Comments on: Adobong Pusit — Refined or Rustic???

By: idecris

idecris — Thu, 18 Oct 2012 17:01:21 +0000

pahabol sa comments,

how about a recipe for the black adobong pusit with pork?

could you help me with this one please?

and question too on if the 2nd one is not malansa if the insides of the squid are not cleaned?

By: Kuliglig

Kuliglig — Sun, 27 Feb 2011 05:46:09 +0000

If it has no ink, then it must be an anemic pusit. I go for the second one.

By: xavier

xavier — Sun, 20 Feb 2011 18:31:55 +0000

Cooking the squid with the black ink will bring out the flavor of the meat, the viand a perfect companion with the hot and fluffy white rice! That’s the Pinoy way of eating it!

By: gracie

gracie — Thu, 20 Jan 2011 06:00:39 +0000

i love the rustic adobong pusit but would like to try the refined as well…why not try the chinese adobong pusit? ask the waiter in dampa resto in moa..im not sure why they call it that but the difference is in the sauce its very thick and sweet..very deliciious.

By: sara

sara — Sun, 16 Jan 2011 13:50:02 +0000

i want with ink! its the classic adobong pusit!

By: Grace

Grace — Tue, 16 Nov 2010 04:41:30 +0000

I love the black adobong pusit, my mom cooks this with “mantika ng baboy” and it’s so yummy…but I would also like to try the inkless version! so I vote for both!

By: Junb

Junb — Tue, 16 Nov 2010 04:19:23 +0000

Will go for black. I suggest putting a Spanish name ” camarones en su tinta” below the Tagalog name “adobong pusit”

By: kulasa

kulasa — Sun, 14 Nov 2010 07:12:56 +0000

I grew up eating the ink less type. Dad had to have it that way because how my Lola prepared it. But I honestly guessed he just didn’t like to have stained teeth. Mom would somehow find a way to cook it with their ink, lovingly preparing another dish for Dad.

Although both bring memories of childhood, I’d guess I’d go with the black adobong pusit. Everyone having it will also have stained teeth anyway.

By: bagito

bagito — Sat, 13 Nov 2010 21:05:34 +0000

Toujours noir!

By: Billie D Kid

Billie D Kid — Fri, 12 Nov 2010 00:54:39 +0000

I love adobong pusit particularly the black ink in it. This has been my favorite dish since when I first tasted it cooked by my biyenan from pampanga… Excellent Dish!!!!!!