Squid adobo is absolutely delicious.
Unfortunately, the combination of vinegar, “fishy” squid and garlic can be overpowering so make sure there is a good ventilation. Ensure to crank up the cooker hood filter.
Adobong Pusit (Squid Adobo)
Pusit Adobo
By Bless Mercado
Adobong Pusit
by Bless Mercado
Adobong Pusit
Ingredients
- 1 lbs medium-sized squid, cleaned, collect the ink and set aside.
- 1 large onion, diced
- 1/2 cup soy sauce
- 1 cup vinegar
- 1/2 cup water
- 5 cloves garlic, crushed
- 1 tsp sugar
- Salt and pepper to taste
- 2 tbsp cooking oil
Method
- In a heated wok (or any large cooking pan), add the soy sauce, water and vinegar. Bring these to a boil. I have always been told that the liquid for adobo must not be stirred until it has actually boiled, otherwise it would turn too sour.
- Add the squid and leave to simmer for at least 5 minutes.
- Turn off the heat.
- Drain the squid and set aside. Ensure that the soy sauce, water and vinegar sauce are set aside as well in a separate dish.
- Lightly wipe off any liquid from the wok; heat up the cooking oil.
- Saute the garlic and onions
- Return the squid on the wok and stir for a minute.
- Add the mixture of vinegar, water and soy sauce that was set aside. Simmer for 3 minutes.
- Finally add the ink and sugar. Add salt and pepper to taste. Simmer for another 3 minutes.
- Serve with freshly cooked boiled rice.
ENJOY