30-Minute Adobong Pusit Recipe that Works Well on Good Friday

Name: 30-Minute Adobong Pusit Recipe that Works Well on Good Friday
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Asian
Ingredients: 3 tbsp cooking oil; 4 pcs garlic cloves, minced; 1 pc white onion, finely chopped; 3 pcs garlic cloves, peeled and chopped; 1 kg squid, sliced with squid ink set aside; 2 tbsp soy sauce; 1 tbsp Knorr Liquid Seasoning; to taste salt

There’s nothing as comforting as the classic adobo. From pork to kangkong, you can adobo-fy so many food options. This Good Friday, you’re probably abstaining from meat like most Pinoys. Aside from enjoying your favorite veggies, why not have some seafood? For your consideration, we humbly present our Adobong Pusit recipe.

Our guide on how to make Adobong Pusit features Knorr Liquid Seasoning to add a little umami flair to this Filipino staple. Moreover, the list of Adobong Pusit ingredients is super simple, so you probably have everything in your kitchen already. You can prepare this dish in as fast as 30 minutes, so if you’re looking for a quick fix, this is it, pusit!

Tips

You must thoroughly clean and prepare the squid to avoid that rubbery texture that squid can sometimes have.

30 min.
4 People
Easy

Ingredients

3 tbsp cooking oil
4 pcs garlic cloves, minced
1 pc white onion, finely chopped
3 pcs garlic cloves, peeled and chopped
1 kg squid, sliced with squid ink set aside
2 tbsp soy sauce
1 tbsp Knorr Liquid Seasoning
to taste salt

Cooking Method

Saute garlic and onions with cooking oil in a wok.
Add the sliced squid, the squid ink, and water. Let it boil until the squid is cooked through, around 2 minutes.
Add the soy sauce, vinegar, and Knorr Liquid Seasoning. Season with salt and pepper.
Let the dish simmer for 2 to 3 minutes or until the sauce is thick. Transfer to a serving bowl and enjoy!

What’s great about Adobong Pusit is that you can add other ingredients to your other Adobo favorites. These include quail eggs, boiled potatoes, and green chilies.