How to Make Adobong Pusit (Traditional & Healthy Version)
Adobong Pusit is a beloved Filipino seafood dish that showcases the unique flavors of the Philippines. This traditional squid adobo is renowned for its savory, tangy, and slightly sweet taste, making it a staple in Filipino homes and gatherings. Originating from coastal regions, Adobong Pusit is prepared using fresh squid simmered in vinegar, soy sauce, garlic, and onions. The addition of squid ink gives the dish its signature dark color and rich umami depth. Filipinos cherish Adobong Pusit for its simplicity and comforting flavors. It's a dish that perfectly balances tradition with everyday practicality, as squid is widely available in Philippine markets. The aroma of simmering garlic and vinegar brings back memories of family meals and festive occasions. Whether served with steamed rice or enjoyed as part of a seafood spread, this healthy version of Adobong Pusit offers a lighter, yet authentic, taste of Filipino heritage. Perfect for anyone seeking an authentic Filipino experience, it’s a dish that highlights the resourcefulness and culinary creativity of the Philippines.
Ingredients
- 500 grams Fresh squid (pusit) (cleaned, with ink sacs reserved)
- 1 medium White onion (sliced)
- 4 cloves Garlic (minced)
- 1/4 cup Vinegar (cane or coconut)
- 3 tablespoons Low-sodium soy sauce
- 1 piece Bay leaf (laurel leaf)
- 1 teaspoon Black peppercorns (whole or cracked)
- 1 small Tomato (diced)
- 1 piece Green chili (siling haba) (optional, for mild heat)
- 1 tablespoon Cooking oil (canola or coconut)
Step-by-step instructions
Step 1 · Clean the squid thoroughly
Clean the squid thoroughly. Remove the head, innards, beak, and transparent backbone, reserving the ink sacs in a small bowl. Slice squid bodies into rings and set aside.
Step 2 · Heat cooking oil in a non-stick pan over medium heat
Heat cooking oil in a non-stick pan over medium heat. Sauté garlic and onions until fragrant and translucent.
Step 3 · Add diced tomato (if using) and cook until softened
Add diced tomato (if using) and cook until softened. Stir in squid rings and tentacles. Sauté for 2-3 minutes until squid just turns opaque.
Step 4 · Pour in vinegar and let it simmer without stirring for 2 minutes to...
Pour in vinegar and let it simmer without stirring for 2 minutes to mellow the acidity.
Step 5 · Add soy sauce
Add soy sauce, bay leaf, and peppercorns. Stir gently. Pour in reserved squid ink and green chili (if using). Mix until squid is evenly coated.
Step 6 · Simmer uncovered for another 4-5 minutes until sauce is reduced and...
Simmer uncovered for another 4-5 minutes until sauce is reduced and squid is tender. Taste and adjust seasoning if needed.
Step 7 · Remove bay leaf
Remove bay leaf. Serve hot with steamed rice.
Why this recipe is healthy
This healthy Adobong Pusit recipe uses lean squid and minimal oil, making it ideal for calorie-conscious eaters. Its high protein content increases satiety, helping to manage weight. The dish’s natural flavors reduce the need for excessive salt or artificial seasoning. By using fresh, whole ingredients and avoiding deep-frying, this Filipino favorite fits well into a balanced diet. The vinegar and soy sauce base also means low carbohydrate content, suitable for those monitoring their macros.
A note on tradition
Adobong Pusit is a staple in coastal regions of the Philippines, especially in areas like Cavite and Batangas where fresh seafood is abundant. Traditionally served during family lunches and simple gatherings, it exemplifies the Filipino love for adobo-style cooking. The dish’s black hue from squid ink is iconic in many local fiestas and everyday meals, reflecting the resourcefulness of Filipino cooks in using every part of the seafood. It’s often enjoyed with rice, making it a comforting meal throughout the year.