Adobong Pusit sa Gata is a big-flavored meal the whole family will love. It’s rich, creamy, and spicy with a rich coconut sauce that’s delicious with rice!
Squid is one of my favorite seafood to make. Not only is it relatively inexpensive, but it’s also quick to cook and doesn’t need a plethora of other ingredients to be scrumptious. The hardest part of preparing it for a meal is removing the hard film inside, which really doesn’t take but a few minutes.
I do have other recipes such as crispy fried calamares and inihaw na pusit on the blog but although they’re all dinner-worthy, this adobong pusit sa gata, in my opinion, is the best way to enjoy pusit. It’s rich, creamy, and loaded with bold flavors that go really well with steamed rice.
Tips on How to Make Squid Adobo with Coconut Milk
Although squid is an easy ingredient to prepare, it can also prove a bit tricky. It cooks in a flash and can considerably toughen from just a few extra minutes in the heat. A good pot of ginataang pusit is sort of like a balancing act. You want that delicious stage where the coconut milk has reduced enough to render fat but without overcooking the squid.
- To achieve that thick sauce while maintaining the tenderness of the squid, I apply a two-part cooking process. I briefly simmer the squid adobo-style in vinegar and I then cook off the coconut milk to reduce before returning the squid back to the pan to soak up all the creamy goodness.
- If you want to keep the dish from turning black, you can peel the squid skin and discard the cephalopod ink before cooking.
- Allow the vinegar to boil uncovered and without stirring to cook off the strong acid taste.
Give this adobo pusit with coconut milk a try for dinner tonight! It’s easy to make for busy weeknight dinners yet full-on flavors the whole family will love. Don’t forget the steamed rice; you’ll need it. 🙂
If you want a similar taste but without the rich coconut sauce, this ginisang pusit is equally delicious. Enjoy!
Adobong Pusit sa Gata
- 2 pounds squid
- 4 cloves garlic, peeled and chopped
- 1/2 cup vinegar
- 1/2 cup water
- 1 bay leaf
- salt and pepper to taste
- 1 tablespoon canola oil
- 1 onion, peeled and sliced thinly
- 1 thumb-sized ginger, peeled and julienned
- 2 large Roma tomatoes, chopped
- 1 tablespoon fish sauce
- 1 cup coconut milk
- 2 Thai chili peppers, stemmed and minced
- Holding the squid firmly, pull the head from the body including internal parts and tentacles. Pull out the clear cartilage inside the tube and discard.
- Under cold running water, wash the inside and out to remove any debris or excess ink. Drain well and pat dry.
- In a pot over medium heat, combine squid, 2 cloves of the garlic, vinegar, water, and the bay leaf. Bring to a boil, uncovered and without stirring, for about 3 to 5 minutes or just until squid changes color. Remove from heat and drain, reserving about 1 cup of the liquid.
- In a pot over medium heat, heat oil. Add onions, ginger, the remaining 1/2 of the garlic. Cook until softened.
- Add tomatoes and cook, mashing with the back of a spoon, until softened.
- Add fish sauce and cook for about 1 minute.
- Add coconut milk, reserved liquid, and chili peppers. Bring to a simmer and continue cook until liquid is reduced and begins to render fat.
- Add squid and cook for about 3 to 5 minutes or until heated through. Season with salt and pepper to taste. Serve hot.