Adobong Pusit

Adobong Pusit from Pinay In Texas Cooking Corner


  • 2 lbs small to medium sized pusit (squid)
  • 1 small bay leaf 
  • ¼  tsp. peppercorns
  • 6 cloves garlic, minced
  • 1 small onion, thinly sliced
  • 1/3 cup vinegar
  • ½  Tbsp brown sugar
  • 1 Tbsp fish sauce
  • 1 Tbsp soy sauce
  • 1 small onion, thinly sliced
  • 3 stalks green onions, cut into 1 ½ inch length
  • 1 Jalapeño, seeds removed and sliced into rings(optional)
  • 2 Tbsp olive oil
  • Salt and pepper to taste


1.Clean the squid. When I’m cooking adobong pusit, I don’t remove the squid's skin. Neither do I remove the innards. I just remove the beak (which is a bony piece of inedible cartilage that it is located at the base of the tentacles) and the thin transparent cartilage from the body of the squid. Carefully remove the ink sac and set aside.

2.Wash and drain bodies and tentacles. Some cook the squid whole. I like cutting them into bite size. Sprinkle with salt and pepper.

3. In a saucepan, sauté garlic in 2 Tbsp oil over medium heat until light brown. Add onion and sauté until translucent. Add squid. Stir fry for a minute.

4. Add the ink, fish sauce, vinegar, soy sauce, bay leaf and peppercorns. Mix well and cook over medium low heat for 5 mins.

5. Add sugar and salt to suit your taste. Add Jalapeño and green onions. Cook for another 3 minutes. Remove from heat. Serve with hot rice.