Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, adobong pusit. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Adobong Pusit is a tasty squid dish cooked using the popular Filipino adobo method. Squid is first boiled in soy sauce and vinegar then later sautéed in garlic, onions and tomatoes. See the original pusit recipe here.
Adobong Pusit is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It is simple, it is fast, it tastes yummy. Adobong Pusit is something that I have loved my whole life. They’re nice and they look wonderful.
To get started with this recipe, we have to prepare a few components. You can have adobong pusit using 11 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Adobong Pusit:
- Get squid
- Take 3 pcs garlic cloves
- Get 1 onion
- Make ready 1 tomato
- Make ready 2 part soy sauce
- Prepare 1 part vinegar
- Prepare 2 part oyster sauce
- Prepare salt
- Prepare pepper
- Prepare vegetable oil
- Get water
Adobong Pusit Recipe, easy to fix and a very versatile dish since it can accommodate just about any main ingredient such as pork, poultry, beef, seafood, or vegetables. Adobong Pusit / Squid Adobo is. Adobong Pusit (Squid Adobo) is a stewed squid in soy sauce, vinegar, and other ingredients. Cooking Tip: You can also add sugar if you want your adobong pusit to be sweet.
Steps to make Adobong Pusit:
- Heat vegetable oil in pan then saute garlic, onions and tomato.
- Add in squid and cook for a minute.
- Put in vinegar, don't stir. Cook for a minute, add in soy sauce and oyster sauce. Add water as needed.
- Season with salt and pepper to taste. Enjoy!
Adobong Pusit sa Gata is a big-flavored meal the whole family will love. It's rich, creamy, and spicy with a rich coconut sauce that's delicious with rice! How to cook Adobong Pusit or Squid Adobo. Filipino Adobong Pusit or Squid Adobo, is cooked along with the ink, so it resembles the spanish calamares en su tinta, but with a tangier flavour. This is one of the dishes I had been craving to eat and make for the longest time, it was long due because fresh.
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