Adobong Pusit with Oyster Sauce


  • 1 kilo large size squid
  • 1/2 head garlic, crushed
  • 3-4 slivers of ginger
  • 1 small size onion, chopped
  • 1/4 cup vinegar
  • 1/4 cup oyster sauce
  • 1 tsp. peppercorns, crushed
  • 2-3 pieces bay leaf
  • 2-3 tbsp. cooking oil
  • salt

Cooking Procedure:

  1. To clean pusit, pull out the head and the innards will come out with it. Keep aside the ink sack discard entrails.
  2. Remove the teeth and keep the head and tentacles. Remove the membrane from the body and wash and drain. Slice body into 1” crosswise, cut tentacles in proportion to sliced body, keep aside. Break the ink sack using a spoon, keep aside.
  3. In a medium size pan put ginger, garlic and onion at the bottom.
  4. Add in the squid including the ink sack, crushed peppercorns and bay leaf.
  5. Add in the vinegar and about 1 cup of water, bring to a boil and simmer for about 2 to 3 minutes.
  6. Remove the pan from the heat and remove the squid leaving only the aromatic ingredients and the broth. Keep aside the squid.
  7. Return the pan and continue to simmer at moderate heat for 10 to 15 minutes or until the broth is reduced to about half.
  8. Add in the oyster sauce and cooking oil, correct saltiness if required. Now return the half cooked squid to the pan and cook for another 2 to 3 minutes.
  9. Serve with rice.
  10. Share & Enjoy!

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Freetx to Philippines