FFE Magazine

Adobong Pusit

Adobo and Pusit (squid). Combine the two great things together and you will come up with a very delicious dish!

 

Adobong Pusit or Squid Adobo is a dish wherein the squid is cooked using the very well known adobo recipe. Adobo is probably the most popular way of cooking squid in the Philippines, especially the small and medium sized squids, and why not, Adobong Pusit is very delicious and very simple to cook, almost everyone can do it!

 

As I mentioned earlier, small and medium sized squids are ideal to use in cooking adobo because they give out more flavors than big ones. In my family, we don’t cook large-sized squids for adobo; we like to grill them instead because we can stuff lots of sliced tomatoes and onions in them, yummy!

 

Once Adobong Pusit is cooked, its appearance might be a bit scary because of the presence of tentacles swimming in black stew but don’t worry, intimidating as it looks, Adobong Pusit is definitely a treat for your taste buds.

 


Adobong Pusit

Ingredients:

 

  • 1 kilogram of small or medium-sized squid
  • ½ cup of soy souce
  • ½ cup of vinegar
  • ½ cup of water
  • 6 cloves of garlic, minced
  • 2 pieces of bay leaves
  • 1 tablespoon of sugar
  • Salt and pepper to taste
  • 3 tablespoon of cooking oil

 

Direction:

 

Wash squids with water then slice squid’s body into rings.

 


The fresher the squids, the better.

 

In a pan, sauté the garlic in cooking oil until slightly brown.

 

Add the sliced squids and include the heads. Pour in water, vinegar, and soy sauce. Stir to make sure the ingredients mix evenly. Bring to a boil and season with salt and pepper.

 

Add the bay leaves and the sugar.

 

Let it boil for another eight minutes and it’s done!

 

Put it in a serving bowl and enjoy Adobong Pusit!

 


No need to slice squids when using small-sized ones because they’re already bite size.

 

Tita Kathy’s tip:

 

When washing the squids, don’t wash it too thoroughly or you might wash away the squid’s ink that adds to the flavor of the adobo. Don’t overcook the squids, or the texture might become too tough. How did you find this recipe? Let us know what you think on the comment box below!

 

 

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