Adobong Pusit

SARSAYA® Oyster Sauce


  • 2 Tbsps. (30 ml) Cooking Oil
  • 3/4 cup (85 g) Onions, sliced
  • 2 Tbsps. (27 g) Garlic, minced
  • 1 cup (144.8 g) Tomatoes, chopped
  • 1 kilo (1000 g) Squid, medium size, well-cleaned
  • 1/4 cup (60 ml) Soy Sauce
  • 1/4 cup (60 ml) Vinegar
  • 1 cup (250 ml) Water
  • 1/4 cup (15 g) Green Chillies, chopped
  • 1 tsp. (5 g) Sugar, brown
  • 1 pack (30 g) SARSAYA® Oyster Sauce
  • 1/2 tsp. (2.5 g) Salt, iodized
  • 1/8 tsp. (0.4 g) Black pepper, ground


  1. SAUTÉ. In a pot, heat oil, sauté onion and garlic until light brown. Add tomatoes and cook for another minute. Add squid, soy sauce, vinegar and water. Add green chilis if you prefer a bit spicy taste.
  2. BOIL. Without stirring, bring mixture to a boil. Once mixture boils, add sugar and SARSAYA® Oyster Sauce, and let it cook for one minute. Taste to test if the vinegar is cooked. Once cooked, and the squid has reduced in size, remove the squid, and set aside in a bowl.
  3. SIMMER. Continue to simmer the sauce, reducing it to your preferred consistency. Once you've reached your desired consistency, return the cooked squid to the pot and cook very quickly. Add salt and pepper. Mix well and cook for a few seconds.
  4. SERVE. Transfer to a serving platter, serve and enjoy.

Cooking Tips

When purchasing uncleaned squid to use in a recipe that specifies cleaned squid, you will need approximately 25 to 50 percent more. Up to half of the body weight can be discarded during cleaning.

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ajinomoto cooking_time  Cooking Time: 30 minutes ajinomoto prep_time  Preparation: 20 minutes ajinomoto servings  Servings: 9 ajinomoto size  Serving size: 1/2 cup (100 g)

Products Used

SARSAYA® Oyster Sauce Buy Now

Nutrition Facts

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Good to Know Nutrition Facts

Squid are rich in Omega-3 fatty acids that help soothe the symptoms of rheumatoid arthritis.


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