Adobong Pusit

Squid braised in its own ink with vinegar, soy sauce, and garlic until tender and deeply savory — a bold Filipino seafood staple.

Estimated cost: ₱108–₱120

Prep 15 min · Total 35 min · Serves 1

Nutrition per serving: 349 kcal · 39 g protein · 8 g carbs · 18 g fat

Ingredients

• 250g Squid (whole, cleaned)
• 1 tbsp Cooking oil
• 5 cloves Garlic
• 1 medium Onion
• 2 tbsp Soy sauce
• 3 tbsp White cane vinegar
• 2 pcs Bay leaves
• ½ tsp Ground black pepper

Steps

1. Clean squid: pull the head from the body and remove the transparent quill from inside the body tube. Separate the ink sac from the head and set aside. Cut body into ½-inch rings; keep tentacles whole.
2. Heat oil over medium-high heat. Sauté garlic until golden, about 30 seconds, then add onion and cook until translucent, about 2 minutes.
3. Add squid rings and tentacles. Stir-fry for 1 minute — squid will release liquid and turn opaque quickly.
4. Pour in vinegar. Let it boil undisturbed for 1 minute to cook off the harsh acidity before stirring.
5. Add soy sauce, squid ink, bay leaves, and black pepper. Stir to combine and coat the squid.
6. Reduce heat to medium-low and simmer for 15–18 minutes until squid is tender and sauce has reduced to a thick, glossy black coating.
7. Remove bay leaves. Taste and adjust seasoning. Serve with steamed rice only if desired; rice is not included in this meal's macros.

Prices are estimates based on Department of Agriculture price monitoring. Nutrition is estimated from ingredient data (USDA FoodData Central, FNRI).