Adobong Pusit Recipe

Adobong Pusit is a tasty squid dish cooked using the popular Filipino adobo method. Squid is first boiled in soy sauce and vinegar then later sautéed in garlic, onions and tomatoes; this brings in an awesome array of flavors that will surely activate your taste buds.

Technically, any squid will do for this recipe. However, small to medium sized squids are highly recommended because they are more flavorful compared to the large ones. It is hard to find fresh medium squids here in Illinois: this was the reason why I waited until I got to the Philippines to shoot this Adobong Pusit video. It was quite a short vacation but I made sure to make the most out of the short time that I got.

I like this dish because of its rich flavor – it also brings-in a sense of nostalgia which reminds me of the good times that I had when I was still home.

Since this is a squid dish, make sure that you don’t cook the squid longer than the indicated time to preserve the tender texture. If in case the texture of the squid becomes rubbery due to over cooking, try cooking it some more. You see – there are two ways to ensure that the squid that you are cooking is tender: you can either cook it for a short time or add more cooking time as you usually do for pork.

Try this Adobong Pusit recipe and let me know what you think.

Adobong Pusit

Adobong Pusit Recipe

Ingredients

  • 2 lbs medium-sized squid, cleaned and ink separated
  • 1 piece large onion, diced
  • 2 pieces medium sized tomatoes, diced
  • 1/2 cup soy sauce
  • 1/2 cup vinegar
  • 1 cup water
  • 5 cloves crushed garlic
  • 1 teaspoon sugar
  • Salt and pepper to taste
  • 2 tbsp cooking oil

Watch the cooking video:

Cooking Procedure

  1. Heat a wok or cooking pot them pour-in soy sauce, vinegar, and water then bring to a boil.
  2. Add the squid and wait for the liquid to re-boil. Simmer for 5 minutes.
  3. Turn off the heat then separate the squid from the liquid. Set aside.
  4. Pour-in cooking oil on a separate wok of cooking pot then apply heat.
  5. When the oil is hot enough, sauté the garlic, onions, and tomatoes.
  6. Put-in the squid then cook for a few seconds.
  7. Pour-in the soy sauce-vinegar-water mixture that was used to cook the squid a while back. Bring to a boil and simmer for 3 minutes.
  8. Add the ink, salt, ground black pepper, and sugar then stir. Simmer for 3 minutes.
  9. Transfer to a serving bowl then serve.
  10. Share and enjoy!

Note: If you want a thicker sauce, remove the squid from the wok or cooking pot and let the sauce boil until enough liquid evaporates. Once done, you may top the squid with the sauce.

Number of servings (yield): 4

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Comments

  1. i tried this recipe and it is good and very easy i just need to add a little bit of water as it become salty when i add salt. I prefer not to add anymore salt next time =)

  2. lavander_tea says:

    I tried your adobong pusit style and love it…I give a 5 star for this! Thanks for always sharing your recipes…I always follow up your website….keep it up!

  3. FrancisMD says:

    Thanks for the video. It is indeed very helpful. My wife and I learned how to cook adobong pusit.

  4. chris m says:

    Thanks for sharing the recipe! I have a friend who is filipina, and she says this is her favorite dish frlm the Philippines so I would like to surprise her by making it.

    I have a question that I hope you can answer. How long is it good for? I am going to make the squid adobo and take it into work for her so it will probably be about two hours before she can eat it. Should I just refridgerate it and she can just microwave it when she wants to eat it? I am an american with no experience with adobo. Any advice is greatly appreciated. Thanks for the recipe

  5. hi chef!
    could you please indicate the number of persons this recipe (and all your other recipes as well) is good for?
    thanks!

  6. this is very delicious recipe and yet so easy to prepare. this is the first time i cooked this dish after my mother-in-law taught me how to clean squid. I just follow the instructions here and…tadaaa… so yummy. Can’t wait the weekend to prepare it for my siblings. Thank u so much Panlasang Pinoy, i wish this site will last forever.

    • As long as people need me, I will always be here.

      • i’m always starstruck whenever there’s a reply from PP(Vanjo) hehehehe..meaning nababasa talaga nya comment ko. I will always remain a fan of this site. More good foods, more power & God bless.

  7. Hello Sir,
    Ask ko sana how to clean and separate the ink?

    GEN

  8. Thank you kuya for this recipe. Before im really scared to cook adobo because my first time i did it, it was just a waste. But then after trying this recipe, i really enjoy the outcome.. im your number one fan here in singapore. as a newly married, you’re such a great help..

  9. i try it,the best!!tnx so much…

  10. Jessa says:

    hi My husband is australian and he loves filipino food and of course i get all my recipe here from you he loves the siopao too.love this site thank you:)

  11. rissahouston says:

    Man oh man!!! I can smell that all the way here in Houston Texas… I will definitely make some this weekend :) Thank you so much. More power to you. Rissa

  12. emersonlyn says:

    Hello sir vanjo…tumaba ka nung dito ka pinas nohh?? tumaba kasi yung kamay mo sa video na to ehh..hehehe!

  13. glad to have you back in the blogworld. I am looking forward for more of your recipe postings…I love adobong pusit, your recipe photo looks so good and inviting. I’ve got this seafood cravings now.

  14. Hi,pano po kung ung pusit dito eh wala na ung tinta nya…i mean wala kc ako makita na dito na tulad ng sa pinas kadalasan nililinis na nila at kulay puti nah ok lang ba yon….?

  15. Hi, missed your recipes. Thanks again for starting posting new recipes.

    Looking forward for more recipes.

    Warm regards. rona

  16. I am salivating right now. Nakakagutom talaga! Thank you Kuya Vanjo for taking our suggested tweets about dishes to feature seriously. Can’t wait to try this recipe.