Description

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.

Ingredients

Scale

1 kg small fresh squid, cleaned (keep the ink)
1 onion, diced
1/2 cup soy sauce
1/2 cup vinegar
1 cup water
8 cloves garlic, minced
1 tsp sugar
6 pcs finger chillies
salt
freshly ground black pepper
oil

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Instructions

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.
In a pan add oil then sauté garlic and onions, once onions turn translucent add the chillies then stir fry for a minute.
Add the squid and stir fry for 3 minutes. Remove the squid again leaving everything back in the pan.
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.
Still in high heat add the squid back together with the sugar then simmer for 5 more minutes. Turn heat off then serve.

Notes

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.