Since it’s Friday (when I cooked this), and we’re a bit tired of the usual Ginisang Monggo, I prepared squid instead. (Besides, I saw someone on my Facebook feed with the same lunch and I literally salivated over her Adobong Pusit.

Pusit, or squid, is a great replacement for when you’re craving for Adobo but is avoiding meat.  #becausefriday #fasting #pinoyculture

This ulam is so delicious! It’s a classic Pinoy adobong pusit recipe, with sour, salty, sweet, and spicy flavors melded together. It’s a perfect accompaniment for rice! Be careful with the rice though. I overate! I know, totally defeats the fasting rule. You dont have to wonder how to cook adobong pusit because it’s almost just the same as our other adobos.

How to cook Adobong Pusit -Recipe

Ingredients

• 2 tbsp vegetable oil
• 6 cloves garlic, minced
• 1 pc medium onion, small diced
• 3 pcs tomatoes, small diced
• 1 pc finger chilli (siling panigang)
• 1 kg squid lumot, cleaned, reserve ink
• 1/4 cup vinegar
• 1 pc bay leaf
• 1 tbsp brown sugar
• 1/4 tsp freshly ground black pepper

Procedure:

1. Saute onion and garlic in a preheated pan.
2. Add tomatoes and finger chili and let tomatoes cook until wilted.
3. Add squid and saute for a minute.
4. Add vinegar, bay leaf, black pepper, and brown sugar.
5. Cook about 3 minutes or just until your squid has change size and color.
6. Serve with rice!

Notes:

I like to mix 2 or more vinegar. I feel like it brings more flavor and depth to the Adobong Pusit that way. So instead of using just cane vinegar, I add any other vinegar I happen to have like black vinegar, sukang tuba o rice cane vinegar.

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Check out my other Adobo Recipes:

Easy Meal: Classic Filipino Chicken and Pork Adobo

Filipino Ginataang Adobo sa Dilaw Recipe (Adobo in Turmeric)

Adobong Kangkong

Slow Cooked Spanish Style Adobong Bangus Sardines