Adobong Pusit is my daughter's favorite. Amazingly, the squid's ink that makes the sauce black doesn't irk her. She even makes fun of smiling and showing her teeth smeared with that black sauce.
When cooking Adobong Pusit, its very important that you buy it fresh meaning no foul smell, and cook it the same day you buy it.
Cooking this doesn't require much time as that of cooking pork or chicken adobo, since squids cooks fast, and you can never overcook it or else it's going to be so rubbery.
1 kilo squids (best to use small to med sized squids)
1/4 cup vinegar
1/4 cup soy sauce
6 cloves garlic, minced
2 pcs laurel leaves
1 small piece of ginger, sliced
1 tsp sugar
salt and ground pepper, to taste
1 tbsp oil
green finger chilis, chopped (optional)
- Wash and clean squids. Cut into rings if preferred. Drain well.
- In a pan, saute ginger, then onions and garlic.
- Add squids. Pour in the vinegar and soysauce.
- Season with salt and ground pepper.Add bay leaves and sugar. Add chilis (optional).
- Cook uncovered for about 5 to 8 minutes.
- Serve with rice.