🦑 Adobong Pusit

Seafood · Main ingredient: Squid · ⏱ 25 min · Serves 5 · ~₱345 · Best for: Dinner, Lunch

Ingredients

• 1 kg Medium squid, cleaned with ink sacs reserved
• 0.25 cup Soy sauce
• 0.25 cup Vinegar
• 6 cloves Garlic, crushed and minced
• 1 pc Medium onion, sliced
• 1 pc Bay leaf
• 1 tsp Whole peppercorns
• 1 tbsp Cooking oil
• 2 pc Pieces green finger chili (optional)
• 1 tbsp Sugar, to taste (optional)

Instructions

1. Clean the squid, separating the tentacles from the bodies, and carefully set aside the ink sacs without breaking them.
2. Heat oil in a pan and sauté garlic and onion until fragrant.
3. Add the squid and sauté briefly for 1-2 minutes over high heat.
4. Pour in soy sauce, vinegar, and water, then add bay leaf and peppercorns. Bring to a boil without stirring for the first 2-3 minutes.
5. Break the reserved ink sacs into the sauce and stir to release the ink, turning the sauce dark.
6. Lower heat and simmer for 15-20 minutes until the squid is tender (squid can also be removed early and the sauce reduced separately to avoid rubbery texture, then returned to the pan).
7. Season with sugar and adjust salt/soy sauce to taste, adding chili if desired.
8. Simmer until sauce thickens slightly and coats the squid. Serve hot with rice.

🩺 Health-condition tags and calorie counts are general reference estimates only, not medical advice — consult a doctor or dietitian for guidance specific to you.

Guides

• 🍖 The Story of Adobo: How the Philippines' Unofficial National Dish Got Its Name