Monday, April 20, 2015

Adobong Pusit Recipe -- with a little twist

I craved for adobong pusit (squid) yesterday so I headed to the market praying it's available. Good thing there's squid and the right size I was hoping for -- the small to medium sized squid.

Here is a recipe for Adobong Pusit that I got from my father.


1 kilo small - medium squid
1/2 cup vinegar
4 cloves garlic
3 tbsp cooking oil
salt and pepper to taste
2 pcs siling haba (the green one)
bay leaf
1/2 cup sprite or 7-up (our secret ingredient)

  • Wash and clean the squid. There are cooks who detach the head from the body (and remove the ink sack found in the head). I prefer to keep them attached. I also do no like removing the ink sack that gives the black coloring. The darker, the better -- that's how I like my adobong pusit.
  • Saute minced garlic in oil. 
  • Add the squid. Let it stay for a while.
  • Add sprite or 7-up. Simmer for a few minutes. 
  • Add vinegar, bay leaf and siling haba. Sprinkle salt and pepper to taste.
  • Serve hot with steamed rice. 
I like to have my adobong pusit served with the black sauce. I like to mix it with rice when I eat. Sometimes, I even fry steamed rice in the pan I used to cook the adobong pusit. Black is beautiful -- or in thiscase, YUMMY!

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