My Filipino Recipes


Seafood Recipes

Adobong Pusit Recipe


Adobong Pusit (Squid Adobo) is a stewed squid in soy sauce, vinegar, and other ingredients.

Adobong Pusit Image

Squid Adobo Ingredients

  • 1/2 kilo squid
  • 1/2 cup water
  • 1/2 cup vinegar
  • 1 onion; chopped
  • 1 tomato; chopped
  • 4 cloves garlic; crushed
  • 1/4 cup soy sauce
  • 1 cup water
  • 2 laurel leaves
  • 1/2 tablespoon ground pepper
  • Sugar to taste
  • Salt to taste

Squid Adobo Cooking Instructions

  1. Wash and clean the squid by removing the eyes, membrane, and stomach.
  2. Boil squid in saucepan with vinegar, garlic, pepper, soy sauce, salt, and little water. Simmer until the squid is tender. Do not overcook. Drain and set aside. Save the sauce.
  3. In a skillet, sauté garlic (taken from the sauce) until brown, then add the onion, and tomato. When onion becomes translucent, add the squid and laurel leaves. Add sauce and season with sugar according to taste. Simmer until a thick broth is formed, then serve.

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Comments (7)

Kim's recipe is fabolous! So easy, simple and practical and yet delicious! I tried it last night with the addition of ginger to neutralize the unfavorable smell of the squid.
#7 - Nene Penalosa - 05/26/2014 - 09:36
Practical cooking of Squid Adobo
Many thanks to My Filipino Recipes for sharing delicious Filipino recipes. I thought na magaling na akong magluto dahil may sarili kaming family resto but, still, I learned a lot from this website.

I'd like to share a more practical way of cooking Squid Adobo. Cooking Squid Adobo is quick and easy. All you need to do is,

1. Saute the garlic, onion, and tomato in a saucepan or wok.

2. Add the cleaned squid and simmer until a sauce is formed (squid will produce its own liquid). You can add bay leaves if you want (not necessary).

3. Season with salt and pepper to taste and you are good to go.

If squid is fresh and still have ink, add the ink to the dish. If squid is long frozen and there's no more ink, that is okay.

Basically, Pilipino adobo consist of garlic, vinegar, soy sauce, pepper, and meat of animal or fish... In my squid adobo recipe, the souring agent of vinegar is replaced by tomato and the saltiness of soy sauce is replaced by salt.
#6 - Kim Zaragosa - 05/21/2014 - 06:10
unnn.,, delicious... can't wait to make this..
#5 - classifieds - 12/25/2011 - 05:24
lutong adobo
Hi my name is angel pinoy I'll give you a tip for any lutong adobo use balsamic vinegar, use the same amount in your recipe and that will add sweetness in your recipe, instead of using sugar.Try it and give your comment.bye bye!!!!!
#4 - angel pinoy - 03/15/2011 - 10:44
visaya ako
this makes me hungry!:oops:
#3 - - 02/03/2011 - 16:55
insted of soy souce use the ink of squid and try to use fresh tomato not venigar.. the secret ingredient of adobong pusit is dont cook too much the squid... more cook not good for squid we become strong.. try it!!! thats my secret..

just call me! ''L.B.J'' fr: bicol
#2 - luis - 01/16/2011 - 06:44
squid should run tru hot oil
#1 - cesae tan - 05/13/2010 - 20:21
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