Someone asked us for advice on making a tender adobong pusit, so we made this video for you. No, we do not mean tiny squid that are naturally tender; we used the more challenging, slightly larger ones for this episode.

The technique that we share in this video is different from the traditional method. It is quicker to do, and gives the squid a nicely-textured bite -- not gummy, dry, nor stringy. Squid comes out fork tender and much more pleasant to eat!

And for those who have no clue on how to do it, this also includes instructions on how to clean squid for adobong pusit.

Watch this video and see how we do it!

Video Timeline:
02:20 -- Ingredients
03:21 -- How to clean and prepare squid for cooking
07:36 -- What size of squid should I use?
08:16 -- Part 1 Adobong Pusit secrets
09:34 -- Part 2 Adobong Pusit secrets
21:31 -- Part 3 Things to do Before Serving Your Adobong Pusit; extra pointers for reheating adobong pusit so it does not turn into rubber