What is adobong pusit?
Adobong Pusit is a Filipino dish which consists of squid cooked in a marinade made from soy sauce, vinegar, garlic, bay leaves and black pepper. The squid is usually fried before it is simmered in the marinade to allow the flavours to develop. The dish is commonly served with steamed white rice and has a savoury and slightly tangy taste.
Origins of Adobo in Filipino Cuisine
Adobo is a traditional Filipino dish and cooking style that has been around for centuries. It was likely developed as a way to preserve meats during the hot and humid climate of the Philippines.The sauce is used to marinate meats such as chicken, pork, fish and even vegetables before being simmered in its own juices with additional ingredients depending on the recipe.
Adobo has since become one of the most popular dishes in Filipino cuisine due to its simplicity, flavorful taste and versatility.
How to Make Adobong Pusit
While making adobo isn’t a complex task, adobong pusit can be a bit more tricky if you’ve never prepared squid before.
To clean a squid, remove the head from the body and set aside the ink sac and guts. Use kitchen shears to remove the head below the eyes and then separate the arms and tentacles. Finally, remove the beak by squeezing the centre of the tentacles. Remove the thin, translucent piece of cuttlebone from the tube and dispose of the eyes, beak, and cuttlebone. Rinse and dry the remaining parts.
Make sure to cut the squid body into rings or strips, depending on the desired presentation. You want to make sure that you cut them thin enough so they cook quickly and evenly. It’s also a good idea to toss the prepared squid in flour before frying, as this will keep it from sticking together. Once your squid is prepped and ready to go, you’re ready to start cooking your adobong pusit.
Ingredients:
- 8 ounces (225g) cleaned squid or baby squid, beak and cuttlebone discarded, ink and half the guts reserved
- 2 tablespoons olive oil
- ¼ teaspoon coarsely cracked black pepper
- 4 cloves garlic, smashed and peeled
- 1 whole fresh serrano chile
- ½ chopped Thai bird’s eye chile (optional, my preference is hotter)
- 2 bay leaves, fresh or dried
- 1 tablespoon soy sauce
- 1 tablespoon apple cider vinegar
- Steamed white rice, for serving
Instructions
- Cut the squid into rings, arms and tentacles. If you’re using baby squid, they can be tossed in whole.
- Heat a 2-quart (2L) sauce-pan over medium high. Add the olvie oil, black pepper, and garlic and cook for about 2 minutes, until softened. Add the serrano chile, bird’s eye chile, bay leaves, soy sauce and vinegar, then simmer for another minute.
- Add the squid, then squeeze the ink from the ink sac and the reserved guts if you’re using them. Cook in the liquid for 1 minute. The sauce should thicken instantly. Turn off the heat and transfer to a serving bowl.
- Serve over hot white rice.
Final Thoughts
Adobong pusit is a tasty dish, but it can be tricky to perfect. If you haven’t cooked squid before, it may take some practice to get the texture and flavour just right. With a little patience and practice, though, you can create an amazing Filipino dish that will impress your friends and family. Enjoy!
