Black Adobong Pusit. Personally I want my Adobong Pusit as black as possible Ilocano Style Adobong Pusit, the squids are cooked longer until it is chewable to get rid of the fishy characteristic of the squid. Most Squid Adobo Recipes now on the net requires cooking the squid half cooked to maintain its softness but because it is half cooked we have to get rid of the squid fishiness to do that we have sauté the squid with garlic, onion and tomato.
For my Black Adobong Pusit I both sautéed the squids, and cooked longer as it takes until it gets chewable. Cooking longer will also properly cook the squid inks that I have bought separately from Filinvest South Supermarket. Buying a separate squid ink is necessary to achieve a jet-black color of the Black Adobong Pusit.
Some may not like the idea of a very Black Adobong Pusit this is not your Adobong Pusit, why not try some of my traditional or tweaked Adobong Pusit Below.
For those who are trying to cook Black Adobong Pusit as black as it could be here is the recipe.
1 kilo medium to large size pusit, cleaned, cut into rings
1 tbsp. squid ink, buy from supermarket
1/2 head garlic, peeled, crushed, chopped
1 small size onion, peeled, chopped
1/2 cup vinegar
1/4 cup soy sauce
2 tbsp. peppercorns, crushed
3-4 pcs. bay leaf
2 stalks, lemongrass, tanglad, trimmed, crushed
To clean pusit, pull out the head and the innards will come out with it. Keep aside ink sack, discard entrails. Remove the teeth and keep aside head and tentacles. Remove the membrane from the body and wash out entrails. Final wash squid and drain. Slice body into about 2” crosswise. Cut tentacles in proportion to sliced body. In a sauce pan sauté the putsit with garlic, onion and the lemongrass. Add in the soy sauce, the vinegar, peppercorns, bay leaf, the collected ink sack and the squid ink. Add about 1 1/2 cups of water simmer for 30 to 45 minutes or more until it is soft but firm and sauce thickens. Season with salt to taste. Serve hot with lots of rice.