My Lola hated squid. Unless if it’s daing na pusit (dried squid). She was not allergic to squid or anything. She just didn’t like it. But we liked it so she still cooked adobong pusit for us whenever there’s a chance. And here’s the recipe of how she does it: 



  • oil
  • 2-3 cloves garlic, minced
  • 1 medium-size onion, chopped
  • 1/2 kilo pusit (squid), cleaned
TIP 11: How to tell if squid is fresh? the skin should be shiny and patters still intact (sometimes still moving), as well as the body parts. Before cooking, remove the cartilage inside (it’s a strand of thin transparent plastic-like like membrane that works like the backbone of squids) and the sharp teeth in their mouth right in the middle of their tentacles. Just push them out like a toothpaste and they’ll come out easily. Nasty.
  • 1/2 cup vinegar
  • 1/2 cup water
  • patis (fish sauce) and pepper


1. Heat oil on a skillet over medium heat. Saute garlic and onion.

2. Add cleaned squids. Add patis and pepper to taste. Saute for about 10-15 minutes.

3. Add water and vinegar. Do not stir. Lower the heat and simmer for about 15 minutes or until squid is done.

Note: Do not over cook the squids. The meat can get tough.

4. Serve with steamed rice.

21 thoughts on “Recipe #10: ADOBONG PUSIT”

  1. @Anon, Jan 22 — It varies depending on your location and season. Check out your nearest wet market or supermarket. :-)

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