Entree: Philippines – Bicol – Adobong Pusit sa Gata (Squid cooked adobo-style in vinegar and soy, finished in rich coconut milk with chili)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 5 min

Cook 15 min

Total 20 min

Ingredients

- 1 lb (454 g) squid, cleaned and cut into 1/2 in (1.3 cm) rings with tentacles reserved
- 1 tbsp (15 ml) vegetable oil
- 4 cloves (approx. 12 g) garlic, minced
- 1 medium (approx. 140 g) onion, chopped
- 1/4 cup (60 ml) white vinegar
- 3 tbsp (45 ml) soy sauce
- 1 cup (240 ml) coconut milk (thick)
- 2 small siling labuyo or Thai chiles, sliced (adjust to taste)
- 1/4 tsp (0.5 g) ground black pepper
- 1/2 tsp (2 g) sugar (optional, to balance acidity)
- 1 tbsp (15 ml) water (if needed to adjust sauce)

Instructions

1. Heat oil in a wide skillet over medium heat. Sauté garlic until fragrant, then add chopped onion and cook until softened, about 3–4 minutes.
2. Add the cleaned squid and tentacles; sauté 1–2 minutes just until they begin to turn opaque.
3. Pour in vinegar and soy sauce; do not stir for 1 minute to allow vinegar to bloom, then gently stir. Simmer uncovered for 2–3 minutes — squid cooks quickly and will become rubbery if overcooked.
4. Lower heat to medium-low and pour in coconut milk and add sliced chiles, black pepper, and sugar if using. Simmer gently 3–5 minutes until sauce is slightly thickened and flavors meld. If sauce reduces too much, add 1 tbsp (15 ml) water.
5. Taste and adjust seasoning with a pinch more salt or soy sauce if needed. Serve immediately with steamed rice.