Adobo is a common household dish because of how easy it is to prepare and cook. It also has several different variations that can range from chicken, pork, chicken and pork, and seafood. The flavor profile can also differ depending on the preference of the region or individual.
With the unique flavor of squid ink, this Adobong Pusit recipe will be a enticing change to the familiar taste of chicken or pork adobo. Experience the distinct essence of the sauce that contains the richness of squid ink, saltiness of soy sauce, and tanginess of vinegar.
Adobong Pusit
Ingredients
- 1/2 kg. squid
- 1/2 tsp. baking soda
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 1 pc. onion, minced
- 1 pc. red bell pepper, sliced
- 1/2 Tbsp. whole peppercorn
- 1 tsp. fresh cracked black pepper
- 3 pcs. laurel leaf
- 3/4 cup vinegar
- 3 Tbsps. soy sauce
- 1 Tbsp. sugar
- 1/4 cup squid ink
- 1 pc. red chili
- 3 pcs. green chili
- Season with freshly cracked black pepper
Instructions
- Clean the squid. Make sure to remove the spine, preserve the ink sac, remove the internal organs, and wash it. After cleaning it, slice it into rings. Add baking soda and mix. Set aside.
- In a pan, heat the oil. Add the garlic into the pan and fry. Make sure to save a few cloves of garlic. Mince the garlic that is saved for later.
- Slice the red bell pepper.
- After leaving the squid to sit for 10 minutes, rinse it.
- After frying, remove the fried garlic from the pan. Set aside.
- Using the same pan and oil, sauté the whole and cracked black pepper, garlic, onion, and laurel leaves. Add soy sauce and vinegar. Season with sugar. Mix it all together.
- After sautéing, add the squid ink. When all the ingredients have fully incorporated with each other, add the squid. Toss.
- Taste the sauce and add more soy sauce and vinegar if preferred. Add the red bell pepper. Toss. Add the chilies. Finish with black pepper, then add the green chilies.
- Garnish with fried garlic.
Rather than cooking adobo with the usual pork or chicken, make it with squid and savor the soft bounce of the perfectly cooked seafood. Different from the flakiness of the delicious meat that has been cooking in the sauce, this adobong pusit will be a distinct softness from the fall off the bone chicken or pork.
For more simple and easy recipes, grab copies of our Simpol Cookbook collection on Shopee or Lazada. Also available in Fully Booked and National Book Store.
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