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Adobong Pusit
Squid adobo — squid ink and all, braised in vinegar and soy until the sauce is dramatically black and intensely savoury.
Ingredients
Instructions
Score squid bodies. Leave ink sacs whole.
Fry garlic and onion until softened.
Add squid and ink sacs. Fry 2 minutes — ink sacs will burst and turn everything black.
Add soy, vinegar, bay leaves and pepper.
Simmer 15–20 minutes until squid is tender and sauce is thick. Serve with rice.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
