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.
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 patis fish sauce
- ½ cup tubig water
- Asin at paminta salt and pepper
- 1 mantika cooking oil
Instructions
- Keep squid chilled in the refrigerator at 40°F (4°C) before starting. Maingat na linisin ang pusit – carefully clean the squid by removing the head, beak, tentacles, and transparent quill (backbone) from inside. Cut the squid body into 1-inch rings. Hugasan sa malamig na tubig – wash thoroughly under cold running water and pat dry with paper towels.
- Using a large pan set over medium-high heat (375°F/190°C), combine the cleaned squid, half of the minced garlic, vinegar, water, and bay leaf. Pakuluin ng hindi hinahalo – bring to a boil without stirring. This is very important as stirring will cause the squid to become tough. Cook for exactly 3 minutes. Drain the squid and reserve 1 cup of the cooking liquid. Set the squid aside.
- In the same pan over medium heat (350°F/175°C), heat the cooking oil until shimmering. Igisa ang bawang, sibuyas, at luya – sauté the remaining garlic, onion, and ginger until fragrant and translucent, about 2 minutes. Add the diced tomatoes and gently mash them with the back of your spoon while cooking.
- Ibuhos ang gata – pour in the coconut milk and the reserved cooking liquid. Simmer until you see the oil begin to separate from the coconut milk (called litid in Tagalog), which takes about 5 minutes. This separation is a sign that the coconut milk is fully cooked.
- Lower the heat to 300°F/150°C and return the squid to the pan. Add the sliced chili peppers and fish sauce. Pasingawan ng dahan-dahan – gently simmer for 3-5 minutes only. Be careful not to overcook the squid at this stage. Taste and season with salt and pepper as needed.
- The dish is done when the sauce is thick enough to coat the back of a spoon and the squid is tender but still has a slight bite to it. If the sauce is too thin, simmer for a few more minutes until it reaches your desired consistency.
- Serve hot over steaming white rice. For the best presentation, garnish with toasted garlic bits (sinangag na bawang), sliced green onions, and serve with calamansi halves on the side.
- To prevent the sauce from sticking to the pan, maintain low heat during the final cooking stage and stir occasionally. If the sauce becomes too thick, you can thin it out with a small amount of hot water or coconut milk.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. When reheating, do so gently over low heat, adding a splash of coconut milk if needed to restore the sauce's consistency.
- Important: Never let the coconut milk boil aggressively once added, as this can cause it to separate and become grainy. Keep the heat low and watch for gentle bubbling around the edges of the pan.
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.
