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! =)

By: oz

oz — Sun, 23 Apr 2006 23:22:39 +0000

I love pusit and i ‘lihi’ my first child w/pusit specially the black ink and it’s yummo. After reading all the comments i think i’ll cook the sauce first before putting the squid in as 2 hrs is just too long. So it’s gonna be 2 mins. Thanks all.

By: melissa

melissa — Thu, 20 Apr 2006 12:45:21 +0000

Squid is my absolute favorite! Yummy. I cook adobo pusit with a little bit of minced ginger, and lots of black pepper. {hungry now}

By: kusinero

kusinero — Wed, 19 Apr 2006 08:21:04 +0000

i agree with you mareng carina “mate tamu nung alang patis” but try to lessen gradually. too much use of patis and msg is bad, i know you are aware on that. that’s why i use sugar (pinch of it) to replace MSG (try it) manyaman naman.

By: goodtimer

goodtimer — Tue, 18 Apr 2006 13:06:20 +0000

You can add vinegar but cook it separately in a stainless pan. Boil until it reduces to get rid of much of the acid. Our cook says this is called “lutuin ang suka” (duh!). Add it in after adding the ink and a little water. Then you don’t have to boil the squid for a long time since the suka’s already “luto”. Did this make sense??

By: Carina

Carina — Tue, 18 Apr 2006 08:17:42 +0000

I “like” it when you use patis. Wala lang, kase we kapampangan cannot live yata without patis and vetsin. I know some people avoid using them in their cooking. I just had adobong pusit for lunch :)