Adobong Pusit

Adobong Pusit Recipe
Adobong Pusit, I like to share an easy way to cook adobong pusit, with out worrying of not completely cleaning the inner cavities, taste of uncooked vinegar, needs to saute and ending with a meal of fishy and/or rubbery pusit. The rule in cooking squid is to keep it on heat for not more than 2 minutes or not less than 20 minutes. Cooking it in between makes it rubbery.

Here how to clean a squid:
  1. Pre-clean the squid in running water. 
  2. Pull out the head and the innards will come out with it. 
  3. Find the ink sack and hold it from the opening and pull separate from the rest of the innards, keep aside. 
  4. Remove the tooth which is located at the center of the tentacles. 
  5. Discard all intestines leaving only the meaty part. 
  6. Remove the plastic membrane from the body. 
  7. Rinse the cavity flushing out whatever innards that are left in. 
  8. Final wash squid and drain. 
  9. Slice squid body crosswise to your preference size. 
  10. Cut tentacles in proportion to sliced body. 
This adobong pusit do not require any special cooking procedure just mix all ingredients and simmer it for at least 30 minutes or more until it is soft but firm and sauce thickens. The only set back is the cooking time is longer. However in the end, the time difference may be not that much difference against cooking sinangkutsang adobong pusit, or cooking it at different stages.


Adobong Pusit

Ingredients:

1 k. large size pusit
1/2 head garlic, crushed
1 small size onion, chopped
1/2 cup vinegar
1/4 cup soy sauce
2 tbsp. pepper corns, crushed
3 pcs. bay leaf
2-3 tbsp. cooking oil
2 stalks tanglad
salt

Cooking procedure:

Adobong Pusit - Cooking Procedure

To clean pusit, pull out the head and the innards will come out with it. Keep aside ink sack discard entrails. Remove the teeth and keep aside head and tentacles. Remove the membrane from the body and wash out entrails. Final wash squid and drain. Slice body into 1/2” crosswise. Cut tentacles in proportion to sliced body. In a casserole put pusit including the ink sack and the rest of ingredients, add 1 to 2 cups of water simmer for 30 minutes or more until it is soft but firm and sauce thickens. Season with salt. Serve hot with lots of rice.

Comments

  1. AnonymousSeptember 29, 2010 at 5:13 AM

    medyo komplekado sa procedure baka ma malambot na yung pisut may sabaw pa..pwede paki ulit sa procedure...thanks!

    ReplyDelete
  2. ut-manSeptember 29, 2010 at 3:40 PM

    Thanks for highlighting the error recipe rectified.

    ReplyDelete
  3. AnonymousOctober 10, 2010 at 6:13 PM

    correct...madali lang maluto ang pusit..why need 30 minutes..

    ReplyDelete
  4. ut-manOctober 11, 2010 at 6:39 PM

    Mas gusto ko kasing talagang lutong luto sya, mas longer pa mas masarap lalo na pag naging thick na yong sauce/black ink. Medyo mag shrink nga lang sya but you have to use large squids. Yong half cooked na adobong pusit is also fine but you have to suttee it to reduce the fishiness, all that extra cooking process but it’s not comparable sa properly cooked adobong pusit.

    ReplyDelete
  5. AnonymousOctober 25, 2010 at 12:09 AM

    madaling lutuin ang pusit, pag pinakuluan mo ng matagal di lalambot iyan bagkus liliit at dadami ang sabaw.

    ReplyDelete
  6. ut-manOctober 25, 2010 at 9:37 PM

    Sinabi ko nga po na mag-shrink, gaya ng sinabi ko rin lalambot din sya.:)

    ReplyDelete
  7. AnonymousNovember 27, 2010 at 4:52 PM

    if you simmer it for 30 minutes overcooked na yung pusit

    ReplyDelete
  8. ut-manNovember 27, 2010 at 5:19 PM

    Thanks po, na-explain na po and dahilan kong bakit more than 30 minutes ang cooking time. I have been cooking my adobong pusit this way and I hope other readers you have tried it share also their reactions.

    ReplyDelete
  9. AnonymousDecember 1, 2010 at 4:56 PM

    xenon, 30 minutes para walang bacteria, ganun din style ko, hindi ko sinusugal yung safety sa lambot,wahaha,

    ReplyDelete
  10. AnonymousDecember 15, 2010 at 4:48 AM

    yung time depends on how soft you like your pusit to be... unless gusto nyo ng corned pusit, ha ha ha.

    Saute din po at hindi suttee. No offense meant okay?

    ReplyDelete
  11. AnonymousJanuary 23, 2011 at 6:13 PM

    I like your pusit recipe. this is the way the bisayans do it. itim na ang sauce at malalaki ang pusit. hindi ko lang sure ang tanglad, but I'll try it. Sarap gyod ni kaayo. makakaon lang ko ani uli ko sa Pinas. Way lami diri luto sa uban sa tate dili in-ani. I've been looking for this recipe. ang ako lang kapungtan kay dili mo black ako sauce, brown lang so I'm not satisfied with it. hopefully with your recipe, I'll finally get the black sauce ug medyo pinamara pa.

    Elle

    ReplyDelete
  12. ut-manJanuary 31, 2011 at 4:43 AM

    Thanks Elle

    ReplyDelete
  13. Winnie T. Llorca Jr.July 12, 2011 at 8:55 AM

    Winnie T. Llorca Jr.

    Kahit anong pusit ba diyan pwede? pero ang gusto ko sana mawala yong itim ng pusit sa katawan niya...Favorite ko sa lahat ng seafoods ang pusit lalo na sa adobo..send me naman your full recipe at kung may video ka mas maganda...


    Thanks!

    Winnie T. Llorca Jr. E-mail jhunellorca_30@yahoo.com

    ReplyDelete

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