Adobong Pusit

Adobong pusit is a squid dish cooked with the squid’s ink,  making the sauce black in color.  This dish is similar to a Spanish squid dish that also uses the squid’s black ink to make the sauce, so it may have been brought to the Philippines by the Spaniards during Spain’s 300-year colonial rule of the Philippines.

Be sure to use fresh squid and cook it the same day it’s brought home from the market.

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Adobong Pusit


  • 1 lb medium-sized squid, cleaned and ink separated
  • 1/4 cup vinegar
  • 1 tsp sugar
  • 2 chili finger
  • 1 stalk celery sliced
  • 1/4 cup onion leeks
  • 2 tbsp cooking oil
  • 4 cloves garlic minced
  • 1 piece medium white onion, chopped
  • 1 small ginger julienned
  • 1 tsp salt
  • 1/4 teaspoon msg (optional)
  • 1/4 teaspoon pepper
  • 3 pcs bayleaves


  1. Heat oil on a cooking pan, medium heat. Saute garlic onion and ginger.
  2. Add cleaned squid. Add salt, msg, bayleaf and pepper to taste and stir fry for 2 minutes. Add squid ink, vinegar and brown sugar then simmer for 5-10 minutes (medium heat). Note: Do not over cook . since the squid can get tough and chewy.
  3. Add chili finger, celery and onion leaks then reboil.
  4. Serve with rice.

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  • Francis Geroge

    Wow! Adobong pusit is like one of my favorite foods ever. My whole day is complete when this is at my table. Glad that you had provided here step by step process on how to properly cook it. Great! Thanks!

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