Adobong Pusit: A Classic Filipino Squid Dish
Adobong Pusit: A Classic Filipino Squid Dish
Contents
Adobong Pusit is a beloved Filipino dish featuring tender squid cooked in a savory and tangy sauce made with vinegar, soy sauce, garlic, and onions. The dish is unique for incorporating squid ink, which adds depth of flavor and a rich, dark color.
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6
Ingredients
- 2 lbs medium-sized squid, cleaned (ink sacs reserved)
- 1/2 cup soy sauce
- 1/2 cup white vinegar
- 1 cup water
- 5 cloves garlic, minced
- 1 medium onion, sliced
- 2 medium tomatoes, chopped (optional)
- 1 tbsp sugar
- 2 tbsp cooking oil
- Salt and pepper to taste
Instructions
- Prepare the squid: Clean the squid by removing the innards, beak, and cartilage. Carefully extract the ink sacs and set aside. Rinse the squid thoroughly and cut into rings or leave whole.
- Boil the squid: In a pot, combine soy sauce, vinegar, and water. Bring to a boil, then add the squid. Simmer for 5 minutes. Remove the squid from the liquid and set aside. Reserve the cooking liquid.
- Sauté the aromatics: Heat oil in a pan over medium heat. Sauté garlic until fragrant, then add onions and tomatoes (if using). Cook until softened.
- Cook the squid: Add the squid back to the pan and sauté briefly. Pour in the reserved cooking liquid and simmer for 3 minutes.
- Incorporate the ink: Add the ink sacs to the sauce and crush them to release the ink. Stir well to combine.
- Season and finish: Add sugar, salt, and pepper to taste. Simmer for another 3 minutes until the sauce thickens slightly.
- Serve: Transfer to a serving dish and pair with steamed rice.
Tips and Notes
- Freshness matters: Use fresh squid for the best flavor and texture. If unavailable, frozen squid can be used, but omit the ink sacs.
- Avoid overcooking: Squid becomes rubbery if overcooked. Simmer only until tender.
- Customize the sauce: For a thicker sauce, add a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) during the final simmer.
FAQ
Can I use frozen squid for this recipe?
Yes, but note that frozen squid typically lacks ink sacs, so the dish will be lighter in color and flavor.
Why is my squid rubbery?
Squid becomes rubbery when overcooked. Follow the recommended cooking times to keep it tender.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid overcooking the squid.
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