Sprite squid adobo is a variation of the popular Filipino seafood dish called adobong pusit or squid adobo. The obvious difference of this sprite squid adobo to the traditional one is adding Sprite or 7-Up soft drinks. The rest of the ingredients are almost the same. And before I forget, as much as possible use small squids in cooking adobong pusit. Because it is tastier compared to using large squid.
Sprite Squid Adobo:A Taste of Summer and Family
There’s something about the scent of adobong pusit sizzling in the kitchen that takes me straight back to childhood summers in Batangas. My Tita Melba had this knack for making every ordinary dish taste like it came from a fiesta table. But it was my Kuya Andoy who first introduced me to this unusual—but surprisingly delicious—twist on the classic: sprite squid adobo.
He picked it up from a karinderya he tried while doing a project in Samar. “May soft drinks sa adobo nila, sobra sa sarap,” he told us, almost offended we hadn’t tried it ourselves. I was skeptical, honestly. Soda in adobo? But when I finally tried cooking it myself—using Sprite just like he said—it completely made sense.
What Makes Sprite Squid Adobo Special
Like traditional adobong pusit, this version leans into bold flavors: the briny taste of squid, the sharp punch of vinegar, the earthy savor of soy sauce. But the Sprite brings a mild sweetness and just a hint of citrus that rounds everything out. It’s not overpowering—it simply lifts the flavors and makes the dish a little brighter.
I’ve cooked it with both 7-Up and Sprite, and either one works just fine. Personally, I prefer Sprite for its cleaner finish. The key, though, is balance. Too much soda and you’re leaning into dessert territory. Just enough, and it transforms into something uniquely Filipino—modern but still rooted in the tradition we all grew up with.
The Secret to Flavorful and Tender Squid
If there’s one tip that Lola Ely drilled into me when it comes to cooking squid, it’s this: “Huwag mong lulutuin ng matagal.” Squid turns rubbery in a heartbeat if overcooked. In this squid adobo with Sprite, you only need a few minutes—just until the squid curls slightly and turns opaque.
Another thing: always try to use baby squid if you can find them. The smaller they are, the sweeter and more tender they’ll be. I remember my Ate Lani buying a whole kilo from the wet market at 5 a.m. just to get the freshest catch. She said it made all the difference—and she wasn’t wrong.
Why Sprite Works So Well in This Dish
Some might ask: why use soda at all? It’s not just for sweetness. The carbonation in Sprite helps tenderize the squid slightly and gives the sauce a lighter texture. That gentle fizz actually helps lift the flavors from the pan, so they soak into the squid faster. It’s an old-school technique with a modern twist—and beginner-friendly, too.
Plus, that little touch of lemon-lime brightness from the soda balances the natural saltiness of the soy sauce and the acidity of the vinegar. The result? A silky, rich sauce with a sweet-savory depth that’s hard to beat.
Cooking Sprite Squid Adobo at Home
The method is straightforward. Start by sautéing ginger, garlic, and onions until your kitchen smells like home. The tomatoes come next, adding body and that slight tang that works so well with seafood. Then there’s the kick: siling labuyo and black pepper. Don’t skip it—it gives the dish that signature warmth.
Stir in some oyster sauce to deepen the umami flavor, then add your cleaned squid and give it just a quick toss. Here’s where the magic happens: pour in your Sprite, let it bubble for a minute, then follow with vinegar, soy sauce, and a bit of sugar. Simmer until the sauce thickens slightly, and that’s it.
Serve it with hot rice and maybe a slice of green mango on the side. Trust me—it’s not just good. It’s unforgettable.
A Little History Behind Adobong Pusit
Adobong pusit has always had its place in the Filipino culinary landscape. Unlike the pork or chicken versions, this one taps into our deep connection to the sea. Coastal communities have been cooking variations of squid adobo for generations—each one slightly different depending on what’s available. Some use ink for a black, intense sauce. Others add coconut milk. This one, with Sprite, is a more modern evolution—but it’s still every bit Filipino.
The beauty of Filipino food is that it’s constantly growing, adapting, while staying rooted in family traditions. This sprite squid adobo is a perfect example—something old made new again, with a little help from an unexpected ingredient and a lot of love from the kitchen.
How to Cook Sprite Squid Adobo
Ingredients
- 1 kilo squid
- 1 cup sprite
- 1 Tbsp. oyster sauce
- 2 Tbsp. soy sauce
- 1 Tbsp. sugar
- 1 Tbsp. vinegar
- 3 cloves garlic minced
- 2 pcs siling labuyo chopped
- 1 tsp. black pepper
- 1 pc onion chopped
- 1 pc thumb size ginger sliced
- 2 pcs ripe tomatoes chopped
Instructions
How to Cook Sprite Squid Adobo
- Heat cooking oil in a pan and sauté ginger, garlic and onion. Saute until the onions are soft.
- Add tomatoes and sauté for 1 minute. Cover and simmer until tender.
- Add siling labuyo, black pepper and oyster sauce. Stir the ingredients for 1 minute.
- Add the squid and stir for a minute. Add Sprite or 7-Up and cook for a few minutes.
- Add soy sauce, vinegar and sugar. Simmer until the sauce is reduced to half.
- Transfer to a serving dish and serve hot.
Video
Notes
Cooking Tips:
Use Small or Baby Squid for Better Flavor
Smaller squid are naturally sweeter and more tender, which makes them perfect for this dish. Large squid tend to have a rubbery texture and can be bland compared to their smaller counterparts. If you’re buying from the wet market, ask for freshly caught baby squid—your sauce will absorb better and the texture will be just right.Don’t Overcook the Squid
Squid cooks incredibly fast—just two to three minutes is enough once it hits the pan. Overcooking turns it chewy and tough, which ruins the dish's appeal. The moment it curls and turns opaque, it’s done—remove from heat or lower the flame right away.Add the Sprite After Sautéing the Aromatics
Adding Sprite right after sautéing garlic, onion, ginger, and tomatoes allows it to blend with the base flavors and develop a richer sauce. The sugar and citrusy notes in the soda balance the acidity of vinegar later in the cooking. Pouring it too early or too late can affect the taste and prevent the squid from fully soaking up the flavors.
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