Adobong Pusit


SmartPoints 4
Serves 6


2 lbs. Squid, cleaned, cut into rings (ink set aside)

2 tbsp Olive oil

1 large Onions, cut in strips

5 cloves Garlic, sliced thinly

1 large Tomato, cubed

1 thumb Ginger, sliced thinly

1/2 c Soy sauce

1/4 Rice vinegar

1/4 White vinegar

1 tsp. Peppercorn

2 Bay leaves

2 tsp Coconut sugar

5 green Thai chilis

Mix soy sauce, vinegars, and water and set aside. Heat the oil in a pan on medium high. Add the onions and tomatoes. Cook for 3 minutes. Stir in garlic and ginger and cook for another 3 minutes. Add the soy sauce mixture, peppercorn and bay leaves and cover it. Let it boil for about 5 minutes. Put the squid, squid ink and green chilis in. Cover for about 10 mins. Remove the Squid from the pot and place it in a serving dish such as Pyrex and put the lid on. Keep the sauce in the pot. Add the coconut sugar. Let it boil for about 2 minutes. Taste the sauce and adjust the with salt and pepper. You may add soy sauce if needed. Reduce the sauce in half. Pour the sauce over the squid. I always top my Adobong pusit with fried garlic. Enjoy!



This recipe is one of my comfort filipino food. I always cook ginisang (sautéed) Upo with this as a side. I pour the sauce over hot steaming rice.


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