Comments on: Adobong Pusit / Squid in Ink

By: KANG

KANG — Sat, 11 Apr 2009 08:36:56 +0000

Where are the quantity/amount of each ingredients ? ? ? Just asking… I’m just a beginner and I think I had clicked on the web of the beginner’s luck portion…

By: betchay

betchay — Sun, 08 Feb 2009 05:26:28 +0000

first time ko rin magluto ng pusit but my nanay cook adobong pusit so good,i think you really have to put littli amount of vinegar on it,goodluck to me coz am going to cook it now.

By: Victor

Victor — Tue, 11 Mar 2008 01:03:21 +0000

This is one our favorite Filipino dishes. I have never tried to cook this myself, but I will need to since our Filipino-Japanese-Korean restaurant closed. I would prefer to use the small size pusit as they are not as chewy. Also, they added a small amount of crushed tomato.

By: Chris

Chris — Mon, 17 Dec 2007 03:41:20 +0000

Sure there should be vinegar in there somewhere. Oh, and jet is a type of precious stone found in South West England. It’s black.

By: annmariemarie

annmariemarie — Thu, 26 Jul 2007 20:45:52 +0000

First time ko rin magluto ng adobong pusit the other day at parang may kulang sa lasa. (Kasi nasarapan ako sa adobong pusit ng friend kong Bicolana, so I started to compare. Hehe!) Nilagay ko na lahat ng ingredients except for the laurel leaf mentioned by kusinero. I will try that next time. Masarap din lalo pag may gata anoh! Pero pano yun? Siguro mauna muna i-reduce ang gata bago ilagay ang squid, just like the case of adding vinegar mentioned above.

Thanks sa post na ito! =)