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Saturday, October 15, 2011

Adobong Pusit

The fondness of Filipinos in adobo does not end only in meat. Even seafoods are cooked adobo style. One example is Adobong Pusit - squid cooked in its ink with garlic and vinegar. This dish is also Spanish in origin.

1/2 kilo squid
garlic, crushed
salt and pepper

Wash the squids very well. Remove the cellophane like membrane, the hard round like part in the top of the head and the innards. Placed the squid in a pan with vinegar, garlic, little water, salt and pepper. Cooked slowly until squids are tender. Remove liquid in the pan. Fry squids in little oil. Put back the liquid and cook for a minute. Serve.

Best paired with : Burong Mangga


  1. The food is absolutely amazing. I hope I could taste and cook that in actual, maybe if I have much time since I am so busy working. Anyways, thanks for sharing your article. God Bless and have a good day. Visit my site too.

    1. Thanks for liking the recipe post. Maybe you can cook it on a weekend and holiday and post back how it taste :)

  2. I really love your blog there's a lot to share. Keep it up.Visit my site too.


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