Thursday, April 29, 2010

ADOBO PUSIT (Squid Adobo)

 ADOBONG PUSIT © BUSOG! SARAP! 2010

One of my all time favourite seafood dish is Adobong Pusit (Squid Adobo).  I happen to spot some baby squids in Inala and can’t resist on making Squid Adobo.  The baby squids were just a bit bigger than my thumb and it was a killer cleaning them out, removing the mouth and guts, taking out carefully the ink sacs (very important for the broth).  Took me awhile just cleaning a small bowl of baby squids but it reminds me of the small fresh squids that my “Lola C” (grandmother) cooks in Navotas were I spent most of my elementary school vacations.  I remember fondly, seafood vendors that drop by in my Lola C’s Sari-sari Store, offering freshly caught assorted seafood stored in their plastic buckets, sometimes I get lucky and get the chance to observe live fish swimming in a bucket before it becomes our lunch for that day.

This baby squids are easy to cook, very tender and melt in your mouth.  I love to drizzle the ink broth over my steamed rice and pair the meal with a can of Coke.

 

Adobong Pusit (Squid Adobo) 

INGREDIENTS:

½ kg baby squids, cleaned

⅛ cup white vinegar

¼ cup water

4 peppercorns, whole

2 garlic cloves, crushed

1 small onion, sliced

1 med tomato, sliced

2 tspn soy sauce

1 tspn sugar

2 tbspn cooking oil

*used U.S Measuring Cups & Spoons

ADOBONG PUSIT INGREDIENTS © BUSOG! SARAP! 2010

 

COOKING PROCEDURE:

ADOBONG PUSIT Step1-4 © BUSOG! SARAP! 2010

~  Rinse and clean the squids, be careful not to burst the ink sacks and keep it separate in a small bowl (add a tablespoon of water and extract the ink).  Bring to boil squids in a mixture of water, squid ink, vinegar, peppercorns and ½ garlic and let it simmer for a minute or so.  Drain the squids and set aside the broth. 

~  Heat oil, sauté ½ garlic, onion and tomato till mushy.  Add squids and slightly stir it to combine with the mixture. Pour in broth, soy sauce and then add sugar, cook for about 1 1/2 minutes.

ADOBONG PUSIT Step5 © BUSOG! SARAP! 2010

~  If you find it too saucy, drain the squids and put the broth back in the saucepan and let it simmer till it reduces half of its original volume.

ADOBONG PUSIT Step6 © BUSOG! SARAP! 2010

~  Add back the drained squid mixture and stir till the broth is well combined with the squid, turn off the stove.

ADOBONG PUSIT COOKED © BUSOG! SARAP! 2010

~  Ladle out your Adobong Pusit into a medium bowl and serve.

 

NOTES:

  • The reason why I take the squids off the sauce during the broth reduction is to avoid overcooking the squids.

7 comments:

  1. Adobong Pusit is the best.. Especially the sauce on the rice. Ayyy I miss it.

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  2. yum! sarap naman..makes me hungry, I haven't had pusit in a long time, my husband is allergic to seafoods.

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  3. I'm salivating just by looking at those pusit! I love this dish - and the darker the better!

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  4. we just had this last week.. loved it :D

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  5. Hi! Where in Navotas? I grew up and went to school there. May I know your Lola's name?

    ReplyDelete
  6. @Marlen~ In San Roque, Navotas..her name is Cita=)

    ReplyDelete
  7. Good to see this blog about squid adobo.
    I've been looking to compare my recipe to improve my next cooking.

    ReplyDelete

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