This is no doubt –a Southern Tagalog Adobo dish. I am sharing with you a version of adobong pusit I learned from my mom- Pusit Diablo — Coconut milk is added making a creamy sour sauce.
A dish with gata (coconut cream) will never go wrong ….
(Adobo sa Gata na Pusit)
1/2 kg Squid, cleaned and sliced
(heads removed, tentacles and ink sacks retained)
4 cloves Garlic, chopped
1 medium Onion, chopped
1 thumb-size Ginger, sliced
1-2 pcs. Siling haba (Finger Chillies)
1 cup Coconut cream
1/4 cup Vinegar
as needed Salt (or Fish Sauce)
as needed Freshly Ground Pepper
2 tbsp Cooking oil
Start by cleaning the squids. Pull out the entrails by holding on to the tentacles. Carefully pull out the head, intestines, ink sac, etc. Carefully remove the ink sacs and set aside. Cut off the entrails. Now, the body. Pull off the backbone. It’s the transparent plastic-like thing you will find in the cavity. Next, peel off the skins. Cut the squids into rings a quarter of an inch to half an inch thick.
Over high heat, Sauté onion and ginger, adding the garlic last (you don’t want burnt garlic). Pour the squid ink, coconut cream and vinegar. Bring to a boil.
Turn heat to low, add chillies and squid. Season with salt or fish sauce and pepper. Simmer for a few minutes, overcooking the squid makes it tough.
Use coconut cream if canned or the first extraction if using fresh coconut.
Coconut cream is the first extraction, Coconut Milk is the second and/or third…
I prefer cane vinegar for this dish…and Fish Sauce (instead of salt)