I first tasted Adobong Pusit sa Gata at my college classmate’s wedding in Bicol, and it was love at first bite! Growing up in a Filipino household where gata was a kitchen superstar (hello, ginataang manok and bicol express), I thought I’d tried every ginataan dish possible. But this creamy, ink-stained pusit (squid) had me sneakily going back to the buffet table for thirds.
The way the squid ink swirled into the coconut milk created this rich, dramatic sauce that had everyone at our table fighting over the last drop to pour over our rice. After practically begging my classmate’s Tita for the recipe and spending weeks perfecting it in my own kitchen (and yes, staining a few favorite shirts along the way), I’m excited to share this tried-and-tested version that’s become my new weekend favorite.
Once you master this adobong pusit sa gata recipe, your usual adobo nights will never be the same.
Why You’ll Love This Recipe
- Perfect Texture: Learn the secret timing for achieving tender, never-rubbery squid
- Rich Sauce: Create that coveted creamy, ink-infused sauce that’s Instagram-worthy
- Authentic Taste: Experience the perfect balance of traditional Filipino flavors
- Foolproof Method: Step-by-step instructions ensure success, even for beginners
- Make-Ahead Friendly: Tips for preparing components in advance
- Customizable Heat: Adjust spice levels to your preference
Adobong Pusit sa Gata (Filipino Squid in Spicy Coconut Milk)
Ingredients
- 2 pounds pusit squid/calamari
- 1 cup gata coconut milk
- ½ cup suka vinegar
- 4 bawang na puti garlic cloves
- 1 sibuyas onion
- 1 luya thumb-sized ginger
- 2 kamatis Roma tomatoes
- 2 siling pangsigang Thai chili peppers
- 1 dahon ng laurel bay leaf
- 1 kutsarang patis fish sauce
- ½ cup tubig water
- Asin at paminta salt and pepper
- 1 kutsarang mantika cooking oil
Instructions
Prepare the Squid (Paghahanda ng Pusit)
- Clean squid thoroughly (Paglilinis ng pusit)
- Remove the head, internal parts, and tentacles (Tanggalin ang ulo at lamang-loob)
- Pull out the plastic-like quill (Alisin ang transparent na balat sa loob)
- Wash under cold water (Hugasan sa malamig na tubig)
- Optional: Remove outer black skin to prevent darkening of sauce
Initial Cooking (Unang Luto)
- Combine squid, garlic, vinegar, water, and bay leaf
- Bring to boil without stirring (Important: Huwag haluin!)
- Cook 3-5 minutes until color changes
- Drain and reserve 1 cup liquid
Make the Sauce (Paggawa ng Sarsa)
- Sauté aromatics until fragrant
- Add tomatoes and mash gently
- Pour in coconut milk and reserved liquid
- Simmer until oil separates from coconut milk
Final Cooking (Huling Luto)
- Return squid to the pan
- Simmer 3-5 minutes
- Season to taste
Perfect Adobong Pusit sa Gata Signs:
- Squid: Tender, not rubbery
- Sauce: Creamy with oil separation
- Color: Light gray or black (with ink)
- Consistency: Thick, coating
- Aroma: Sweet coconut, not fishy
- Taste: Balanced sour and creamy
Tips from Lola’s Kitchen
- Choose fresh squid with clear eyes and a clean ocean smell
- Keep the squid ink for authentic color, or remove for a lighter dish
- Never overcook the squid – it should be tender, not rubbery
- Use fresh, thick coconut milk for the best results
- Let the vinegar boil uncovered to mellow its acidity
- Adjust chili peppers according to your heat preference
Traditional Serving Suggestions
- Serve hot over steaming white rice
- Pair with fresh tomato and onion ensalada
- Garnish with fried garlic bits and green onions
- Serve with calamansi halves on the side
- Complement with pickled papaya (atchara)
Troubleshooting
- Rubbery squid: Reduce cooking time; squid cooks quickly
- Watery sauce: Simmer longer to reduce
- Too acidic: Add a pinch of sugar
- Too spicy: Add more coconut milk
- Sauce too thin: Simmer until oil separates from coconut milk
Ingredient Alternatives
- Squid → Cuttlefish or baby octopus
- Fresh coconut milk → Canned coconut milk (premium quality)
- Thai chilies → Bird’s eye chilies or jalapeños
- White vinegar → Apple cider vinegar or cane vinegar
- Fish sauce → Light soy sauce (reduces authenticity)
Storage & Reheating
- Refrigerate in an airtight container for up to 2 days
- Freeze for up to 1 month (sauce separate from squid)
- Reheat gently on low heat to prevent toughening
- Add fresh coconut milk when reheating if sauce is too thick
Variations
- Adobong Pusit sa Gata with Spinach
- Add fresh spinach leaves in the final 2 minutes
- Extra Creamy Version
- Use 2 cups coconut milk
- Reduce longer for thickness
- Spicy Garlic Version
- Double the garlic
- Add crushed red pepper flakes
- Squid Ink Version
- Retain all squid ink for darker color
- Add more during cooking if desired
Frequently Asked Questions
How do I know if squid is fresh?
Fresh squid should have clear eyes, a clean ocean smell, and firm, glossy flesh.Can I make this dish ahead?
Yes, but it’s best served fresh. If making ahead, slightly undercook the squid.Why did my coconut milk curdle?
Coconut milk can curdle if cooked at too high a temperature. Maintain a gentle simmer.How spicy is this dish?
The heat level is adjustable. Start with fewer chilies and add more to taste.Can I use frozen squid?
Yes, thaw completely and pat dry before cooking.Nutrition
The Story Behind Adobong Pusit sa Gata (Filipino Squid in Spicy Coconut Milk)
Adobong Pusit sa Gata stands as a brilliant testament to Filipino coastal ingenuity, where two beloved cooking techniques – adobo and gata – come together in perfect harmony. This traditional Filipino seafood dish originated in the coconut-rich regions of Southern Luzon, particularly in Bicol and Quezon Province, where fresh seafood and coconut milk are daily kitchen staples. While classic adobo typically features pork or chicken in vinegar and soy sauce, coastal communities created their own spin using the abundance of fresh squid from their waters.
What makes this Filipino squid recipe truly special is its clever fusion of techniques. The squid is first prepared adobo-style, cooking in vinegar and garlic – a method that Filipinos have used since pre-colonial times to preserve food in our tropical climate. But the addition of gata (coconut milk) elevates this humble preparation into something extraordinary. This combination wasn’t just delicious; it was practical too. The natural ink from the squid (tinta ng pusit) combines with coconut milk to create a uniquely rich, creamy sauce that’s distinctly Filipino.
In modern Filipino cuisine, Adobong Pusit sa Gata has evolved from a simple coastal dish to a sought-after specialty. You’ll find it served at everything from casual carinderias to upscale Filipino restaurants, though many will tell you the best versions still come from home kitchens where the recipe has been passed down through generations. Each region has its own twist – Bicolanos might add siling labuyo for extra heat, while others might include ginger or lemongrass for added aromatics. But the core elements remain the same: fresh squid, coconut milk, vinegar, and that magical ink that transforms the dish into something unforgettable.
Today’s home cooks are rediscovering this traditional Filipino seafood recipe, appreciating how it transforms affordable squid into an impressive dish that’s both everyday-friendly and special-occasion worthy. Whether you’re cooking it for a family dinner or impressing guests at a party, this coconut milk squid adobo recipe proves why Filipino cuisine deserves its growing spotlight on the global culinary stage. It’s more than just a recipe – it’s a delicious piece of our coastal heritage that continues to evolve while staying true to its flavorful roots.
Remember: Perfect adobong pusit sa gata isn’t just about the darkness of the sauce—it’s about achieving that ideal balance where the squid remains tender, the adobo tang comes through, and the coconut milk binds everything together in a silky, flavorful finish.