Adobong Pusit

Adobong Pusit

This is one of the dishes I had been craving to eat and make for the longest time, it was long due because fresh small squid with ink is quite hard to find here in New Zealand and most of the ones sold are the large ones which is not recommended for this dish. Several weeks ago I was jumping in joy when I found this in our fishmonger.

Adobong Pusit is a squid stewed in vinegar, soy sauce and squid ink, it is one of the common dishes in the Philippines. Like the usual adobo it is loaded with garlic which gives it a really nice and robust flavour. This type of adobo usually contains more sauce than usual and it is black in colour due to the ink, the taste is quite different as well as the ink gives it a salty with a bit seafood taste, combined with vinegar and soy sauce it sorts of mellows it down.

A really nice dish specially when paired with vegetable dishes like pinakbet which we did. I really missed this dish and hopefully they regularly sell this type of squid so we can make them again.

Adobong Pusit
Prep time
Cook time
Total time
Serves: 4-5
  • 1 kg small fresh squid, cleaned (keep the ink)
  • 1 onion, diced
  • ½ cup soy sauce
  • ½ cup vinegar
  • 1 cup water
  • 8 cloves garlic, minced
  • 1 tsp sugar
  • 6 pcs finger chillies
  • salt
  • freshly ground black pepper
  • oil
  1. In a sauce pan add soy sauce, vinegar and water bring to a boil. Once boiling add the squid and cook for 2 minutes. Remove the squid then reserve the liquid, set it both aside.
  2. In a pan add oil then sauté garlic and onions, once onions turn translucent add the chillies then stir fry for a minute.
  3. Add the squid and stir fry for 3 minutes. Remove the squid again leaving everything back in the pan.
  4. Pour the soy sauce vinegar mixture used on first step, turn heat to high then bring liquid to a boil. Add the squid ink and reduce liquid to half its volume.
  5. Still in high heat add the squid back together with the sugar then simmer for 5 more minutes. Turn heat off then serve.
You might be thinking the squid will be over cooked and become tough after 10 minutes or more, don't worry small squid is quite forgiving and does not become tough like the bigger ones as their flesh is quite thin.


Adobong Pusit Wide


13 Responses

  1. Oh dear! Will make adobong pusit for lunch tomorrow! SURE WILL!

  2. Oh, I would love this Raymund – will make it next time there is fresh squid at the fish shop – used to eat a lot when we lived in Sydney but not so available here:(

  3. For those who are crazy for squid, this is the dish!!!!

  4. suituapui says:

    I love squid, cooked in any way. Easy to get here but we drain away the ink though…not used to having that.

  5. Sammie says:

    I looooove squid! And this looks absolutely wonderful!

  6. Loaded with garlic you say. Oh Yeah…. this sounds super yummy Raymond.

  7. Of course I was drawn to this recipe for the garlic… LOL Gorgeous juices and flavours.

  8. Pinoy Citizen says:

    Personally, I don’t like to overload the adobong pusit with too much garlic. The garlic tends to overwhelm the delicate flavor of squid ink which is what I try to bring out in this dish.

  9. Cassius says:

    I have tried it.. It was really good! Tasty and different unique taste . thannks!!

  10. One of the Best Adobong Pusit. I have my own Version of this Adobong Pusit Recipe too. Maybe you can check it out?

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