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.
Recipe by Ang Sarap (A Tagalog word for "It's Delicious") at