Be sure to have your steamed rice ready when you make this adobong pusit recipe! Squid is best when freshly cooked. This recipe can be made with or without squid ink, but if you want to deepen the color and flavor of the sauce, you can clean the squid yourself and save the ink sacs to add later. Also, make a quick ensalada of chopped tomatoes, salted egg, and green mangoes to pair with the thick, rich sauce of the adobo.
Adobo Squid with Oyster Sauce Recipe
Adobo Squid with Oyster Sauce Ingredients
- 2 tablespoons Oil
- 6 cloves Garlic minced
- 1/2 kilo medium bisaya squid cleaned, ink sac intact, cut up
- 3 tablespoons Soy Sauce
- 1 tablespoons black pepper
- 3 tablespoons Vinegar
- 3 pieces green chili
- 2 tablespoons oyster sauce
- 2 tablespoons sugar
- In a pot on medium heat, sauté garlic in oil until light brown. Add squid and then vinegar. Add soy sauce and green chilis. Without stirring, bring mixture to a boil.
- Once mixture boils, add sugar and oyster sauce, and let cook for one minute. Taste to test if the vinegar is cooked. Once cooked, and the squid has reduced in size, remove the squid, and set aside in a bowl.
- Continue to simmer the sauce, reducing it to your preferred consistency. Once you’ve reached your desired consistency, return the cooked squid to the pot and very quickly sauté. Remove from heat, and serve immediately. For a spicier kick, chop up green chilies.