A food that is tasty, traditional, and yet so simple to prepare is known as adobo. This dish has its roots in Spanish cuisine but evolved in the Philippines. Adobo is one of the most popular dishes in the Philippines, and practically every single Filipino enjoys eating it. Although there are a wide variety of foods that may be prepared with the “Adobo” way of cooking, the components that are included in each dish are essentially the same. You can use different meats, chicken, pork, fish, and even veggies like “Kangkong” (water spinach). It is also possible to make the dish with chicken liver and chicken gizzards.
More Information Regarding Adobong Pusit
The Adobong Pusit Recipe, commonly known as “Squid Adobo,” stands out among all of the many varieties because it uses a black sauce rather than a brown sauce. In most cases, it has an increased quantity of sauce than is typical, and its dark hue is caused by the addition of ink. The flavor is particularly distinct, and the ink, which imparts a salty quality, is a contributing factor. Some were planning to add even more garlic because they knew it would enhance the flavor.
Advice on Cooking Adobong Pusit Recipe (Cleaning and Cooking)
Here is a version of Adobong Pusit that is uncomplicated and straightforward to produce. Vinegar, bay leaves, onions, garlic, tomatoes, soy sauce, salt, and black pepper are the primary components of the dish that will be prepared. To begin, wash the squid and remove any membranes or tough parts of the squid that you may find. Take the plastic support out from the middle of the tube. Squid’s innermost parts were cut out and removed. Do not peel the squid’s skin, and take extra precautions to prevent the ink from leaking out. When preparing the Filipino dish “Adobo,” the best squid to use are those that are small to medium in size. This is because they have a stronger flavor than larger squid and contain a higher concentration of the dark ink. The squid should be sliced into rings, and the tentacles should be removed. Set aside. Put little oil in the pan and cook the onions, garlic, and tomatoes over medium heat until they are tender. After adding the squid, continue to simmer for another 3-5 minutes. Add soy sauce, vinegar, bay leaves, salt and black pepper. Bring to a boil over medium heat, after which reduce the heat to maintain a simmer and cover the pot; continue to wait for the sauce to thicken. Be careful not to overcook the squid, since this might cause the texture of the squid to change and make it more like rubber.
Just just to serving, stir in some minced red chilies and chopped parsley. Spread a generous amount of sauce across the hot white rice.
Adobong Pusit Recipe (Squid Adobo)
- 1 1/2 lbs squid (pusit)
- 1 onion; chopped
- 1 tomato; chopped
- 4–5 cloves garlic; crushed
- 1/4 cup soy sauce
- Salt (optional ingredient)
- Remove all of the entrails from the squid before washing and cleaning it.
- Saute garlic, onion, and tomato.
- Add the squid, pepper, vinegar, and soy sauce.
- Maintain a low simmer until the dish is ready to serve.
- Salt to taste.
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