Last Updated on June 1, 2025 by Ed Joven
Adobong Pusit Recipe: A Flavorful Filipino Seafood Delight
Filipino food always brings comfort and joy, and Adobong Pusit Recipe does that. It is squid simmered in a savory mix of soy sauce and vinegar that hits just the right spot when you want something rich and tasty with your rice. This dish has that deep black sauce made from squid ink, giving it a unique taste and color. It stands out in every Filipino meal and always gets a lot of compliments when served at family lunches or simple dinners at home.
What Is Adobong Pusit?
Adobong Pusit is a classic Filipino dish that brings seafood flavors straight to your table. It simmers squid in a lively blend of soy sauce and vinegar with garlic and onions. The natural brininess of the squid shines through, and if you include its ink, you get a rich, dark sauce that adds depth and color. You usually serve it hot over rice for a meal satisfying seafood fans and anyone who loves bold, tangy flavors.
This recipe shines because it keeps things simple with basic ingredients and easy steps, making it perfect for home cooks. You can add tomato, ginger, or green chili to add extra taste. Whether you skip the ink or use it, Adobong Pusit is a go‑to dish across Filipino kitchens for its straightforward prep and unforgettable flavor. Serve it hot with a steaming bowl of white rice, and you will have a meal that satisfies both seafood fans and adobo lovers.
Table of contents
Health Benefits of Squid in Adobong Pusit
Squid brings more than just flavor to this dish. It boosts your body with protein that supports muscle growth and cell repair. It also contains essential nutrients like Vitamin B12, iron, and zinc that help maintain energy levels and strengthen your immune system. Plus, squid is low in fat, which makes Adobong Pusit a better option if you want a savory dish that does not overload your plate with calories.
Remember to eat it in moderation since soy sauce adds sodium to the mix. Pair it with vegetables like Pinakbet on the side and get a more balanced meal.
Ingredients and Step by Step Procedure:
Adobong Pusit Recipe
Ingredients
- 300 g Squid cleaned & Sliced
- 2 tbsp. Canola Oil
- 2 cloves Garlic minced
- 1 small Onion chopped
- 1 thumb size Ginger sliced
- 1 med. Tomato chopped
- 1½ tbsp. Soy Sauce
- 2 tbsp. Vinegar
- 1½ tbsp. Oyster Sauce
- 2 pcs. Green Chilli
- Salt & Pepper to taste
Instructions
- Clean the squid thoroughly. Remove the plastic-like cartilage and slice into thick rings.
- Rinse well under running water, then drain completely.
- In a pan, heat some oil over medium heat. Sauté the garlic, ginger, onions, and tomato until soft and fragrant.
- Add the squid and cook for 1 minute over medium heat, stirring gently.
- Pour in the seasonings (soy sauce, vinegar, and others). Let it simmer for 3 to 4 minutes without stirring too much.
- Add the green chili. Taste and adjust with salt and pepper as needed.
- Serve hot with rice and enjoy!
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Food Safety Tips When Cooking Adobong Pusit
When cooking with squid, freshness matters. Always choose squid with clear eyes and firm, shiny skin. Make sure it smells clean and not fishy. Once you bring it home, cook it as soon as possible or keep it chilled in the refrigerator if you need to wait a bit. Wash the squid well under cold water and remove the insides carefully.
Avoid overcooking the squid. It becomes rubbery very quickly if it stays too long on heat. Keep a close eye on it and let it simmer until it turns tender. Using squid ink in the sauce, gently clean the sac to avoid spilling it everywhere.
How to Store Adobong Pusit Properly
Got leftovers? No problem. Place your Adobong Pusit in a clean, airtight container before putting it in the fridge. It stays fresh for up to three days when stored properly. Use a clean spoon each time you get a portion to avoid contamination.
If you want to keep it longer, store it in the freezer using a freezer-safe container. It lasts up to one month frozen. When reheating, could you bring it to a full boil before serving? That keeps the flavor intact and ensures food safety.
Kitchen Equipment You Will Need
You don’t need fancy gear to cook Adobong Pusit. You can easily prepare this flavorful dish with just a few basic kitchen tools. Here’s what you’ll need:
- Deep pan or skillet with a lid – for simmering the squid and sauce
- Sharp knife – to clean and slice the squid properly
- Chopping board – to prep the squid and other ingredients
- Tongs or wide cooking spoon – for stirring while cooking
- Measuring cup – to get the right amount of vinegar and soy sauce
- Measuring spoon – for smaller seasoning quantities
- Small bowl and spoon – to collect fresh squid ink if you’re using it
- Strainer – optional, for removing bits from the squid ink before adding to the dish
With these simple tools, you’re all set to cook Adobong Pusit like a pro in your kitchen.
Make This Savory Adobong Pusit at Home Without the Fuss
Adobong Pusit deserves a spot on your regular meal plan if you want something tasty that brings the flavors of the sea to your table. It is easy to prepare, packed with flavor and contains nutrients that support your health. With the right ingredients and simple tools, you can serve this bold Filipino dish any day of the week. Please keep it safe, store it right, and enjoy every bite with rice or your favorite sides.
Adobong Pusit FAQ:
To keep squid tender, cook it quickly over high heat or simmer it gently over low heat for a short time. Avoid overcooking, as squid can turn rubbery fast. As soon as it turns opaque and firm, it’s ready to serve.
Yes, frozen squid works fine for Adobong Pusit. Just make sure to thaw it thoroughly and pat it dry before cooking. Frozen squid is often cleaned already, so it saves time in prep. Always check for quality and freshness after thawing.
No, squid ink is optional. Some versions include it for a richer flavor and darker sauce, but you can skip it if you prefer a lighter dish. The adobo flavor still shines without it.
Perfect Pairings: What to Serve with Adobong Pusit
Take your adobong pusit to the next level by serving it with Sinangag (Garlic Rice) for extra aroma. A side of Laing (spicy taro leaves in coconut milk) adds a rich, earthy flavor, while Chopsuey (stir-fried vegetables) keeps the meal balanced. If you’re feeling indulgent, pair it with Max’s style fried chicken or Bistek Tagalog (soy-marinated beef) for a hearty feast. Lumpiang Sariwa (spring rolls) works great for a light and zesty touch.
Complete the meal with a cold Buko Pandan Juice with Sago for a truly satisfying dining experience!
we made it yesterday it is awesomely delicious! we will try your other recipes. thanks for sharing your knowledge in cooking Pinoy foods.
Glad you liked our recipe and we are happy for your feedback.