Adobong Pusit

This recipe is my mom’s version of Adobong Pusit.  My mom does not cook that much, but when she does, it definitely turns out to be a winner.

We Filipinos love making adobo dishes. Aside from chicken pork adobo, we love cooking  adobong pusit not just for its taste but also for the availability of its ingredients.  Squid is always available in the market and supermarkets (red tide of course as an exception :( )  Adobo usually  only  requires pantry staples such as soy sauce, vinegar, and garlic. This is a classic Filipino dish and is very easy to make…well okay, except for the cleaning part and going full battle with the removal of  the  squids’ eyes :). But after that, everything is easy peasy.

My mom’s version does not have water in it. The liquid   from this dish is basically simmered down squid ink which means concentrated flavor.  You can choose the cooking time according to your sauce thickness preference. You may want to cook it a bit longer than the 10 minutes cited in the directions for an almost dry adobong  pusit, or you may even want to cook it a little bit shorter than 10 minutes if you want a slightly saucier dish. Either way, this dish is absolutely delicious.  Partnered with hot steaming brown or red rice  (more healthful than white rice of course!), I can assure you of a very happy tummy. 

 

Ingredients:

750 grams small or medium sized squid

 (eyes, membrane or skin, rib part removed but save the ink! )

2 Tablespoons ginger, sliced into strips

1 head garlic, chopped

1 medium onion, chopped

3 Tablespoons Soy Sauce

½ teaspoon ground black pepper

2 finger chili (or sili pansigang)

2 Bay leaves (laurel leaves)

3 Tablespoons Vinegar

cooking oil

Directions:

1. In a pan, heat about 2 tablespoons oil.

    Brown the ginger, then garlic and onions.

2. Add squid with ink, soy sauce, black pepper, finger chili, and bay leaves.

    Mix and simmer for a couple of   minutes.

3. Add vinegar but do not mix right at once so that that the vinegar can cook properly for

    a few minutes. Simmer for 10 minutes on medium heat.

     (You may add 2 tablespoons more oil if you want a shinier looking dish). Yummy!