Adobong Pusit



  • 1 kilo Pusit (Small Squids)
  • 3 tbsp. Oil
  • 2 tbsp. minced Garlic
  • 125 ml Datu Puti Vinegar
  • 75 ml Datu Puti Soy Sauce
  • 1 tsp. Black pepper
  • 2 Bay Leaf
  • 2 Chili Peppers
  1. Thoroughly clean the squids under running water while carefully detaching the heads.
  2. Discard the stiff membranes while keeping the ink sacs intact.
  3. In a casserole, heat the oil and fry the garlic until golden brown.
  4. Add the squid and stir-fry for a minute.
  5. Break the ink sacs into the casserole.
  6. Add the Datu Puti Vinegar, Datu Puti Soy Sauce, pepper and bay leaf.
  7. Reduce the heat. Simmer for 10 minutes.
  8. Add the chili peppers.
  9. Remove from heat and into a serving dish.