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Quick and Easy Adobong Pusit (Filipino Squid Stew)

As a child, Edwin's mom told him, "If you want to eat, you should cook it yourself." And that's exactly what he's been doing ever since.

Adobong pusit (Filipino squid simmered in its own ink)

Adobong pusit (Filipino squid simmered in its own ink)

What Is Adobo?

Adobo is a very typical Filipino dish. Interestingly, the dish originated in Spain, but it has since spread to the Philippines and Latin America. Specifically, adobo refers to the marinade of spices and vinegar that is used to help preserve meat. In the Philippines, we created our own version of that marinade by adding soy sauce.

Traditionally, this dish is made with chicken, but there are many variations. You can include pork, potatoes, and other ingredients, as well. In this recipe, we will use squid.

Cook Time

Prep timeCook timeReady inYields

15 min

10 min

25 min

4-6 servings


  • 1 pound medium squid
  • 1/2 cup Filipino white cane vinegar (I use Datu Puti brand)
  • 1/3 cup Filipino soy sauce (I use Datu Puti brand)
  • 6 cloves garlic, chopped
  • 1 cup water


  1. Wash and clean the squid, but keep the ink. Refer to the video below.
  2. Combine all the ingredients, including the ink, into a pot and simmer over low heat for about 8 minutes, or until the squid is tender.

Variations of Adobong Pusit

  • Cut the squid into bite-sized pieces if desired.
  • Sautee onion and garlic and add to the stew after the last step.
  • Add sugar for a sweeter dish.
  • For a spicier dish, add sliced chilies.

Datu Puti Filipino Vinegar and Soy Sauce