Like any traditional Adobo dish, Pusit (Squid) can also cook as the main ingredients of your Adobo. I remembered my Mita cooked this kind of dish using Pusit Lumot or Itlugan as what she called it. I liked the Pusit Itlugan more as this is yummier and looks liked little sausages or should I say it like a pregnant squid when cooked.
Another thing that makes my Adobong Pusit different is that I put more garlic and onions into it, and to lessen the fishy odor or lansa I put a lot of ginger.
I saw several ways on how you cook Adobong Pusit and I go with the traditional way of cooking it.
Ingredients:
1/2 kilo of Pusit (Squid) Lumot | Itlugan | cleaned | reserve ink- I prefer Itlugan because there are smaller no need to cut them. They were just bite-size and tastier when cooked plus they looked so cute 😊
4 cloves of garlic | Minced
4 pieces medium onions | chopped
4 pieces of bay leaves
2 tbsp vegetable oil
1 finger of ginger medium
1/4 vinegar
1/4 tsp freshly ground black pepper
1 small pack of Maggi Magic Sarap to taste
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| garlic gloves | onions | ginger |
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| chopped garlic, onions, and ginger |
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| bay leaves |
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| Black pepper |
- Heat pan and pour cooking oil
- Put the garlic, cook, until golden brown then put the onions, set aside in the pan, and fry the ginger.
- Wait until the aroma has been released and then put the squids in the pan and stir.
- Stir little by little until those lovely squids release their own water. By the way, I will not put any water in this because those squids releases it's own juice while being heated and cooked.
- Put those dried bay leaves in as well as the ground pepper, stir, wait until it simmers a little.
- Put vinegar, then magic sarap to taste. Let it simmer and wait until tender.
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| garlic, onions, and ginger all being sauteed' |
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| Stir the quids one at a time until it releases it own water |
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| Bay Leaves olah!!!! |
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