Cuttlefish Adobo

Cuttlefish Adobo


  • 2 kgs. Cuttlefish, cleaned and sliced 
  • 4 Tbsp. cooking oil
  • 12 cloves garlic, crushed
  • 1 large (250 grms.) onion, coarsely chopped
  • 1 large (250 grms.) tomato, cut into wedges
  • Optional3 pcs. red/green chilli hot, sliced
  • 3 pcs. bayleaf
  • 1 Tbsp. black peppercorn optional
  • 2 Tbsp. fish sauce
  • Optional Cuttlefish edible roe, can be found around the ink sac
  • Cuttlefish ink sac
  • 4 Tbsp. Soya sauce
  • 4 Tbsp. Vinegar 6% acidity
  • 1 Tbsp. sugar
  • Salt and freshly ground black pepper


  1. Heat oil on a large heavy bottomed pot, add the garlic, onion, tomato, bayleaf and black pepper corn. Saute for a minute. Cover pot with lid for a couple of minutes, tomatoes will softened and onions are translucent.
  2. Add the cuttlefish, stir a bit. Pour in fish sauce. Cover for 5 minutes. Add the edible roe and ink sac. Stir to mix the ink, pour in the soy sauce and vinegar.
  3. Season with sugar, sea salt and freshly ground black pepper. Serve hot with Steamed Rice.
  4. Enjoy your meal !!! ;)


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