Adobong Pusit with Oyster Sauce

Adobong Pusit with Oyster Sauce
Adobong Pusit with Oyster Sauce, Squid Adobo with Oyster Sauce. This squid adobo is a revised version of my old adobong pusit that was published when I was starting to blog. That post attracted a lot of comments and reactions because of the longer cooking time. It was cooked more than 30 minutes, this earned negative reaction from some or perhaps most of the readers. Interested? Click here to see that post. Now this time I have to revise the cooking procedure to adapt to how most of Pinoy cook adobong pusit, cook it as quick as possible before it gets rubbery. 

Adobong Pusit with Oyster Sauce Recipe

I have also used some oyster sauce to improve the flavor. Other than that I have sticked to my way of cooking squid adobo, as simple as possible, no sautéing. I do not want raw vinegar taste on my squid adobo so I have to cook the dish in stages. This involves cooking the squid half cooked with the ingredients, then removing it from the pan and continue cooking the broth till it is reduced and the vinegar is fully cooked. Then finally the squid is returned to the pan. Here’s how I cooked this revised version of my Adobong Pusit.



Squid Ink

1 kilo large size squid
1/2 head garlic, crushed
3-4 slivers of ginger
1 small size onion, chopped
1/4 cup vinegar
1/4 cup oyster sauce
1 tsp. peppercorns, crushed
2-3 pieces bay leaf
2-3 tbsp. cooking oil

Cooking procedure:

Cook Separately

To clean pusit, pull out the head and the innards will come out with it. Keep aside the ink sack discard entrails. Remove the teeth and keep the head and tentacles. Remove the membrane from the body and wash and drain. Slice body into 1” crosswise, cut tentacles in proportion to sliced body, keep aside. Break the ink sack using a spoon, keep aside. In a medium size pan put ginger, garlic and onion at the bottom. Add in the squid including the ink sack, crushed peppercorns and bay leaf.

Adobong Pusit with Oyster Sauce - Cooking Procedure

Add in the vinegar and about 1 cup of water, bring to a boil and simmer for about 2 to 3 minutes. Remove the pan from the heat and remove the squid leaving only the aromatic ingredients and the broth. Keep aside the squid. Return the pan and continue to simmer at moderate heat for 10 to 15 minutes or until the broth is reduced to about half. Add in the oyster sauce and cooking oil, correct saltiness if required. Now return the half cooked squid to the pan and cook for another 2 to 3 minutes. Serve hot with lots of rice.


  1. Very Nice! Reminds me of my childhood although its chinese squid ink stir fry.

  2. Thanks for the visit PapaCheong.


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