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Adobong Pusit (Squid Cooked in Vinegar) recipe

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Squid cooks very quickly so make sure you watch the pan during the cooking process. Serve this dish with hot, steaming rice.


1 kg (2 lb) small squid
2 tablespoons oil
Cloves of ½ head garlic, crushed
125 ml (½ cup) vinegar
60 ml (¼ cup) water
½ teaspoon salt


  • Press on the heads of the squids to remove all the black ink (and reserve all the ink). Remove the membranes, heads and tentacles from squid. Discard membranes and heads but retain the tentacles.
  • In a frying pan, heat oil and brown the garlic. Remove garlic and set aside.
  • In a non-metallic saucepan, combine squid, tentacles, vinegar, water and reserved ink. Simmer over medium heat until squid are cooked, about 2 minutes. Do not overcook or the squid will become touch. Season with salt.
  • Remove from heat. Sprinkle fried garlic on top and serve immediately with rice.
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  1. Anonymous said...

    You can only taste it in the Philippines. Try it now and see for your self.

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