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Pinoy Kitchenette
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| 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.
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)
Procedure:
- 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.
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20 comments:
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/
Favorite ko rin ito.Kaya for sure I will pig out on this pag uwi namin! :)
my favorite too :)
have a great weekend!
my entry:
http://vhen.blogspot.com/2011/08/purple-yam.html
@Tetcha
right! mas maitim mas malasa1
@♥FoodTripFriday♥
wow!so talagang food trip yan :)
Love this! With lots of steaming hot plain rice! Happy FTF!
The Twerp and I
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!!
@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!
@jellybelly
you are so right! lots and lots of rice... :)
@Vhen
thank you vhen! have a great weekend!
I've had traditional adobo, but I've only had squid as calamari. Great picture!
the black ink makes it tastier.:p
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 ~
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 love this too.. a bit messy to eat though :P
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.
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!
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 ♥
fave din ito ng mga kids ko, kaso minus the ink:)
I love this blackened squid, bursting with flavours. Thank you for linking with Any One Can Cook :)
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