Adobong pusit (squid adobo) is a Filipino squid recipe, where squid is cooked in a sauce made by ginger, garlic, onion, tomatoes, soy sauce, oyster sauce, vinegar, pepper. green chilies and red chilies. The classic Filipino adobong pusit flavours in combination with the ocean taste of the squid makes this fascinating dish. Tender squid rings braised in soy sauce and vinegar sauce with a layer of rich tomato flavour will surely satisfy your taste buds.
Squid may be the next most famous seafood next to shrimps and crabs. It appears in different sizes which makes it suitable and a greatly used ingredient in an array of seafood dishes. Some people confuse squid from cuttlefish. Both are cephalopods which may be a cousin of octopus and nautilus. They look a lot similar but the squids have a torpedo-shaped bodies while the cuttlefish are flat. Most of the squids are sold as fresh ones in the wet market while the cuttlefish are often processed and pre-packed and cleaned. You can actually use these two in your favorite dishes interchangeably.
If you’re planning to diversity your meals, one great addition to your seafood choices is the adobong pusit. The slightly rubbery texture of the cooked pusit will complement the perfect balance of savoury flavors from our classic adobo. If you wanna venture on using seafood on your adobo, start with this recipe today. Have fun!
HOW TO COOK ADOBONG PUSIT
Some people are hesitant in using fresh squid on their daily dishes. Cleaning and preparing a squid is almost similar to cleaning a fish. Cleaning the squid is important to prevent making your dish too black from the black squid ink which remains in the squid. The squid is actually clean once you have removed the intestines and the cartilage. If you have a lot of time to spend cleaning the squid, you can gently scrub the skin for a whiter outer layer. Once the squids are clean, cut them into small rings. You can opt not to cut them if you want giant adobo squid.
Quick reminder: The total cooking time for the adobong pusit must 10 minutes or less. Cooking it longer might make the squid too gummy.
In making the adobo, start by sautéing the aromatics. Unlike the classic adobo, we will also use chopped tomatoes. The acidity from the tomatoes will help lessen the “fishy” taste from the squids. The hack on ensuring that the squid would not end up being too gummy is to cook them using high heat. Let the squid simmer until the liquids came out. This liquid will also help in making the squid soft and tender. The following steps would be similar to cooking the classic adobo. Add the seasonings and the spices until you form a nice savoury adobo sauce. Add some green and red chilies for some kick. Transfer the adobong pusit in a serving plate and enjoy with hot steaming rice! Share some with your friends and family.
Adobong PusitCourse: Seafood
1 kilo squid
3 tablespoons soy sauce
3 tablespoons vinegar
1 tablespoon oyster sauce
1 medium-sized onion (chopped)
5 cloves of garlic (minced)
1 thumb-sized ginger (chopped)
2 pieces tomatoes
pepper to taste
red and green chilies
- To prepare the squid, remove the intestines and pull out the cartilage. Cut them into serving pieces.
- Heat some oil in a pan and sauté the ginger, garlic, onions and tomatoes until light brown. Add the squid pieces and sauté with the aromatics using high heat. Cover the pan and let it simmer for 2 to 3 minutes using high heat until the water comes out from the squid.
- Pour the vinegar, soy sauce, pepper and oyster sauce. Let it simmer for a minute without stirring.
- Stir the adobong pusit and let it simmer for another 2 to 3 minutes using high heat.
- Add some red and green chilies and stir gently to infuse the flavor.
- Transfer the adobong pusit in a serving plate and serve with hot steaming rice. Enjoy!
Paano Magluto ng Adobong Pusit
- 1 kilo pusit
- 3 kutsara ng toyo
- 3 kutsara ng suka
- 1 kutsara ng oyster sauce
- 1 sibuyas (hiniwa)
- 5 butil ng bawang (hiniwa ng maliliit)
- 1 luya (hiniwa)
- 2 piraso ng kamatis
- siling labuyo at pangsigang (optional)
- Alisin ang lamang loob ng pusit at hilahin ang cartilage. Hatiin ito sa maliliit na piraso.
- Magpainit ng mantika at igisa ang luya, bawang, sibuyas at kamatis hanggang maging light brown. Ilagay ang pusit at igisa gamit ang mataas na apoy. Takpan ang kawali at hayaan itong maluto ng 2 hanggang 3 minuto hanggang lumabas ang liquid galing sa pusit.
- Ilagay ang suka, toyo, paminta at oyster sauce. Hayaan itong kumulo nang hindi hinahalo.
- Haluin ang adobong pusit at hayaan itong maluto ng 2 hanggang 3 minuto gamit ang mataas na apoy.
- Maglagay ng sili at haluin ito para umanghang.
- Ilipat ang adobong pusit sa isang serving plate at ihain kasama ang mainit na kanin. Enjoy!