Adobong Pusit

Adobong Pusit, Swirls & Twirls

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Adobong pusit.
Lasang pinoy na pinoy. Itsurang maitim, bilugan at kulot na kulot.

Eat it. Enjoy it. Give your best smile. Wow.

500g squid, discard entrails, beak and transparent ribs, cut into rings
Crushed garlic
Sliced onions (optional)
3 tbsp cup soy sauce
1/4 cup vinegar (or less)
Patis (fish sauce)
Bay leaf
10 peppercorns

Heat oil n a pan until smoking hot. Turn the heat low and fry garlic until golden brown. Add the squid and stir-fry over high heat for half a minute. Add patis and sliced onion, and continue frying for another 30 seconds. Pour soy sauce and vinegar, throw in the bay leaf and pepper without stirring and cover with a lid. Bring to boil. Stir and simmer until the squid is tender, which would probably be just another minute or two. Take note of onions cooked al dente. YUM.

Lasang Pinoy, Sundays. SWIRLS n TWIRLS.
Lasang Pinoy, Sundays.

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I am not a professional cook. My only claim to having a culinary background is a short stint as my dad’s teen ‘sous chef’ in his carinderia ages ago. Dad ran small eateries since I was a young kid - serving standard ‘turo-turo’ food ranging from the likes of menudo, adobo, pritong isda, dinuguan, binagoongan, bopis, munggo, pinakbet and giniling to merienda fares like goto, ginataan, pancit bihon, halu-halo and saging con yelo.

My father, a farmer in his hometown before working his way to becoming an accountant, definitely influenced my cooking in a lot of ways than I thought. My siblings and I were raised in a backyard full of fruit trees and vegetable garden. We spent weekends and the summer breaks running around with ducks, chickens, goats and pigs. I had wonderful memories of gathering eggs, butchering chickens, selling vegetables and the sweet aroma of preserved fruits. But my love for art led me to a degree in Architecture. Just few months after getting my license, I went abroad and lived independently at age 23. Definitely no maid, no cook, and a totally different food culture. Along the way I met lots of friends and spent what seemed a lifetime learning new tricks and recipes.

Now living in Auckland, I am a work-from-home mum who juggles time between work, fun and family - in pursuit of work-life balance. No matter how busy I am, I love the idea of cooking for my family. My blog chronicles home cooking greatly influenced by life outside my home country from Southeast Asia to Beijing and Auckland. And most of the time, being busy also means easy (sometimes quick), affordable meals.

21 thoughts on “Adobong Pusit, Swirls & Twirls

  1. salamat sa pagdaan sa blog, mukhang nasama sa spam comments yung 1st comment mo. mukhang masarap yang recipe mo sa pusit. magpapaluto ako kay misis using your recipe.

    saan ka dito sa nz, sa akld ka rin ba?

    madbong´s last blog post..Unselfish Public Service

  2. I miss adobong pusit!
    But I will never forget the look on my husband’s face the first time he saw me eating pusit…he was soooo grossed out. But he was still my fiancee then, visiting me in the Philippines…so he could not really say anything. He knew better than to voice out what was in his mind…Haha!
    Anwyay, I haven’t cooked this…I do have some frozen white pusit, and some I-can’t-remember-what-they’re-called-but-they-look-like-flattened-pusit. I will try your recipe. Thanks!

  3. it is a unique swirl and twirl! love your description too – “itsurang maitim, bilugan at kulot na kulot!”

    1. i think the secret is to cook it very quickly over a high heat so it doesn’t toughen. mapa-prito man, stir-fry o inihaw. :-) 2-3 minutes…

  4. mwahahaha!!!! tumawa raw ba… hehe
    kc po, kakakain ko lang ngayon, as in nagyon leftp-over adobong pusit from last night’s dinner! and yes…i’m getting there. long story but my first ever dare-i-cook-adobong-pusit moment in Brunei! super flop!!!hahaha. kc sa sobrang linis, pati tinta tinanggal ko wahahaha! and now i realize ang dami ring versions on how to do this!:) i’ll post mine soon:)

    ces´s last blog post..Lasang Pinoy, Sundays: Swirls and Twirls

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