Adobong Pusit Recipe (Squid Adobo)
Adobong Pusit can be prepared with a short ingredients list; you’re only going to need soy sauce (toyo), vinegar (suka), garlic (bawang), onions (sibuyas), bay leaf (laurel), ground black pepper (durog na paminta), cooking oil (mantika), and salt & pepper to taste.
Servings 6 people
Calories 106kcal
Cost $15
Ingredients
- 1 kg large or small size Pusit
- 1 head garlic crushed
- 1 small onion
- 1 cup vinegar
- ¼ cup soy sauce
- 2 tbsp peppercorns crushed
- 3 pcs bay leaf
- 3 tbsp cooking oil
- 2 stalks Tanglad (optional)
- salt to taste
Instructions
- To clean Pusit, pull out the head and the innards will come out with it.
- Keep aside ink sack discard entrails.
- Remove the teeth and keep aside head and tentacles.
- Remove the membrane from the body and wash out entrails.
- Final wash squid and drain.
- Slice body into ½” crosswise if you bought Large Size Squid (Pusit).
- Cut tentacles in proportion to sliced body.
- In a casserole put Pusit including the ink sack and the rest of the ingredients,
- Add 1 to 2 cups of water simmer for 30 minutes or more until it is soft but firm and sauce thickens.
- Season with salt.
- Serve hot with lots of rice.
Nutrition
Calories: 106kcal
