There are so many adobo versions, and this adobong pusit (squid adobo) is one of them. And squid is one of the most popular and well-loved sea foods that many of us will say no to. Adobong pusit is very easy to prepare. To make it even more delicious, make sure to use the squid ink.
Here’s how to cook Adobong Pusit:
10 pcs. Medium sized Squid (Cleaned, cut and Ink sac reserved)
1 medium sized Red Onion
4 cloves Garlic
1 tsp. Ginger
2 pcs. Tomatoes
1 tsp. Chili Powder
1 tsp. Honey
1/2 cup Vinegar
1 1/3 tbsp. Soy Sauce
1. Clean the squid thoroughly. Cut as you desired. Make sure to carefully remove the ink sac, reserve it.
2. In a pot heat some canola oil and sauté onion and garlic. Add tomatoes and ginger.
3. Add the squid and pour a little amount of water, about 1/2 cup. Cover and let it simmer for 5 minutes.
4. Add in the ink sac, bay leaves, chili powder, season with salt and pepper. Add honey to give a kick of sweetness.
5. Pour in the vinegar. Then the green onions. Simmer for another 3 minutes.
Ready and Serve!
Note from Delish:
I just love seafood, and adobong pusit is one of my favorites. Since I also received a request via our Recipe Request page to prepare adobong pusit, I decided to prepare this dish. I add a little bit of twist by adding honey since I want my adobo a little bit sweet.
If you have any question, drop a comment below or send me an email.
Watch how to cook Adobong Pusit here: