Adobong Pusit
Savory, slightly tangy squid adobo cooked with vinegar, soy sauce, garlic, and squid ink.
Servings: 6
Calories: 327kcal
Cost: $12-$16
Instructions
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Clean the squid: Rinse under cold water. Remove the head, innards (save ink sacs if using), spine, and beak. Rinse again. Slice the body of the squid into rings if using larger squid—they shrink as they cook.
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Sauté aromatics: Heat oil over medium-high. Sauté the ginger and lemongrass until fragrant. Then, sauté garlic and onion until softened and lightly golden.
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Add spices and chilies: Add the bay leaves, sliced chilies, and black pepper to taste. Sauté for 30 seconds to release the flavor. Adding chilies now mellows their heat—save extra for garnish.
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Add squid: Increase the heat to high. Combine squid and toss for a few minutes to coat with aromatics and start releasing liquid.
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Add vinegar: Pour in the vinegar. Let it come to a boil without stirring. Cover, lower to medium heat, and simmer for 10 minutes. Add water if it gets too dry.
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Season and simmer: Check the sauce. Add water if dry; reduce if watery. Stir in the soy sauce, fish sauce, and sugar to taste. Simmer until squid is tender and sauce slightly thickens.
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Add squid ink (optional): Dissolve ink sacs in warm water or a bit of sauce from the pan, then stir it into the mixture. Simmer for 1–2 minutes to bring everything together. Top with more chilies, scallions, and fried garlic or crispy shallots.
Notes
- Squid: Use small squid if possible—they’re more tender and cook faster. Slice larger ones into rings. Keep ink sacs for natural squid ink, or use store-bought.
- Ginger & Lemongrass: Help reduce seafood smell and add a fresh flavor. Use one or both.
- Additions: Tomatoes add sweetness and acidity. I used red and green chilies for heat and color. Bell peppers or kangkong also work well.
Nutrition
Calories: 327kcalCarbohydrates: 9gProtein: 24gFat: 21gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 352mgSodium: 471mgPotassium: 437mgFiber: 0.4gSugar: 2gVitamin A: 54IUVitamin C: 10mgCalcium: 62mgIron: 1mg
Disclaimer: The nutritional information provided here is solely for informational purposes. I am not a certified nutritionist, and this data hasn’t been evaluated by the Food and Drug Administration or any other authority. It shouldn’t be seen as health or nutrition advice. The figures are estimates calculated from various food composition databases and might vary based on product types, brands, natural variations in produce, and ingredient processing methods. Individual results may differ.