Cherry & Dennis Helper Habitat
Adobong Pusit Squid Ink Adobo
菲律賓墨汁醋燴魷魚
Recipe overview
Squid quickly simmered in vinegar, soy sauce and its own ink; a dark, tangy Filipino seafood dish.
01
Ingredients
Main ingredients
- 700 g cleaned squid with ink sacs
- 1 medium onion
- 6 cloves garlic
- 2 bay leaves
Seasoning
- 80 ml cane vinegar
- 50 ml light soy sauce
- 100 ml water
- 1 tbsp cooking oil
- 1/4 tsp ground black pepper
02
Tools
- cutting board
- kitchen knife
- mixing bowl
- measuring jug
- measuring spoons
- deep frying pan
- spatula
- long tongs
03
Steps
Step 1
Reserve the ink
Separate squid bodies, tentacles and intact ink sacs; reserve the sacs in a small bowl.
Step 2
Clean the squid
Remove the beak and clear cartilage; rinse quickly and drain.
Step 3
Cut squid rings
Cut bodies into thick rings and pat the squid dry.
Step 4
Prepare onion and garlic
Slice the onion and mince the garlic.
Step 5
Mix vinegar sauce
Mix vinegar, soy sauce and water in a bowl.
Step 6
Soften aromatics
Heat oil in a deep pan and soften onion and garlic.
Step 7
Quickly cook squid
Add squid and stir briefly until its surface just turns opaque.
Step 8
Add vinegar sauce
Pour in the vinegar mixture and add bay leaves.
Step 9
Simmer the sauce
Simmer uncovered for about 3 minutes without stirring at first.
Step 10
Add squid ink
Pierce the reserved ink sacs into the sauce and stir gently.
Step 11
Finish the squid
Cook about 2 more minutes, until squid is fully opaque but still tender.
Step 12
Serve hot
Remove bay leaves and serve hot.
Common mistakes
- Breaking the ink sacs during cleaning loses the squid ink and flavour.
- Overcooking squid makes it rubbery.
- Leaving the beak or clear cartilage in the squid leaves hard pieces.
Tips
Reserve ink sacs before cleaning the squid. Let the vinegar mixture boil before adding ink, then stop cooking as soon as the squid is opaque.
