Adobong Pusit (Squid Adobo) Recipe
In this Filipino recipe, squid is simmered with onion, garlic, and tomato in vinegar and soy sauce for a quick and easy Pinoy fish dish.
we don't use water in adobong pusit because as the squid cooked there will be enough liquid coming out from the squid.
This was delicious. I love squid and adobo was recommended to me. I did no substitutions but added an additional 1/2tbsp of soy sauce, only 1 small tomato, 4 cloves of garlic, and 3/4 of the liquid from boiling it first. I added in parts as it cooked to prevent it being soupy. It was a good balance of sweet and salty and I will definitely make this again.
View recipe photos of Adobong Pusit (Squid Adobo) posted by millions of cooks on Allrecipes.com
Simple pantry spices combine to make a savory, flavorful adobo seasoning to sprinkle on chicken, fish, meat, cottage cheese, or anything you'd like to zing up. It's so easy to make it yourself.
This twist on the Filipino classic adobo dish uses duck legs, which makes this version particularly rich and satisfying.
Serve this simple Filipino chicken and sauce dish over rice. You can use both chicken legs and thighs.
You'll find the traditional flavors of Filipino Chicken Adobo in this updated recipe.
This is considered the Philippine national dish. The combination of soy sauce, vinegar, garlic, ginger and peppercorns is delicious and actually preserves the chicken! Great for picnics. My mother taught me how to cook this, using her variation from the original recipe. A delicious, cheap and easy dish! Serve it hot with hot steamed Jasmine rice.