Adobong Pusit (Squid Adobo) Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Oct. 30, 2012
we don't use water in adobong pusit because as the squid cooked there will be enough liquid coming out from the squid.
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Reviewed: May 5, 2012
This recipe worked the way it was supposed to, but to be honest neither one of us liked it at all. We like octopus and squid. So, apparently we didn't like the sauce.
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Cooking Level: Expert

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Reviewed: Dec. 19, 2011
This was fantastic! I have never cooked squid before, and have only eaten it fried or in Thai soup. I was convinced by the reviews to try it, and I am so glad I did. Absolutely wonderful, thank you so much for sharing this recipe!
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Reviewed: Apr. 5, 2011
A very delicious filipino cuisine! More to come from myself...
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Reviewed: Oct. 6, 2010
Excellent recipe! To create a sweeter flavor use teriyaki sauce in place of the soy sauce and a mango/peach salsa in place of the tomato and onions.
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Reviewed: Apr. 20, 2010
Well done! A nice Filipino dish. We use a bay leaf as well and don't overcook or the squid will be chewy!
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