Asadong pusit is the seafood version of the well known pork or chicken asado. Since the main ingredient is squid, it is also easy to cook and requires just a few minutes to get it done. Overcooking the squid is also not recommended because it will become rubbery and tough to chew. Also, you need to precook the carrots and potatoes by frying them in order not to overcook the squid. There are many varieties of squid and you can always use what is available in the market. If the squid is large like the ones called lumot or cuttlefish, just slice it to bite size pieces. On small squid, you can cook them whole but you need to remove the innards.
- 500 grams squid pusit lumot, remove innards, wash and drain, then slice
- 1 medium onion chopped
- 5 cloves garlic chopped
- 2 medium size tomatoes chopped
- 1 green or red bell pepper seeded and chopped
- 1 medium size carrot peeled and chopped
- 1 medium size potato peeled and chopped
- 2 pcs bay leaves
- 1/2 cup tomato sauce
- 6 pieces olives optional
- 1 tsp soy sauce
- 1 red chilies siling labuyo, chopped
- 1/2 Tbsp. sugar
- 2 Tbsp. cooking oil
- salt and pepper to taste
How to cook Asadong Pusit:
- Heat oil in a pan and fry potatoes and carrots until cooked. Drain and set aside.
- In the same pan, saute garlic until fragrant. Then add onions and tomatoes and saute for a minute.
- Then add the bell pepper and continue sauteing for a few seconds then add the olives, fried potatoes and carrots.
- Continue sauteing for a minute then add the squid. Stir cook for half a minute then pour the tomato sauce and soy sauce.
- Simmer while stirring and add bay leaves, red chili and sugar. Season with salt and pepper to taste.
- Simmer for another 2 minutes while stirring and turn off heat. Serve hot with steamed rice.
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