Easy-to-follow Adobong Pusit Recipe! | Chef Tatung

Satisfy your seafood cravings with this Adobong Pusit Recipe! This classic Filipino dish, infused with the flavors of Adobo, promises a simple and delicious meal. Perfectly paired with steaming warm rice, it's sure to make everyone's tummies happy!

Ingredients:

1.2 kg. Squid
½ tsp. Baking Soda
¼ cup Olive Oil
4 cloves Garlic, minced
1 pc. Onion, minced
1 pc. Red Bell Pepper, sliced
½ Tbsp. Whole Pepper Corn
1 tsp. Freshly Cracked Black Pepper
3 pcs. Laurel Leaves
¾ cup Vinegar
3 Tbsp. Soy sauce
1 Tbsp. Sugar
¼ cup Squid Ink
1 pc. Red Chili
3 pcs. Green Chili
Season with Freshly Cracked Black pepper

#Simpol #cheftatung #SimpolCooking #DishkarteSaKusina

[marianneasilom]

Hi chef, I tried your technique in cooking pusit and it's so legit. Kahit naka ilang init nako ng pusit hindi sya nag rubbery or tumigas❤ 👏👏👏 Thank you for sharing this Chef! 🥰

[RosemarieGeraldino-ql]

Thank u chef. #1 utuber chef napakasarap ng mga tinuturo

[aliszhinchaenz]

It has been decades that I avoid cooking pusit lumot because knew that this kind of squid gets really hard when cooked, like a rubber band, hence the name of the brown colored rubber band, gomang pusit. But thanks for sharing the technique using baking soda, my pusit lumot is so tender after cooking. Thanks

[mariacristinagonzales]

baking soda ....thats the magic chef tatung. so inspiring !❤

[thejkvlog]

Chef thank you for this technique! Matagal ko na gusto matuto magluto ng adobong pusit pero hindi ko matry kasi natatakot ako maovercooked, and today I tried using your recipe & baking soda! Ang sarap at tama hindi tumigas kahit matagal ko napakuluan. Thank you so much po!

[LolitaTomboc-fp]

Sarap yan adobong pusitginugutom tuloy ako sa sarap habang pinapanood ko😊

[MarioGomez-fp]

Chef idol may ntutunan n nman ako. TNXS & GOD BLESS!!

[robertodacanay]

Your recipe is the best. BTW the spine of the squid is called Gladius or Pen.

[noelenriquez]

Wow! This dish is truly special. It reminds of Sunday lunch after church. The unique taste of the squid with a bit of heat from the chili. Perfect with rice! Thanks so much for sharing, Chef! As they say, lets PUSIT to the limit! Cheers!

[waltdeang]

Wow ang sarap naman po nyan Chef Tatung 😋 nakakagutom po sa sarap

[RAINLILY-pw]

I subscribed to your channel when i saw you guesting at Proyektong Pilipino. You're a Chef with a legit advocacy. Kudos po.

[maryanng.concepcion]

Thank you, Chef, for sharing your secret for tenderizing squid it was a great help, and my squid never tasted this good and tender! 😊❤

[JulietMiranda-kh]

Idol siling haba pang pasarap at bango Yan ❤❤❤

[ayashimizuki]

wow dami salamat po sa tip on using baking soda, I can finally cook adobong pusit for my dad na pwede niya ma enjoy ❤

[lorinaperez]

Thank youn Chef Tatung for sharing this yummy recipe❤really enjoyed it👍yummy2❤😋

[knowellaguilus]

ang galing! un pla sikreto para hindi tumigas ang pusit! thank you chef! God bless

[DopeEd]

my mom gave me some of this the other day and now im here. this dish is severely underrated.

[RowenaYamane]

My gosh Sir Tatung tamang tama may posit ako sa ref Thanks again fr Nevada

[catherinesilverio]

It was my first time to cook this. This recipe works!!! Thanks!

[urthemanbong]

wow adobong pusit my favorite. The best pusit to use is the pusit bisaya compared to lumot is a lot tastier and fresh also easier to cook and does not really turn chewy or gummy. The white part is called the squid film which actually the backbone of the squid. Though I would always love to cook my adobong pusit sauted with ginger