rich black sauce makes this dish very unique!

 

Here are five things to remember when making adobong pusit: 

 

1 Clean and prepare the squid for cooking. 


2 Always check for freshness. If the squid smells fishy it’s not fresh.


3 Reserve and set the ink sac aside for cooking.


4 For tender adobong pusit, slow-cook the squid on low heat. 


5 Use a fork to test the tenderness of the squid to avoid overcooking. 

 

This Filipino squid dish uses the adobo method (cooking meat in a soy sauce-and-vinegar mixture).

 

Just like any adobo dish, the squid is cooked in the mixture of soy sauce and vinegar. Try this Filipino favorite at home!


3 tablespoons cooking oil
4 cloves garlic, minced
1 red onion, finely chopped
1 kilogram squid (pusit), sliced with squid ink set aside
4 tablespoons vinegar
2 tablespoons soy sauce
salt, to taste
pepper, to taste

 

1 Saute garlic and onions in a wok with cooking oil.


2 Add the sliced squid along with the squid ink and water. Boil until the squid is cooked through.


3 Add the soy sauce and vinegar. Season with salt and pepper.


4 Let it simmer for over low heat, making sure you don't overcook the squid. 

 

 

 

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