It’s not the squid ink that makes this adobong pusit so tasty! Leave it up to the strong flavors of the Filipino adobo ingredients to keep it from being your usual squid dish. In addition to the usual soy sauce-vinegar combo, this adobong pusit recipe uses tomatoes to give it extra flavor while the whole garlic cloves lend a more subtle garlic taste to the dish that’s not overpowering.
The taste of squid still shines through despite no additional ink and makes this a well-loved dish that you will still enjoy.
Adobong Pusit Without Ink Recipe
Adobong Pusit Without Ink Ingredients
- 2 tablespoons Oil
- 1/4 Cup white onion sliced
- 6 cloves Garlic whole
- 1/4 Cup tomatoes sliced
- 1 kilogram squid cleaned and ink removed
- 1/3 Cup Vinegar
- 1/4 Cup Soy Sauce
- 1 piece green finger chili (siling pangsigang)
- 1/2 Cup water
- Heat oil in a pan over medium heat, and sauté the onions, garlic, and tomato until fragrant.
- Add in the squid then pour the vinegar and let simmer for 2 minutes. Do not stir.
- Lower the heat and add in the soy sauce, green chili, and water. Cook for another 10 to 15 minutes. Serve while hot.