• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Salu Salo Recipes

  • Cookbook
  • Home
  • Recipe Index
  • Filipino Recipes
    • Puto
    • Pan de Sal
    • Taisan
    • Cathedral Window
    • Pork Adobo
    • Leche Flan with Cream Cheese
    • Arroz Caldo
    • More…
  • About
  • Subscribe

Squid Adobo (Adobong Pusit)

September 13, 2014 by Liza Agbanlog Leave a Comment

Squid Adobo (Adobong Pusit) My husband was so glad when I made adobong pusit for lunch yesterday.  Adobong pusit is his favorite dish to order whenever we eat at any Filipino restaurant. Just like any adobo dish, the squid is cooked in a tangy mixture of soy sauce, vinegar, bay leaves, onion and garlic. It was cooked only for two minutes or until the squids changed color. The squids turned out tender, tasty and delicious. My husband loves it so much; he had the leftovers again for dinner last night. Hope you all like it too! Squid Adobo (Adobong Pusit)

More Filipino recipes can be found in my new cookbook:
Quintessential Filipino Cooking
Cookbook now out!
Amazon | Barnes & Noble | Books a Million | Indie Bound | Target | Walmart

Squid Adobo (Adobong Pusit)
 
Print
Prep time
20 mins
Cook time
10 mins
Total time
30 mins
 
Author: Liza A
Serves: 4 servings
Ingredients
  • 2 lbs squids
  • 1 tbsp olive oil
  • 1 onion, sliced
  • 5 cloves garlic, chopped
  • ¼ cup vinegar
  • ¼ cup soy sauce
  • 3 bay leaves
  • 1½ tsp sugar
  • salt and ground pepper, to taste
Instructions
  1. Clean squids by removing eyes, innards and transparent backbone. Keep ink sac intact. You can slice it into small pieces or leave it whole. Rinse thoroughly and drain well. Set aside.
  2. Heat oil in skillet set over medium high heat. Add onion and sauté for 2 minutes. Add garlic; sauté for another minute. Add vinegar, soy sauce and bay leaves; bring to a boil. Add squid and sugar; cook for 2-3 minutes or until squids change color. Season with salt and pepper. Transfer to a serving plate.
  3. Serve and enjoy!
Notes
Recipe adapted from Chef Ron Bilaro
3.2.2708

 

 

Filed Under: Filipino, Main Dishes, Recipes Tagged With: adobo, garlic, recipe, seafood, soy sauce, squid, vinegar

Previous Post: « Honey Lemon Chicken Wings
Next Post: Moroccan Meatballs, Egg and Tomato Tagine »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Search Salu Salo Recipes

Avatar photoHi, I'm Liza and welcome to my blog. Salu-salo is a Filipino word that means getting together with friends and family to eat. I am not a cook by profession, but I spend a lot of time in the kitchen, cooking for my family. Read More…

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

SIGN UP FOR OUR NEWSLETTER AND GET THE “ASIAN TAKEOUT E-BOOK” FOR FREE!

Popular

Search Salu Salo Recipes

Footer

Copyright © 2023 · Powered by WordPress · Privacy Policy