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Adobong pusit sa gata (squid adobo in coconut cream)
Adobong pusit is a familiar dish, popular and rather common Filipino dish. In fact, when one mentions pusit (squid), the first three dishes that come to mind are the traditional adobong pusit (squid), calamares and grilled pusit. But if there is such a thing as adobong manok sa gata (chicken adobo in coconut cream or milk), why shouldn’t there be adobong pusit sa gata?
Interesting? Must be. My kids enjoyed it tremendously.
This recipe if good for half a kilo of squid.
Start by cleaning the squids. Pull out the entrails by holding on to the tentacles. Carefully pull out the head, intestines, ink sac, etc. Carefully remove the ink sacs and set aside. Cut off the entrails (I usually cut up to the eyes).
Now, the body. Pull off the backbone. It’s the transparent plastic-like thing you will find in the cavity. Next, peel off the skins. Cut the squids into rings a quarter of an inch to half an inch thick.
Place the squid and the reserved ink sacs in a sauce pan. Pour in 1/8 to 1/4 cup of vinegar (depends how strong your vinegar is), add lots of crushed garlic (a whole head would be nice), chopped onion and one to two sliced siling haba (finger chilis). Turn on the heat to high and let boil. Stir. Season with salt (patis will do even more nicely). Pour in about a cup of coconut cream. Bring to the boil without covering. Boil for about 30 seconds then turn off the heat. Overcooking the squid makes it tough. So, a few minutes will do.
And that’s it! Have fun! 
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Comments
23 Responses to “Adobong pusit sa gata (squid adobo in coconut cream)”
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Hi Connie,Just want to know if you have a recipe for Laing?I will try your squid recipe too.Is your cookbook already out?Thank you.
I do, Luz, I used beef though instead of pork. Try searching “beef laing” in Pinoy Cook. The cookbook is finished but still unpublished. I might self-publish after all.
Coco milk with pusit? I will try this one, tamang-tama kabibili lang ni hubby ng pusit
hehehe hope he likes it. my kids did.
Pusit with coconut milk is a common dish in my province, Bicol. My mom adds kangkong with it and its really really good! I live in San Diego now and its hard to find fresh pusit. My mouth is watering just thinking of this dish! Thanks for this recipe!
no black pepper and bay leaves?
Thank you again Connie for sharing your recipe.
Hi Connie,
I recently cooked ginataang pusit. I had some left over veggies from my recent pinakbet gulay. May konting kalabasa at tiny amargosos. Nilagay ko na lang siya after the boiling part of the gata.
Masarap din sya. That’s what my son said.
Cheers!
Nice going with your cookbook!
hi connie… is it possible not to include the ink sac so that it will give a more whitish color?
cameron, what do you need black pepper for when you have finger chilis in the dish? bay leaves are always optional with me.
mina, sure you can omit them.
super srap yang adobong pusit s gata-ntry ko lng s isang restau mukhang msrap itsura gnun din lasa ewan ko n lang kung ako ang mgluto dhil hanggang prito lang ako n mdlang n madalang ko ring gwin pero mhilig akong kumain tlga.bka mga minsan try ko mgluto tlga thnaks s recipe isa s faves kong luto yan.
ah, title pa lang, I already knew I will be trying this out
I always overcook pusit. Multi-tasking in the kitchen can do that to you. But I learned that if you cook it longer, about 20 minuttes, it will be tender again. Galing no? I’ve always loved that tip, and I can’t remember where I heard it now.
Mouth watering tlga! One of my requested meals for my mum for this coming visit in Philippines… Prang ang tagal tagal ko na bnabanggit na uuwi ako noh? Ehehe! My mum used to include talong if she can’t find good kangkon. I love it! I love it!
Hello Mina, inc sac gives more flavor and more taste to cook the pusit.
hi connie! just want to say THANK YOU SO MUCH for all the recipes! Kung alam mo lang kung gaano mo ako natutulungan sa mga recipes mo! =) THANKS again…. =) God bless….
hi…
im new here…
binabasa ko ung mga previous post dito and so far im really enjoying it… ung adobong pusit sa gata gusto ko siya talaga… tinuro ito ng mom ko sa akin mom ko pala from bicol.., anyways pag niluluto namin ito hindi namin tinatanggal ung ink sac kasi it adds flavor nga tapos kami nilalagyan namin ng tomatoes kasama sa pag gisa ng bawang at sibuyas and masarap talaga siya… la lang try it minsan with kamatis…
tried it but we put ginger as well and what we did to thicken the sauce without comprimising the squid..we scoop it out and put it back after the sauce thickens..
wow, miss connie ur a big help to me. im one and half years merraid, at plagi akong namomoroblima when my husband go home at gutom na gutom then di nya like ang niluto ko waaaaaaaaaaaaa, pero minsan gus2 nya rin kya lng cguro nagsasawa din sya kc ganun lng plagi niluluto ko. di kc tlaga ako marunong magluto, buti nlng nkita ko ang site ng pinoy cook, everytime i cook search ako d2 sa pinoy cook at medyo napupuri na ng honey ko ang mga niluluto ko, big thanks maam connie!!! GOD BLESS, sana marami pa akong matutunan sau.
ate connie yung bang adobong pusit pwede lutuin without the gata? (i’m lalergic to the gata).
ella, pwede, masarap din.
hi connie! i would really like to cook this but hubby dont like vinegar haaay! how will i cook adobo without the vinegar?
thanks!
leng, adobo can be cooked without soy sauce but not without vinegar. I doubt if substituting lemon juice will yield comparable results.
hi connie! i used lemon juice and it was a failure =( you are right adobo is much much better with vinegar.
masarap din siya kung pakakatihin yung sauce to the point na nagmamantika na siya