Adobong Pusit

ADOBONG PUSIT (SQUID) was my food nightmare when I was a kid. At first sight, it was horror, a black ink soup with creepy tentacles. It seemed like the dish was unsafe to eat or not something to be eaten at all. But my mom was successful to let me chew and swallow ADOBONG PUSIT. And it happened to be one of my favorite squid dish. I would even prefer cooking ADOBONG PUSIT rather than Calamari. One technique I learned from my friend is to cook the ADOBONG PUSIT with Sprite or 7-up for a sweeter and flavorful dish.


1 tbsp. cooking oil
3 cloves garlic, peeled and minced
1 large red onion, peeled and chopped
1 kilo pusit, cleaned, washed and sliced
2 tbsp. soy sauce
2 tbsp. vinegar
1/2 cup sprite or 7-up
onion leaves
ground pepper

Heat a large wok or skillet over medium-high heat.

Put oil, then saute garlic and onions, about 2 minutes. Add sliced pusit, stirring constantly for 2 minutes. Add soy sauce and sprite or 7-up, ground pepper and salt. Cook for 7-10 minutes. Add vinegar. Adjust flavor by adding salt or vinegar according to taste. Cook for 2-3 minutes. Add onion leaves. Remove from fire. Do not overcook because they will be tough as though you are eating a rubber.

Serve with steaming white rice.

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