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