Adobong Pusit sa Gata (Squid Adobo with Coconut Milk)
A creamy version of squid adobo, cooked with vinegar, soy sauce, and coconut milk.
Servings 6
Calories 290kcal
Cost $12-$16
Equipment
- Wok or large pan
Ingredients
- 2 pounds baby squid cleaned; ink sacs saved
- 2 tablespoons thin strips of ginger
- 1 medium onion chopped
- 6 garlic cloves minced
- 1 stalk lemongrass smashed
- 3 bay leaves
- 2-4 green or red chilies whole or sliced
- ½ cup vinegar
- 2 tablespoons soy sauce
- 1 cup coconut milk
- Fish sauce, salt, pepper, and sugar to taste
- Neutral oil (like canola or olive oil)
Instructions
- Over medium heat, sauté the ginger in a bit of oil for about a minute.Add the onion and garlic, then cook until softened and lightly golden.Add the smashed lemongrass and cook for another minute.
- Add bay leaves, chilies, and ground black pepper. Save extra chilies for later if you want more heat.
- Turn the heat to medium-high and add the squid. Stir to coat with the aromatics.Let it simmer for a bit so some of the liquid cooks off.
- Pour in the vinegar and soy sauce. Let it boil for about a minute without stirring.Add the squid ink, then stir and simmer for 2 more minutes.
- Pour in the coconut milk and stir.Simmer over medium-low heat for about 15 minutes, or until the squid is tender and the sauce thickens slightly. Stir occasionally.
- Taste the sauce and adjust as needed. Then, turn off the heat.
Notes
- Squid: I used baby squid because it’s naturally tender and slightly sweet. Regular squid works too — just slice it into smaller pieces so it cooks evenly.
- Coconut milk: I used full-fat canned coconut milk, but fresh kakang gata (first press coconut cream) is better if you have it. If the sauce gets too thick, you can add a little water to thin it out.
- Lemongrass (optional): Add a stalk of smashed lemongrass for extra flavor.
- Refrigerate: Store in an airtight container for up to 3 days.
- Reheat: Warm gently over low heat. Add a splash of water or coconut milk if needed.
- Simmer gently so the squid turns tender, not chewy.
- Add coconut milk over low heat so it doesn’t separate.
- Taste before adding more soy sauce.
- If the sauce gets too thick, add a splash of water.
Nutrition
Calories: 290kcal | Carbohydrates: 11g | Protein: 26g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 352mg | Sodium: 488mg | Potassium: 568mg | Fiber: 1g | Sugar: 2g | Vitamin A: 197IU | Vitamin C: 31mg | Calcium: 71mg | Iron: 3mg