Hi chef, I tried your technique in cooking pusit and it's so legit. Kahit naka ilang init nako ng pusit hindi sya nag rubbery or tumigas❤ 👏👏👏 Thank you for sharing this Chef! 🥰
Chef thank you for this technique! Matagal ko na gusto matuto magluto ng adobong pusit pero hindi ko matry kasi natatakot ako maovercooked, and today I tried using your recipe & baking soda! Ang sarap at tama hindi tumigas kahit matagal ko napakuluan. Thank you so much po!
It has been decades that I avoid cooking pusit lumot because knew that this kind of squid gets really hard when cooked, like a rubber band, hence the name of the brown colored rubber band, gomang pusit. But thanks for sharing the technique using baking soda, my pusit lumot is so tender after cooking. Thanks
wow adobong pusit my favorite. The best pusit to use is the pusit bisaya compared to lumot is a lot tastier and fresh also easier to cook and does not really turn chewy or gummy. The white part is called the squid film which actually the backbone of the squid. Though I would always love to cook my adobong pusit sauted with ginger
Wow! This dish is truly special. It reminds of Sunday lunch after church. The unique taste of the squid with a bit of heat from the chili. Perfect with rice! Thanks so much for sharing, Chef! As they say, lets PUSIT to the limit! Cheers!
Chef, any idea how to fry pork chops with pigs blood as sauce? We used to cater in baguio city those pork chops stop due pressure from religious sectors about eating blood.
Kapag po pasteurized vinegar ang gamit like mga Datu Puti, Silver Swan, Marca Piña, no need to wait na po bago haluin. Sa mga unpasteurized vinegar lang po yung bawal haluin. Karamihan naman po ng nasa market ngayon ay pasteurized na.
Sir good job .Masarap guro yong Adobong Pusit mo.Others cook the Pusit first o e gisa muna yong Pusit nila sa spices at oil bago lagyan nang kaunting tubig.Ano kaya ang pinaka masarap sa dalawang version nito sir ?.
Chef another fave dish of mine. i have not made this for awhile. gawin konga this week. also, fyi... to have more ink, i add cuttlefish ink which i got from amazon.
Hi chef, I tried your technique in cooking pusit and it's so legit. Kahit naka ilang init nako ng pusit hindi sya nag rubbery or tumigas❤ 👏👏👏 Thank you for sharing this Chef! 🥰
You're welcome!
Chef thank you for this technique! Matagal ko na gusto matuto magluto ng adobong pusit pero hindi ko matry kasi natatakot ako maovercooked, and today I tried using your recipe & baking soda! Ang sarap at tama hindi tumigas kahit matagal ko napakuluan. Thank you so much po!
You're welcome!
I subscribed to your channel when i saw you guesting at Proyektong Pilipino. You're a Chef with a legit advocacy. Kudos po.
Thank you
my mom gave me some of this the other day and now im here. this dish is severely underrated.
That's great! Thanks a lot!
It has been decades that I avoid cooking pusit lumot because knew that this kind of squid gets really hard when cooked, like a rubber band, hence the name of the brown colored rubber band, gomang pusit. But thanks for sharing the technique using baking soda, my pusit lumot is so tender after cooking. Thanks
Glad to help and you're welcome!
Maraming salamat sa tip na baking soda pra malambot na squid God bless
You're welcome and God bless!
My gosh Sir Tatung tamang tama may posit ako sa ref Thanks again fr Nevada
Hello and you're welcome!
baking soda ....thats the magic chef tatung. so inspiring !❤
I love it!
Chef idol may ntutunan n nman ako. TNXS & GOD BLESS!!
It was my first time to cook this. This recipe works!!! Thanks!
Great to hear! You're welcome!
Sarap yan adobong pusitginugutom tuloy ako sa sarap habang pinapanood ko😊
ang galing! un pla sikreto para hindi tumigas ang pusit! thank you chef! God bless
You're welcome and God bless!
Thank uou chef sa technique na shinare mo. I will surely try this. ❤
You're welcome!
Thank you so much chef for sharing 😊
You're welcome!
wow adobong pusit my favorite. The best pusit to use is the pusit bisaya compared to lumot is a lot tastier and fresh also easier to cook and does not really turn chewy or gummy. The white part is called the squid film which actually the backbone of the squid. Though I would always love to cook my adobong pusit sauted with ginger
Thanks for sharing!
Wow! This dish is truly special. It reminds of Sunday lunch after church. The unique taste of the squid with a bit of heat from the chili. Perfect with rice! Thanks so much for sharing, Chef! As they say, lets PUSIT to the limit! Cheers!
You're welcome!
Looks good chef! I would just add coconut milk and ginger
Thank you po Chef Tatung.. Favorite ko si Adobong Pusit.
You're welcome!
Sarap neto Idol🤤🤤 ma try nga hehehe
wow dami salamat po sa tip on using baking soda, I can finally cook adobong pusit for my dad na pwede niya ma enjoy ❤
You're welcome!
Thank you chef for the baking soda tip!
You're welcome!
Nakakatakam naman, gusto ko ng magluto pro wala naman akong pusit
Thank you Chef for this menu… masubukan na.😊
You're welcome!
Wow ang sarap naman po nyan Chef Tatung 😋 nakakagutom po sa sarap
Pinaka paborito kung ulam
Delicious 😋👌
Pag lagay b ng baking soda hugasan ulit or isama n ang baking soda sa Pag luto
Naku Chef, thank you sarap 😋 ay next time calamari nman 😋😋😋
Sure! My pleasure!
Ang sarap naman po naman talaga nito
Thank you chef tatung baking soda is the key
You got it!
sakto dinner, will try this
You are an excellent english speaker
Thanks a lot!
Perfect na Perfect 🥰 💞 👌 😍
yummy! sarap i try bukas.
I miss eating adobong pusit, I have hyperthyroidism, bawal seafoods kaya ini-enjoy ko na lang manood ng mga cooking vids ng mga seafoods 😅
Ang sarap tingnan niyan Sir.Hanggang sa dulo po Sir.
Bakit tingnan lang? Tara lutuin na natin ngayon sa kitchen mo!
I love adobong pusit especially fresh squid.
my favorite dish
Chef, curious lng.. nindot ba ang kahoy na dapalan? Alanganin man gud q pagmahiwa ug meat sa kahoy kay ang bacteria?
Salamat magiging malambot na ang adobong pusit ko.
Good morning my idol Chef. I am watching cooking pussit and it seems yummy2 and I love it and I cook like that today😀thank you my idol Chef❤God bless🙏
Thank you so much and God bless!
Seafood Karekare next Chef
Wow rapsa #Simpol ❤❤❤
U need to put Ginger pampawla ng lansa and to add more flavor
Pwd rin hugasan sa asin ung pusit kung malalaki pra maalis ung lansa
@@BadolGomezhe already put baking soda
@@wilbertporras9282 ung baking soda pang tenderize d pampawala ng lansa
Ang original na adobo walang luya, mawawala na lansa nyan sa suka
Nope. Changes the taste.
adding bell peppers takes the taste of the squid ! IDK other cooks change original recipes of Pinoy dish ???
Thnk you Chef👍🙏
You're welcome!
hi po. ilang minutes po ba ang cooking time ng pusit para hnd rubbery? thank you po❤❤❤
Chef, any idea how to fry pork chops with pigs blood as sauce? We used to cater in baguio city those pork chops stop due pressure from religious sectors about eating blood.
Watching masasarap
Hindi mo kami maloloko, pido jarencio!!
😅
yong sa laylayan ? makakain sila?
Rice pa pls😅
Db po pgngluluto wd suka or venigar hindi dpat haluin wait fo 2-3 minutes before haluin or else the venigar will become Mhilaw?
Oo nga hinalo nya agad
Kapag po pasteurized vinegar ang gamit like mga Datu Puti, Silver Swan, Marca Piña, no need to wait na po bago haluin. Sa mga unpasteurized vinegar lang po yung bawal haluin. Karamihan naman po ng nasa market ngayon ay pasteurized na.
Now I know the secret pra maging tender sya ..lagi nag mamadali mag luto Kasi baka ala bubble gum iyong pusit😅😅 ..thanks chief
You're welcome!
Attendance ✔️
Nice.. 😊
Chef Tatung, i prefer cooking the squid a bit long time… Thanks for the baking soda tip…
Thanks for watching! Hope it helps you!
Nice ❤❤❤
Sir good job .Masarap guro yong Adobong Pusit mo.Others cook the Pusit first o e gisa muna yong Pusit nila sa spices at oil bago lagyan nang kaunting tubig.Ano kaya ang pinaka masarap sa dalawang version nito sir ?.
Same.
paano malalaman chief na luto na and pusit or overcooked na
Chef another fave dish of mine. i have not made this for awhile. gawin konga this week. also, fyi... to have more ink, i add cuttlefish ink which i got from amazon.
Yum😊
It was!
Before slicing the pu I dry each piece with paper towel to reduce its water.
Hi chef. Gano katagal iluto iyong pusit?
The size determines this. It cooks faster the smaller it is.
Cooking ná si Ka Erick?(CELES)
Pagkatapos ilagay ang baking soda 4 5-10 min.kailangan pa itong huhugasan ng tubig as seen in the video.
pataka ramaning Upawa nig luto
Effective ba yong baking soda kahit konti lang? At parang hindi naman nalagyan lahat ng squid?
❤❤❤❤
Yung tuyo at walang sabaw po ba?
Both ok. Masarappp....
puede ba wala ng squid ink napakaitim
Yah!
Chef ilang minutes po lukutuin si pusit para d maging goma ilang minutes po d mo po nasabi sa video chef
First 🥇
Bakit wala pong ginger? Hindi ba malansa?
Why always adding sugar in the Philippines?
Kaya pala umalis sa salbakuta si bendeta. Eto na pala new career nya.
Yes and im very successful. Musta ka naman?
chef dba yung squid kapag mataba may puti na laman sa loob kailangan bang tanggalin yun?
Itlog po yon puti or pinkish sa loob ng pusit
baking soda? may after taste yan...
It was rinsed after 10 mins. of marination
Pag madami meron, kaya dapat konting konti lng.
Kaya niya hinugasan ang pusit to take the after taste of bicarb or baking soda.
@@vickimills459 kahit hugasan mo yan, yung lasa nasa karne na.
❤👍👍👍
akala ko si vendeta ng salbakuta.
I love adobong pusit. ,also " Talangka", I will go to Grocery Outlet perchance they have talangka. How do I cook it. Night anak Rose.
Beef Steak chef
Adobong pusit lang, ang daming ingredients sa description
My mom cook the best adobong pusit
Walang kintsay
You can add if you want.
Spine
R
Forgot ginger & tomatoes. Gısa squid before adding vinegar, soy sauce & oyster sauce