"Filipino food is a fusion of different flavours which evolves through various influences like Spanish, American, Chinese and other Asian countries. As we adapted and concocted these dishes it has created diverse flavours that are uniquely Filipino seasoned and spiced by our rich culture".

Friday, August 12, 2011

Adobong Pusit (Squid Adobo)

Adobong Pusit

Adobong Pusit is my daughter's favorite. Amazingly, the squid's ink that makes the sauce black doesn't irk her. She even makes fun of smiling and showing her teeth smeared with that black sauce.
When cooking Adobong Pusit, its very important that you buy it fresh, meaning no foul smell, and cook it the same day you buy it.
Cooking this doesn't require much time as that of cooking pork or chicken adobo, since squids cooks fast, and you can never overcook it or else it would be like eating a rubber.

For this recipe, I used the following Ingredients.

1 kilo squids (best to use small to med sized squids)
1/4 cup vinegar
1/4 cup soy sauce
6 cloves garlic, minced
2 pcs laurel leaves
1 small piece of ginger, sliced
1 tsp sugar
salt and ground pepper, to taste
1 tbsp oil
green finger chilis, chopped (optional)

  • Wash and clean squids. Cut into rings if preferred. Drain well.
  • In a pan, saute ginger, then onions and garlic. 
  • Add squids. Pour in the vinegar and soysauce. 
  • Season with salt and ground pepper.Add bay leaves and sugar. Add chilis (optional).
  • Cook uncovered for about 5 to 8 minutes.
  • Serve with rice.

Linking to:

   All recipes are on Petitchef


Tetcha said...

My husband loves adobong pusit, too, and the darker the sauce, the better for him, just like what your daughter prefers. Happy FTF! Here's my entry: http://www.delightmyappetite.com/2011/08/food-trip-friday-bonchon-chicken/

♥ Willa @ Postage Journal♥ said...

Favorite ko rin ito.Kaya for sure I will pig out on this pag uwi namin! :)

Unknown said...

my favorite too :)

have a great weekend!

my entry:


Pinoy Kitchenette said...

right! mas maitim mas malasa1

Pinoy Kitchenette said...

wow!so talagang food trip yan :)

jellybelly said...

Love this! With lots of steaming hot plain rice! Happy FTF!

The Twerp and I

purabi naha said...

I am crazy when it comes to eating adobo...and you know it! Squid adobo is new to me...I'll pass this recipe to my dear helper (who cooks great filipino dishes) and she'd love to cook this for us!! Yummy!!

Pinoy Kitchenette said...

@purabi naha
hahaha! i'm so glad you like this! lucky you, you have the helper who knows how to cook adobo! brace yourself, we have about a hundred or more adobo recipes :)
Happy weekend Purabi!

Pinoy Kitchenette said...

you are so right! lots and lots of rice... :)

Pinoy Kitchenette said...

thank you vhen! have a great weekend!

LivingSoAbundantly said...

I've had traditional adobo, but I've only had squid as calamari. Great picture!

Unknown said...

the black ink makes it tastier.:p

wok with ray said...

Some cooks pull out the middle part that produces ink to minimize the darkening of the sauce. But to me, either way is fine. Black sauce or NO black sauce -- ubos yan! Thank you for sharing Margarita and have a great weekend!

~ ray ~

agent112778 said...

fave ko ang squid, kahit anong luto...this floating widget on the left is cute, where did you got this?

heres my FOOD TRIP FRIDAY entry

i♥pinkc00kies said...

I love this too.. a bit messy to eat though :P

kat-in-the-kitchen said...

My kids won't eat adobong pusit if I will not remove the ink lol, so whenever I cook adobong pusit, it is not pusit anymore. Anyway, was here for FTF.

nuts said...

my ultimate favorite! but I seldom cook this because my kids seem to find this food unappealing with its dark color. i told them that its the dark sauce that makes the taste great.
btw, liked and joined your site. thanks!

Anonymous said...

Ay namiss ko na ang adobong squid. My brothers are such picky eaters that all the squid becomes calamares instead. :( Sarap!
Lunch in Crisostomo, Nuvali ♥

imriz said...

fave din ito ng mga kids ko, kaso minus the ink:)

Umm Mymoonah said...

I love this blackened squid, bursting with flavours. Thank you for linking with Any One Can Cook :)

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