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Adobong Pusit

Adobong Pusit or lukos is among the most popular ways of cooking squid. It combines the Pinoys favorite way of cooking - adobo, with one of the most delicious bounty of the sea. For some, the blackness of the dish is a sort of turn-off but to those who have discovered the gastronomic delights of this cooking; it's a taste of heaven - on a plate with hot rice!
Here's a simple recipe for Adobong Pusit

Ingredients
  • Squid, "gutted" and cleaned 
  • Vinegar
  • Soy Sauce
  • Laurel (Bay leaves)
  • Garlic, crushed
  • Onion, sliced
  • Chili
  • Salt
  • Pepper 
  • Oil
Procedure
  1. Wash and drain the squid. Remember to remove the membrane - that sort of bony inside.
  2. In a pan, place the squid at the bottom then add garlic, chili and onions.
  3. Pour in vinegar and soy sauce.
  4. Season with salt and pepper.  
  5. Boil until the squid is cooked. 
  6. Pour oil over the cooked squid and mix before serving. You can also separate the ink sauce and give the squid a sort of toasting in oil before mixing it again.
To achieve a "blacker" sauce, buy more squid then use the ink of the others squid for your adobo. You can make fried squid rings or stuffed squid on the ink-less squid. Namit gid!

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