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:¬†
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.¬†
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
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.¬†