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Tastylicious Adobong Pusit Recipe
This is a recipe for Tastylicious Adobong Pusit
Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 5 people
Calories: 366 kcal
Course:
Main Course
Cuisine:
Filipino
Ingredients
- 3 lbs. small to medium sized squid cleaned and sliced
- 2 medium ripe tomato diced
- 1 medium red onion sliced into small pieces
- 1 head garlic crushed
- 1/2 cup soy sauce
- 4 tablespoons white vinegar
- 1 teaspoon granulated white sugar
- 1 teaspoon squid ink tinta de calamar or cuttlefish ink, mixed with 3 tablespoons water (optional ingredient)
- 3/4 cup water
- 3 tablespoons cooking oil
- Salt and ground black pepper to taste
Instructions
- Heat oil in a pot.
- Once the oil becomes hot, saute garlic until it turns light brown.
- Add onion and tomato. Saute until the onion gets soft
- Add the squid. Sauté for 2 to 3 minutes
- Remove the squid from the pan and place in a clean bowl.Set aside.
- Pour soy sauce and water into the pan. Let boil.
- Add vinegar. Let the liquid re-boil. Stir and cover the pan. Continue to cook in medium heat for 3 to 5 minutes.
- Add the sautéed squid back in the pan along with sugar, salt, and ground black pepper. Stir. Continue to cook for 2 minutes. Note: do not overcook the squid to retain its tender texture.
- Using a slotted spoon or a spider strainer, remove the squid from the cooking pot leaving the liquid behind. Arrange the squid in a bowl. Continue to cook the liquid until it reduces to half.
- Pour the thick liquid into the serving bowl with the squid. Toss.
- Serve with white rice. Share and enjoy!
Cup of Yum
Notes
- The recipe suggests small to medium sized squid because these are tastier compared to the bigger varieties. However, you can use any size depending on the availability of the ingredient.
- Try to handle the squid properly. Clean it first by pulling out the cartilage (plastic-like soft bone) located above the tube and throw it away. The next step is to remove the ink sac. Do this by pulling out the head. You should see a tiny silver sac along with the innards. Harvest the ink by pressing the sac until the ink comes out. Use a small bowl to collect the ink.
- Most squid in the US have little to no ink sac. You can add cuttlefish ink (also known as tinta de calamar) for additional taste and color.
Nutrition Information
Serving
5g
Calories
366kcal
(18%)
Carbohydrates
15g
(5%)
Protein
46g
(92%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
4g
Monounsaturated Fat
6g
Trans Fat
0.03g
Cholesterol
634mg
(211%)
Sodium
1422mg
(59%)
Potassium
870mg
(25%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
500IU
(10%)
Vitamin C
21mg
(23%)
Calcium
105mg
(11%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 5people
Amount Per Serving
Calories 366
% Daily Value*
| Serving | 5g | |
| Calories | 366kcal | 18% |
| Carbohydrates | 15g | 5% |
| Protein | 46g | 92% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 634mg | 211% |
| Sodium | 1422mg | 59% |
| Potassium | 870mg | 19% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 500IU | 10% |
| Vitamin C | 21mg | 23% |
| Calcium | 105mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.