Adobong pusit is a familiar dish, popular and rather common Filipino dish. In fact, when one mentions pusit (squid), the first three dishes that come to mind are the traditional adobong pusit (squid), calamares and grilled pusit. But if there is such a thing as adobong manok sa gata (chicken adobo in coconut cream or milk), why shouldn’t there be adobong pusit sa gata?
Interesting? Must be. My kids enjoyed it tremendously.
This recipe if good for half a kilo of squid.
Start by cleaning the squids. Pull out the entrails by holding on to the tentacles. Carefully pull out the head, intestines, ink sac, etc. Carefully remove the ink sacs and set aside. Cut off the entrails (I usually cut up to the eyes).
Now, the body. Pull off the backbone. It’s the transparent plastic-like thing you will find in the cavity. Next, peel off the skins. Cut the squids into rings a quarter of an inch to half an inch thick.
Place the squid and the reserved ink sacs in a sauce pan. Pour in 1/8 to 1/4 cup of vinegar (depends how strong your vinegar is), add lots of crushed garlic (a whole head would be nice), chopped onion and one to two sliced siling haba (finger chilis). Turn on the heat to high and let boil. Stir. Season with salt (patis will do even more nicely). Pour in about a cup of coconut cream. Bring to the boil without covering. Boil for about 30 seconds then turn off the heat. Overcooking the squid makes it tough. So, a few minutes will do.
And that’s it! Have fun!