Adobong Pusit is a classic Filipino dish featuring squid simmered in a flavorful mixture of soy sauce, vinegar, garlic, onion, tomatoes, and bay leaves. The dish is quick to cook — essential to maintain the squid's tender texture, and pairs well with steamed rice. This savory, slightly tangy adobo variation is both simple and delicious, using staple pantry ingredients and fresh squid.
Ingredients 10
2 tbsp cooking oil
6 ‒ 8 cloves garlic, minced
1 onion, medium, sliced
2 tomatoes, medium, sliced
1 kg squid, cleaned and cut into 1–2 cm pieces
125 ml light soy sauce
125 ml cane vinegar
5 dried bay leaves
1⁄2 tsp black peppercorns, whole
steamed rice, to serve
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Method 8
Using a shallow round pan, add the and allow it to warm over medium heat.
Add the , , and and cook until softened.
Add the and stir to distribute evenly in the pan.
Add the , then the . Let it simmer briefly to allow the vinegar to release its acids.
Add the and , and continue to cook for 5–10 minutes until the turns white.
Remove from the heat.
(See tips if you cook beyond the 5–10 minute mark.)
Serve hot with steamed rice.
Anna Manlulo's tips
If you overcook the squid and go beyond the 5–10 minute mark, it may become tough. To rescue it, cook it much longer over low heat until it becomes tender again, though ideal texture is achieved with the short cook time.
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Notes
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