Adobong pusit or squid adobo is the most common recipe for this known seafood squid or pusit among Filipinos.
Though we also love to grill (inihaw na pusit), fry (calamares) and stir fry this known and tasty seafood, adobong pusit is undeniably well-known and well-loved for every Filipino home.
Click here for the recipe of my calamares.
Click here for the recipe of my stir-fried squid.
Squid is a very nutritious seafood. The vitamin content of fried and raw squid is similar. Both are rich in niacin and vitamin B-12. One serving of squid supplies more than 10 percent of the RDA for niacin and more than 40 percent of B-12. Niacin is important for metabolism, while B-12 is important for red blood cell production and nervous system health. As for the mineral contents of squid, both raw and fried squid are high in phosphorus, zinc, copper and selenium. One serving supplies more than 10 percent of the RDA of zinc, more than 25 percent of phosphorus, more than 50 percent of selenium and more than 100 percent of copper. Also, both raw and fried squid provide a significant amount of protein. One serving of raw squid contains 13.2 g, which supplies 29 percent of the recommended dietary allowance for women and 24 percent for men. Fried squid contains slightly more protein, with 15.3 g per serving, which supplies 33 percent of the RDA for women and 27 percent for men. Read more about the nutritional value of squid: http://www.livestrong.com/article/363699-the-nutritional-content-of-squid/#ixzz2cuELbhJ0
1/2 kilogram squid – sliced
2 medium sized onion – sliced finely
2 cloves garlic – minced
2 tablespoons vinegar (sukang iloko)
4 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon ground black pepper
2-3 pieces siling labuyo (chili pepper)
1) Saute garlic, onion and squid. While sauteing, add the soy sauce, oyster sauce, pepper and vinegar. Stir and simmer for 3-5 minutes.
2) Ready to serve with steamed rice. Top it with siling labuyo. Enjoy! 🙂