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.
- 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
- Heat oil on a cooking pan, medium heat. Saute garlic onion and ginger.
- 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.
- Add chili finger, celery and onion leaks then reboil.
- Serve with rice.
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