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Adobong Pusit Dampa Style
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How to Cook Adobong Pusit Dampa Style

Adobong Pusit Dampa Style is a flavorful Filipino squid dish cooked with soy sauce, vinegar, aromatics, and squid ink, inspired by the bold and savory flavors of Dampa seafood restaurants.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Seafood Recipe
Cuisine: Filipino
Keyword: adobong pusit, dampa style, squid adobo
Servings: 4 servings
Calories: 324kcal
Author: Manny

Ingredients

  • 1 kilo medium sized fresh squid
  • 4 cloves garlic minced
  • 1 pc medium sized onion chopped
  • 1 pc thumb sized ginger chopped
  • 1/4 cup soy sauce
  • 1/2 cup vinegar
  • 2 pcs green chili peppers siling panigang
  • patis to taste
  • 1 Tbsp. sugar
  • 1 Tbsp. cooking oil
  • pepper to taste
  • spring onions or kinchay chopped (for garnishing)

Instructions

How to cook Squid Adobo Dampa Style:

  • Clean the squid by removing the transparent plastic-like backbone inside the squid. Remove the innards but retain the ink sac. Remove the also the beak in the middle of the tentacles by squeezing the head. Wash in running water and drain.
  • Just be careful not the press the eyes of the squid or it will burst. If the squid are large or just prefer to slice it, you can also slice the squid into rings.
  • Heat oil in the pan and saute garlic and onion until fragrant. Then add the ginger and green chili peppers and saute for a minute.
  • Immediately add the fresh squid, soy sauce and vinegar. Do not stir. Bring to a boil then cook the squid for about 3 minutes without covering the pan.
  • Remove the squid from the liquid and set aside. Continue to boil the liquid in the pan and add sugar. Let it boil until the liquid evaporates and slightly thick in consistency.
  • Then put back the squid and stir. Let it cook for a minute more while stirring then turn off heat. Serve hot and garnish with chopped spring onions.

Notes

Cooking Tips:

Choose Fresh and Medium-Sized Squid

For the best texture and flavor, always select fresh, medium-sized squid. Smaller squid tend to be too delicate, while larger ones can turn rubbery if not cooked carefully. Check for clear, shiny skin and a clean ocean scent to ensure the freshest quality.

Cook Squid Quickly to Avoid Toughness

Squid cooks quickly, so be sure to limit cooking time to just 2-3 minutes initially. Overcooking can make the squid chewy and tough, losing its tender bite. Removing the squid before reducing the sauce also helps maintain its perfect texture.

Balance the Sauce for a Perfect Blend

The right mix of vinegar, soy sauce, and sugar is crucial for a balanced sauce. Make sure to let the vinegar boil first without stirring to eliminate its sharpness. Adjust the sweetness by gradually adding sugar to taste, ensuring it complements the savory and tangy notes.