Adobong Pusit simply means squid stew. Just like most stew, this dish has to be cooked for a longer time. Of course, there are squid dishes that only require the squid to be cooked for just a few minutes. Traditionally, this Filipino dish is cooked with all the basic ingredients of adobo without the coconut milk but I am adding it because it gives the dish a richer flavor.
Adobong Pusit (Squid Stew)
2 1/2 lbs baby squid
2 Tablespoon finely chopped garlic
2 Tablespoon finely chopped ginger
1/2 red onion - chopped
2 Serrano peppers - sliced (more if you want more heat).
1/2 teaspoon ground black pepper
3 Tablespoon soy sauce
1 1/2 cup water
1 1/2 cup coconut milk
1/4 cup cane vinegar
2 Tablespoon vegetable oil
Serrano peppers are optional. You may eliminate adding peppers if you wish.
Wash and prep squid (See video below), cut in half then set aside.
Place wok over high heat then oil.
When the oil is hot, add ginger and garlic.
Saute for about 1 minute.
Add chopped onions, then saute until translucent.
Add squid then saute for until squid is opaque.
Add vinegar, soy sauce, black pepper, and water.
Let it boil for about 5 minutes.
Add coconut milk.
Let it boil again, cover, and then turn heat down to medium-low.
Let it cook until sauce thickens and reduced to about half and the squid tenderized (about 30 minutes or so).
Add slices of optional Serrano peppers and let it boil for another 3 minutes.
Serve hot with rice.
Your comment is always appreciated.