Cuttlefish Adobo

Cuttlefish Adobo is the undisputed darkest adobo you will ever see, but still, you can take my word on this one… It is one of the best Adobo I ever had! It is because of it’s jet black ink which is normally included in Pinoy Cuisine. Cuttlefish is usually called “Pusit” in Manila, Philippines. But neighboring provinces have a more correct name for it, for it is really not a “Pusit”{Squid}. In Davao, the southern part of the Philippines where my wife come from, Cuttlefish is called “Lumot”. {If you are a Pinoy, please leave a message below of what the Cuttlefish is called in your province.}

Cuttlefish Adobo Photo by Nino Almendra
Cuttlefish Adobo
Photo by Nino Almendra

 

Now on with the cooking…

Cuttlefish Adobo

Prep. time: 10 minutes

Cooking time: 15 minutes {WARNING: Cook it longer and you’ll end up with a bowl of Rubbery Adobo!}

Difficulty: Very Easy

Good fo 12 crew

You will need;

2 kgs. Cuttlefish, cleaned and sliced {check my previous post on “How to clean Cuttlefish”}

4 Tbsp. cooking oil

12 cloves garlic, crushed

1 large (250 grms.) onion, coarsely chopped

1 large (250 grms.) tomato, cut into wedges

{Optional}3 pcs. red/green chilli hot, sliced

3 pcs. bayleaf

1 Tbsp. black peppercorn {optional}

2 Tbsp. fish sauce

{Optional} Cuttlefish edible roe, can be found around the ink sac

Cuttlefish ink sac

4 Tbsp. Soya sauce

4 Tbsp. Vinegar 6% acidity

1 Tbsp. sugar

Salt and freshly ground black pepper

 

Direction;

Heat oil on a large heavy bottomed pot, add the garlic, onion, tomato, bayleaf and black pepper corn. Saute for a minute. Cover pot with lid for a couple of minutes, tomatoes will softened and onions are translucent.

Add the cuttlefish, stir a bit. Pour in fish sauce. Cover for 5 minutes. Add the edible roe and ink sac. Stir to mix the ink, pour in the soy sauce and vinegar.

Season with sugar, sea salt and freshly ground black pepper. Serve hot with Steamed Rice.

Enjoy your meal !!! 😉

 

Here’s how I do it;

Heat oil on a large heavy bottomed pot, add the garlic, onion, tomato, bayleaf and black pepper corn.
Heat oil on a large heavy bottomed pot. Add the garlic, onion, tomato, bayleaf and black pepper corn.
Saute for a minute.
Saute for a minute.
Cover pot with lid for a couple of minutes.
Cover pot with lid for a couple of minutes.
Tomatoes will softened and onions are translucent.
Tomatoes will softened and onions are translucent.
Add {Optional} 3 pcs. red/green chilli hot, sliced.
Add {Optional} 3 pcs. red/green chilli hot, sliced.
Add the cuttlefish.
Add the cuttlefish.
Stir a bit.
Stir a bit.
Pour in fish sauce.
Pour in fish sauce.
Cover for 5 minutes.
Cover for 5 minutes.
Add the edible roe.
Add the edible roe.
Add the ink sac.
Add the ink sac.
Using your wooden laddle, break the ink sac.
Using your wooden laddle, break the ink sac.
Stir to mix the ink.
Stir to mix the ink.
Pour in the soy sauce...
Pour in the soy sauce…
... and vinegar.
… and vinegar.
Season with sugar...
Season with sugar…
... sea salt.
… sea salt.
... and freshly ground black pepper.
… and freshly ground black pepper.
Cuttlefish Adobo Photo by Nino Almendra
Cuttlefish Adobo
Photo by Nino Almendra
Serve hot with Steamed Rice.
Serve hot with Steamed Rice.

Enjoy your meal !!! 😉

Thanks alot for spending your precious time on my blog and hope this recipe

encourage you to try cooking some Cuttlefish Adobo.

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4 comments

  1. wonderful submit, very informative. I’m wondering
    why the other experts of this sector don’t notice this.
    You must proceed your writing. I’m confident, you’ve a huge readers’ base already!

    Like

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