Adobong Pusit is a warm and comforting homemade dish that is absolutely mouthwatering. Because we live by the water, the Philippines is home to many fish and seafood dishes we commonly find at our dining table –– and adobong pusit is definitely one of them! This version of adobong pusit is similar to the regular way of cooking and preparing this dish, with one major change: how we cooked the sauce. In this recipe, we allow our sauce to cook and reduce a little longer, to produce a sauce that is thicker and more –– you guessed it –– tastylicious! Poured over and tossed with the tender squid before serving, paired with white rice, it makes for the perfect bite!
It’s hard not to love adobo; that smell of soy sauce, vinegar, and garlic is impossible to resist! But apart from adobong pusit, did you know there are other ways to enjoy the chewy, tasty squid?
- If you only have a little while to prep and cook your meal, I recommend this tasty Ginasang Pusit. In only 25 minutes, you’ll have a special, sautéed squid dish you’ll definitely enjoy. It’s a very easy dish to make and requires very little ingredients. With just tomatoes, onions, garlic, and fish sauce, you can have it at your dining table in no time!
- Summer is the perfect time to have grilled meats and fish, and squid is no different. This Inihaw na Pusit (or Grilled Squid) is the perfect companion to warm summer days. Inihaw na Pusit goes great with a dip of classic toyomansi, and can be enjoyed with rice and a nice, cold glass of beer.
- And if you’re nuts for coconuts, what’s not to love about this Ginataang Pusit recipe? We love to put coconut milk in a variety of dishes. And with the chewy texture of pusit it makes for an unforgettable dish. Many people also enjoy this dish spicy, so you can even have it with Serrano or jalapeño peppers!
But if it’s adobong pusit you enjoy, and you’re looking for a way to make that sauce even more delectable –– you’ve come to the right place! Follow this tastylicious adobong pusit recipe, and satisfy your cravings today!
How to Make Your Tastylicious Adobong Pusit
Making Adobong Pusit might seem intimidating at first, but there’s no need to worry! This recipe is so easy to follow, it will leave you with your own delicious adobong pusit in a little over half an hour.
Let’s prepare your ingredients for adobong pusit first. Clean and slice your squid into smaller, bite-sized pieces. Do the same with your medium sized red onion. Be sure to also crush your head of garlic and dice your two ripe tomatoes. Once you’ve set aside all your ingredients, you’re now ready to start cooking!
Put three tablespoons of cooking oil in a pot. Once it’s heated up, sauté your crushed garlic until it becomes a light brown. Add in your onion and tomato and continue to sauté it until your onion softens.
Now it’s time to add in your slices squid! Sauté it for 2 to 3 minutes, but be sure not to keep your heat on too high. You don’t want your squid to overcook! Remove the squid from the pan and place is in a clean bowl, setting it aside until later on.
To make your adobong pusit’s sauce, add in half a cup of soy sauce and ¾ cup of water into the pan, and let it boil. Pour in your 4 tablespoons of white vinegar, and keep the liquid mixture boiling. Stir your combination of liquids for a bit before covering the pan and letting it cook by itself. Keep your pan over a medium heat, and cook it for about 3 to 5 minutes.
Toss your sautéed squid back in the pan of liquids, along with your sugar, salt, and ground pepper to taste. Stir these all together, and let your squid soak up the delicious flavors of the sauces. Continue to do this for 2 minutes, but again, be careful to not overcook your squid! Bring the heat down if you need to, so it can keep its tender texture. We don’t want an adobong pusit that’s too hard or tough to chew.
Using a spider strainer or slotted spoon, remove the squid from the cooking pot and arrange it in a serving bowl. The liquid should be left behind until it’s reduced to about half the volume of the pot. The consistency should thicken, making a sauce that looks, smells, and tastes absolutely delicious.
Pour the liquid into the same serving bowl the squid is in and mix them together. Once again, let your squid soak up the sweet and savory taste of the adobo sauce.
Just like that, you’ve finished cooking your adobong pusit! Serve it over a bed of warm, white rice, and share and enjoy it with your family and friends.
Let us know what you think of this awesome adobong pusit recipe.
Try this Tastylicious Adobong Pusit Recipe. Let me know what you think.
Tastylicious Adobong Pusit Recipe
This is a recipe for Tastylicious Adobong Pusit
Ingredients
- 3 lbs. small to medium sized squid cleaned and sliced
- 2 medium ripe tomato diced
- 1 medium red onion sliced into small pieces
- 1 head garlic crushed
- 1/2 cup soy sauce
- 4 tablespoons white vinegar
- 1 teaspoon granulated white sugar
- 1 teaspoon squid ink tinta de calamar or cuttlefish ink, mixed with 3 tablespoons water (optional ingredient)
- 3/4 cup water
- 3 tablespoons cooking oil
- Salt and ground black pepper to taste
Instructions
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Heat oil in a pot.
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Once the oil becomes hot, saute garlic until it turns light brown.
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Add onion and tomato. Saute until the onion gets soft
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Add the squid. Sauté for 2 to 3 minutes
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Remove the squid from the pan and place in a clean bowl.Set aside.
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Pour soy sauce and water into the pan. Let boil.
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Add vinegar. Let the liquid re-boil. Stir and cover the pan. Continue to cook in medium heat for 3 to 5 minutes.
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Add the sautéed squid back in the pan along with sugar, salt, and ground black pepper. Stir. Continue to cook for 2 minutes. Note: do not overcook the squid to retain its tender texture.
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Using a slotted spoon or a spider strainer, remove the squid from the cooking pot leaving the liquid behind. Arrange the squid in a bowl. Continue to cook the liquid until it reduces to half.
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Pour the thick liquid into the serving bowl with the squid. Toss.
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Serve with white rice. Share and enjoy!
Video
Notes
- The recipe suggests small to medium sized squid because these are tastier compared to the bigger varieties. However, you can use any size depending on the availability of the ingredient.
- Try to handle the squid properly. Clean it first by pulling out the cartilage (plastic-like soft bone) located above the tube and throw it away. The next step is to remove the ink sac. Do this by pulling out the head. You should see a tiny silver sac along with the innards. Harvest the ink by pressing the sac until the ink comes out. Use a small bowl to collect the ink.
- Most squid in the US have little to no ink sac. You can add cuttlefish ink (also known as tinta de calamar) for additional taste and color.
Nutrition
Serving: 5g | Calories: 366kcal | Carbohydrates: 15g | Protein: 46g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 634mg | Sodium: 1422mg | Potassium: 870mg | Fiber: 1g | Sugar: 3g | Vitamin A: 500IU | Vitamin C: 21mg | Calcium: 105mg | Iron: 3mg
