myFresha-licious: Adobong Pusit (Squid in Tangy Black Sauce)

Adobong Pusit (Squid in Tangy Black Sauce)

Frederick cooked adobong pusit for supper last night.  He’s feeling better already so he can eat non-soupy dish.

Since it’s my husband’s recipe, I can only place the list of ingredients without the measurement since he cooks on a tantya-tantya basis (measurement by estimation only)  According to him, his usage of the condiments and spices is based on the taste of the dish.  He will add more of this and will reduce some of this until he gets the taste he wanted.  His adobong pusit is delicious anyway.  I had it for lunch today 🙂


Squid – 500 grams
Light Soy Sauce
Calamansi juice from 3 Calamansi  (you can use lemon)
Black Pepper, ground
Bay Leaf
Vegetable Oil

Cooking Procedure:

1.  Heat oil in a pan.  Sauté the garlic then onion in it.
2. Stir in the rest of the ingredients except for the squid.  Let it simmer.
3.  Add the squid and cook it until the squid turned in color.

Dish out and serve 🙂

Makes 4 servings . Here’s the estimated Nutritional values per serving based on the ingredients used.

Calories :  148 kcal Total Fat:   12.25  g.
Cholesterol :  25 mg. Saturated fat : 1.72 g.
Protein :  9.75 g Trans fat  :  0 g.
Sodium : 466 g. Dietary fiber :  1.25 g.
Carbohydrate :  1.25 g. Sugar  : 1.25 g.