Ginisang Pusit

Ginisang Pusit
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One of the things I miss about Malolos is the abundance of fresh seafood. Surrounded by bodies of water, live seafood is common in the market. Fish is not limited to bangus, tilapia, galunggong, dalagang bukid.

You can cook different kinds of seafood dishes anytime in Malolos, and one that I enjoy the most is Gisadong Pusit. Squid stewed in onions, tomatoes, ginger and garlic. The umami in the stew and the sweet meat of the squid is heavenly on heaping cups of rice.

What is the difference between pusit and lumot?

Below is a photo of pusit (squid). Its body is torpedo shaped, the pupils are round, and the internal shell is called a pen.

Fresh squid sold in San Nicolas Market

The next photo is lumot (cuttlefish). It is round, the eyes are W-shaped, and the inner shell is wider. Lumot is meatier and sweeter than pusit, but pusit is cheaper than lumot.

Ginisang Pusit is one of the first quick and easy dishes that I learned from my mother. This is where my appreciation of simple dishes started. I realized I don’t need a lot of ingredients to make something delicious. The key is to use fresh ingredients.

Ginisang Pusit

No, it's not adobong pusit but it's equally delicious. Ginisang Pusit is squid stewed in tomatoes and onion. Make sure to add as much squid ink as you can. Yum!
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Main Course
Cuisine: Filipino
Keyword: Seafood, Squid
Servings: 6


  • 1 kg pusit cleaned, ink and tentacles on
  • 1 onion sliced thinly
  • 1 tbsp garlic crushed
  • 2 tomatoes quartered
  • 1 thumb sized ginger cut into strips
  • 2 tbsp patis
  • 1 tsp ground black pepper
  • 1 tsp salt


  • In a pan, saute onion, ginger, tomato and crushed garlic
  • Once the onion sweats and the tomatoes are tender, add patis, mix well.
  • Add the squid.
  • Salt and pepper to taste
  • Simmer in low heat until squid is tender for 5 minutes. Serve hot.

Have you tried this dish? I would love to hear from you. Tag me on facebook and instagram at lilyhilllunch.