Pssssst! Pusit!

My favorite adobong pusit is not actually a squid, it’s a cuttlefish. It’s large and have a white internal shell on its back but it can easily remove when cleaning. My recipe is dry and oily, like an asado. And because it has sugar on it, it caramelized during the process.

Ingredients:
1 whole cuttlefish, about one kilo in weight, cleaned and make a square inch meat,
4 cups water
1 teaspoon salt
5 tablespoon vinegar
3 tablespoon sugar
3 tablespoon cooking oil for sautéing
5 tablespoon cooking oil for the final cooking
2 tablespoon chopped garlic
½ cup onion rings
Salt and pepper
Chili

Put the cuttlefish and the water in a casserole. Burst the ink sack on the casserole and add the salt. Cook it for half an hour or until it become tender and chewy. Add more water if needed.

In a pan with hot cooking oil, sauté garlic and onion. Drain the meat of the cuttlefish and add it to the pan. Fry it for just a few minutes before adding the black ink broth.
Add the rest of the ingredients. Cover and cook it for another 10 minutes or until it became nearly dry. Drain the squid meat and the onion rings again.

In another pan, heat the oil until the smoke start to appear. Fry the squid again including the onion rings for about 5 minutes. Add the broth until it caramelized and oily. As usual, you can serve it with hot piping boiled rice again, what else.