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.
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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.
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
Adobong Pusit Recipe
Ingredients
Instructions
- Heat a wok or cooking pot them pour-in soy sauce, vinegar, and water then bring to a boil.
- Add the squid and wait for the liquid to re-boil. Simmer for 5 minutes.
- Turn off the heat then separate the squid from the liquid. Set aside.
- Pour-in cooking oil on a separate wok of cooking pot then apply heat.
- When the oil is hot enough, sauté the garlic, onions, and tomatoes.
- Put-in the squid then cook for a few seconds.
- 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.
- Add the ink, salt, ground black pepper, and sugar then stir. Simmer for 3 minutes.
- Transfer to a serving bowl then serve.
- 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.
Notes
- The squid should be cleaned properly before cooking. Make sure to remove the innards and beak along with the film on its back.
- Use large yellow onion. Diced onion is ok, but minced is best in my opinion.
- Tomatoes are optional ingredient for this recipe. It makes this version of adobong pusit quite different. I have been using this ingredient as long as I can remember. You see, this is a heirloom recipe and our family has been doing it this way for generations.
Jocelyn says
How do you separate the squid and the ink????
Ana says
Thanks, it’s perfect! I just can’t have enough of it. I’ve been wanting to cook adobong pusit for years, your version is so yummy!
Vanjo Merano says
You are welcome. I’m glad you liked it.
OREO says
Hi! So you’re from Illinois. My Mom is in Illinois too. Rockford Illinois I believe.
annie says
I have to clarify one thing regarding of cooking the pusit..
If the pusit is small or medium, it is better to cook it for a short period of time in order not to over cook it thus it will be rubbery.
You also mentioned that if the pusit is rubbery, I can cook it longer like pork to make it tender? Will it get tender? Have you tried cooking it longer when it is rubbery and eventually the pusit gets tender? I bought large pusit and I am planning to make adobong pusit next week. I do not want to waste them like over cooking.
I thought when pusit is overcooked, rubbery in texture, that is the end of it. I did not know that prolonging the cooking process of the pusit will eventually get tender. do you mean to simmer it until it gets tender?
please clarify. thank you
Benito R. Canlas says
Hi Vanjo just wanna say thank you for this blog site. It is such a big help for me. I’m a proud house husband and it’s my duty to serve great meals to my family. Right now I’ll try this recipe since this is my son’s favorite dish. Kudos to you.
Jen says
I think soy sauce is not needed in this recipe. The squid ink is enough to give color to the dish.
Jagsy says
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 =)
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!
FrancisMD says
Thanks for the video. It is indeed very helpful. My wife and I learned how to cook adobong pusit.
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
Leah says
hi chef!
could you please indicate the number of persons this recipe (and all your other recipes as well) is good for?
thanks!
OREO says
He did. See “Serving”
Tess says
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.
Vanjo Merano says
As long as people need me, I will always be here.
ESTHER says
I need help re: how to really clean the squid. Can you help me, please? Thank you.
Melanie Gonzales says
Hi Esther, my mom showed me how to clean a squid. For whole bodied squid, go to the head right in the very center of the top of the tentacles is the mouth or beak, remove the whole circle. Then find the spine, it’s is sharp and feels like plastic, remove this too. Sometimes you can’t get this out all the way and will have to dig your finger inside the body cavity to pull out the rest. Go to the head, the organs are attached below. Find a shiny silver pouch--this is the ink sac. It’s a bit tricky to separate this without popping the sac and getting black ink all over your fingers. Practice makes perfect! Rinse the inside and outside of the squid. I like to keep the organs intact and cook it as it’s tasty to me!
Rhia says
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..
sheldon says
i try it,the best!!tnx so much…
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:)
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
emersonlyn says
Hello sir vanjo…tumaba ka nung dito ka pinas nohh?? tumaba kasi yung kamay mo sa video na to ehh..hehehe!
Jinky says
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.
Panlasang Pinoy says
Not a problem, Stephe. Thanks for the suggestion.
Rona says
Hi, missed your recipes. Thanks again for starting posting new recipes.
Looking forward for more recipes.
Warm regards. rona
Panlasang Pinoy says
I missed blogging too. I made the most out of my vacation and I am now ready to share my experience in my upcoming posts.