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.

734c4f21422fec92e8d4e6f92a8ffb41 Adobong Pusit

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.

© 2013, admin. All rights reserved.