Adobong Pusit sa ata
I owe my sister in California a recipe and instructions for Adobong Pusit. Manang Paz, this one is for you . . .and of course I’m sharing this everybody. This is how we prepare squid in our house.
A. Kitchen Notes and Preparation
Start with clean squid.
These squid have red dot pigments. A sign of freshness. When newly caught, you’ll see this moving. Turning on and off . . . fascinating.
I’ve inserted an illustration from National Resource Center for Cephalopods as a guide
Remove the buccal mass
Discard these.
make a diagonal slit to clean the squid. Remove ingested fish. Be careful with the ink sac. This should remain intact. Save the bihod (ovaries) that’s the best part.
Slice Onions and Garlic
B. Procedure
Saute Garlic and Onions in hot oil
Add the squid. You should hear the sizzle
Add vinegar and salt. Ink will be released naturally. Simmer until just a little liquid is left. Add olive oil. Cook a little longer. Mom would sometimes put slice green onions.
C. Presentation
Arrange the squid and pour the sauce on top.
Thanks
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Sorry for offtopic
One thing nga pala madalas nahirapan ako mag itim ng sabaw ng pusit. yun pa nmn ang gusto ko.
Hi nice presentation lalo ako ginutom. well good luck & more power thanks sa mga recipes bro!
ata is squid ink.
I thought that “ata” is a typo for gata.
That dot blinking is a fascinating fact, have never seen it before.
tHanks for sharing this, I’m getting tired of our usual pusit adobo.
Thanks Mikky; Quiapo I think they do this also to lengthen the shelf life. but i can imagine – it’s really convenient
Thanks for your suggestion Doc Gita. I should try that too. add vermicelli.
Good clear appetizing descriptions and nice fotos.
I am certainly going to cook it this weekend, though I will have to get commercial squid’s ink as in Australia squid is sold already cleaned and degutted. We really are spoiled!!
wow…what a very clear and step by step instruction… will try your recipe soon… thanks for sharing
i love everything pusit.
the blacker the adobo, the better. my mom said if it’s very black, then it is fresh pusit.
anyway, our family recipe is pretty much the same… we just add more water to simmer kasi we want it masabaw. me naman, i add a small packet of vermicelli… yes, sotanghon. konti lang. just to add a twist. not too much para wag mag seep ang sabaw and maubos ng vermicelli.
my, im hungry now…