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.
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.