Ingredients

  • Serves 4 people
  • 15 ml vegetable oil

    1 bulb red onion, sliced

    7 cloves garlic, sliced

    500g baby squid, trimmed

    120ml cane vinegar

    75ml soy sauce

    60 ml water

    8 pcs peppercorns

    1 pc bay leaf

     

  • garnish:

    4 to 5 cloves fried garlic 

    1pc green finger chili (or green chili)

Squid Ink Adobong Pusit
Recipe Courtesy of
Asian Food Network

Squid Ink Adobong Pusit

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Adobong Pusit is squid that has been cooked using the signature adobo method where meat is simmered in a mixture of vinegar, soy sauce and garlic. This recipe is considered to be one of the easiest adobo to cook as squids have a relatively shorter cooking time compared to chicken or pork - however, do take care to not overcook the squid as it might end up rubbery! Once cooked, scoop into a bowl and you’ll have yourself a flavorful accompaniment to your white rice.
  • Easy
  • 10 min
  • 17 min
  • 10 min
  • 2 steps
  • 11 Ingredients
  • Easy
  • 2 steps
  • 11 Ingredients
  • 10 min
  • 17 min
  • 10 min

Instructions

  1. Cook the squid

    • Heat 15 ml oil in a pan over medium heat and sauté the sliced onion and garlic until translucent or for 2 to 3 minutes.
    • Add 500g baby squid into the pan and cook for 2 minutes.


  2. Season and simmer

    • Next, pour 120ml cane vinegar, 75ml soy sauce, 60ml water, 1 pc bay leaf and peppercorns.
    • Bring to a boil and allow it to simmer for 10 to 12 minutes until the squids are tender
    Season and simmer


Plate and Serve!

Top it with a piece of green chili and some fried garlic before serving.

Plate and Serve!
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    Ingredients
    • Serves 4 people
    • 15 ml vegetable oil

      1 bulb red onion, sliced

      7 cloves garlic, sliced

      500g baby squid, trimmed

      120ml cane vinegar

      75ml soy sauce

      60 ml water

      8 pcs peppercorns

      1 pc bay leaf

       

    • garnish:

      4 to 5 cloves fried garlic 

      1pc green finger chili (or green chili)

    Nutrition
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