Adobong Pusit sa Sariling Tinta

Squid in its own ink, with garlic, ginger and a balanced vinegar sauce.

Ingredients

• 1 kg fresh medium pusit
• 8 cloves garlic, finely chopped
• 1 medium onion, about 120 g, sliced
• 25 g fresh ginger, cut into thin matchsticks
• 2 medium ripe tomatoes, about 180–200 g, chopped
• ½ cup (120 mL) cane vinegar
• 3 tbsp (45 mL) soy sauce
• ½ cup (120 mL) water
• 2 bay leaves
• 1 tsp whole black peppercorns, lightly crushed
• ½ tsp freshly ground black pepper
• 1–2 tsp brown or washed sugar, optional but recommended to round out the vinegar
• 1 tbsp neutral cooking oil
• 2 green finger chilies, whole, optional
• Salt only if needed after tasting

Method

• Clean the squid, saving the ink sacs. Remove the quill, eyes, innards and beak; rinse briefly and drain well. Keep small squid whole and cut larger bodies into two pieces.
• Break the ink sacs into 2 tbsp of the measured water, then strain. Sauté ginger, garlic, onion and tomatoes in the oil until the tomatoes soften.
• Add soy sauce, the remaining water, bay leaves and peppercorns. Simmer 2 minutes. Add vinegar and simmer uncovered for 2–3 minutes before stirring. Add 1 tsp of the optional sugar.
• Stir in the ink and simmer 1–2 minutes. Add the squid over medium-high heat and cook about 2½–4 minutes, until opaque and firm. Lift it out immediately.
• Reduce the sauce for 3–6 minutes, adding the optional chilies. Taste and adjust. Return the squid for 30–45 seconds, turn off the heat, and rest covered for 5 minutes.

Before you cook

Read the ingredient labels for allergens, especially seafood, soy, wheat, dairy and eggs. Prepared sauces and seasoning powders vary in saltiness, so taste before adding more. Cooking times are guides; check doneness in the actual batch.

Cook poultry and reheated leftovers to 74°C, ground meat to 71°C, and fish to 63°C. FoodSafety.gov cooking guidance ↗