Adobong Pusit (Squid Adobo)
Adobong Pusit (Squid Adobo) is a savory Filipino dish that combines tender squid with a bold, tangy sauce made from soy sauce, vinegar, garlic, onions, and a touch of ginger. The squid is briefly sautéed with aromatics, allowing it to absorb the rich, umami flavors while remaining tender and juicy. Some versions add long chili peppers for a spicy kick, and the sauce has a perfect balance of salty, sour, and slightly sweet notes.
Ingredients
- 400 grams squid, cleaned
- 2 tomatoes, chopped
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 thumb-sized piece of ginger, sliced
- 2-3 bay leaves
- 1/4 cup soy sauce
- 1/4 cup vinegar
- Peppercorns, to taste
- 1 teaspoon sugar
- 1 long chili, sliced
- Peppercorns, to taste
Instructions
- Bring a pot of water to a boil. Blanch the cleaned squid in the boiling water for about 1-2 minutes. Drain the squid and set it aside.
- In a pan, heat a small amount of oil over medium heat. Sauté the minced garlic, sliced onions, and sliced ginger until they are fragrant and the onions become translucent.
- Add the chopped tomatoes to the pan and cook until they soften.
- Add the blanched squid to the pan. Pour in the soy sauce and vinegar, then add the peppercorns and bay leaves. Add the long chili and sugar, adjusting the seasoning to taste.
- Bring the mixture to a boil, then lower the heat and let it simmer for about 5 minutes.
- Serve the Adobo Pusit hot, with steamed rice.
Notes
Blanching the Squid
To eliminate any fishy odor and enhance the flavor, begin by briefly blanching the squid. Bring a pot of water to a rolling boil and immerse the squid for about one minute. This quick blanching not only helps in removing undesirable odors but also sets the stage for a cleaner, fresher taste. After blanching, promptly drain and rinse the squid under cold water to stop the cooking process and further cleanse it. Tried this recipe?Let us know how it was!
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