Name: Adobong Pusit Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Filipino
Ingredients: 1.5 - 2 pounds squid; 5-6 tablespoon vinegar; 2 tablespoon oil; 1 medium onion; 3 cloves garlic; 1/4 cup warm water; 1 cup tomatoes; 2 tablespoon fish sauce; 1/4 teaspoon ground pepper; 2 stalks celery; 1 tablespoon cornstarch (dissolved in 1/4 water)

Filipino

Bowl

Clean the squids by detaching the head with the innards from the body. Remove the ink sac carefully and place them in a small bowl, then set aside. Remove the beak and cartilage from the tentacles, then discard.

Cut the squid’s body horizontally into 1-inch thick pieces. Place them on the pot together with the tentacles.

Pour vinegar in a pot and turn the heat on medium. Cover with lid and let it boil for 2 minutes. Remove from heat and set aside.

Heat oil on a deep pan and sauté garlic and onion using medium heat until limp and fragrant. Add tomatoes and cook for 2 more minutes.

Add the boiled squid with vinegar. Then cover pan with lid and simmer for a minute.

Add fish sauce, ground pepper, and celery. Stir and simmer for 3 more minutes.

While waiting, get the small bowl with the ink sacs and crush them using a fork to extract the ink. Then add warm water. Pour the ink mixture into the pan and stir until well incorporated.

Make a cornstarch slurry by dissolving cornstarch in 1/4 cup of water. Then pour over the squid mixture on the pan. Let it simmer until it thickens a bit. Then remove from heat and serve!

Adobong Pusit Recipe

Utensils needed:

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