I am calling this dish Tastylicious Adobong Pusit because the result of this recipe is both tasty and delicious. The ingredients are almost the same as regular adobong pusit, while the procedure is a bit different. The recipe requires the squid to be cooked on a reasonable amount of time to maintain its tenderness. The sauce (which contains most of the flavors) was cooked longer (without the squid) so that it will reduce and become tasty. It was poured over the squid and tossed before serving.
I enjoyed eating it over a cup of warm white rice. I must say that my taste buds were very satisfied. I was tempted to scoop more rice, but I’m glad that I was able to control myself this time. It was a hard fought battle within me. I had to eat more adobong pusit without the rice, which was still okay.
The recipe below suggests small to medium sized squid because these are tastier compared to the bigger varieties. However, you can use any size depending on the availability of the ingredient. The first thing that you will need to do when handling squid is to clean it properly. First, pull out the cartilage (plastic-like soft bone) located above the tube and throw it away. The next step is to remove the ink sac. Do this by pulling out the head. You should see a tiny silver sac along with the innards. Harvest the ink by pressing the sac until the ink comes out. Use a small bowl to collect the ink. Note that most squid that I purchased here in the US have little to no ink sac. If you live in the US and tried cooking adobong pusit, this is the reason why it does not turn very black. A good remedy to this is to purchase squid ink or cuttlefish ink (also known as tinta de calamar). This is bottled concentrated squid ink that you can use for adobong pusit, paella negra, or black pasta.
Try this Tastylicious Adobong Pusit Recipe. Let me know what you think.
Tastylicious Adobong Pusit Recipe
- 3 lbs. small to medium sized squid cleaned and sliced
- 2 medium ripe tomato diced
- 1 medium red onion sliced into small pieces
- 1 head garlic crushed
- 1/2 cup soy sauce
- 4 tablespoons white vinegar
- 1 teaspoon granulated white sugar
- 1 teaspoon squid ink tinta de calamar or cuttlefish ink, mixed with 3 tablespoons water (optional ingredient)
- 3/4 cup water
- 3 tablespoons cooking oil
- Salt and ground black pepper to taste
- Heat oil in a pot.
- Once the oil becomes hot, saute garlic until it turns light brown.
- Add onion and tomato. Saute until the onion gets soft
- Add the squid. Sauté for 2 to 3 minutes
- Remove the squid from the pan and place in a clean bowl.Set aside.
- Pour soy sauce and water into the pan. Let boil.
- Add vinegar. Let the liquid re-boil. Stir and cover the pan. Continue to cook in medium heat for 3 to 5 minutes.
- Add the sautéed squid back in the pan along with sugar, salt, and ground black pepper. Stir. Continue to cook for 2 minutes. Note: do not overcook the squid to retain its tender texture.
- Using a slotted spoon or a spider strainer, remove the squid from the cooking pot leaving the liquid behind. Arrange the squid in a bowl. Continue to cook the liquid until it reduces to half.
- Pour the thick liquid into the serving bowl with the squid. Toss.
- Serve with white rice. Share and enjoy!