Squid Adobo (Adobong Pusit)

Squid Adobo (Adobong Pusit) is a beloved Filipino dish that features tender squid simmered in a tangy, savory sauce made from soy sauce, vinegar, garlic, and onions. It's a simple yet flavorful meal that pairs perfectly with steamed rice. Here's a traditional recipe:

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Ingredients:

• 1 pound squid, cleaned and cut into rings (tentacles included)
• 2 tablespoons vegetable oil
• 1 medium onion, sliced
• 4 cloves garlic, minced
• 1 small tomato, diced
• 1/4 cup soy sauce
• 1/4 cup white vinegar or cane vinegar
• 1/4 teaspoon ground black pepper
• 2 bay leaves
• 1/4 teaspoon sugar (optional, to balance flavors)
• 1-2 pieces long green chili or finger chili (optional, for spice)
• Salt, to taste

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Instructions:

1. Prepare the Squid:

• Clean the squid thoroughly, removing the innards, cartilage, and ink sac (if not using ink in the dish). Rinse under cold water and cut into rings. Keep the tentacles.

2. Sauté the Aromatics:

• Heat the vegetable oil in a skillet or wok over medium heat.
• Add the onions and garlic, and sauté until softened and fragrant.
• Stir in the diced tomato and cook until it breaks down slightly.

3. Add the Squid:

• Add the squid to the skillet and sauté briefly, about 1-2 minutes. Squid cooks quickly, so avoid overcooking at this stage.

4. Simmer in the Sauce:

• Pour in the soy sauce and vinegar. Add the bay leaves and black pepper. Stir gently to combine.
• Bring the mixture to a boil, then lower the heat to a simmer. Do not stir immediately after adding vinegar to avoid a raw vinegar taste—let it simmer for about 2-3 minutes.

5. Finish the Dish:

• Add the sugar (if using) and the green chili for a hint of spice. Adjust the seasoning with additional salt if needed.
• Simmer for another 2-3 minutes until the squid is tender and the sauce has slightly reduced. Be cautious not to overcook the squid, as it can become rubbery.

6. Serve:

• Remove from heat and transfer the squid adobo to a serving dish. Serve hot with steamed white rice.

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Tips:

• Ink Option: For a richer, darker sauce, include the squid ink. Squeeze the ink sac into the sauce during the simmering step.
• Variations: Add sliced bell peppers or coconut milk for a unique twist.
• Leftovers: Squid adobo tastes even better the next day as the flavors deepen. Reheat gently to avoid overcooking.

This Adobong Pusit is a flavorful, comforting dish that showcases the unique and tangy flavors of Filipino cuisine. Enjoy!