How to Cook Pancit Pusit
Pancit pusit is a savory Caviteño noodle dish made with squid and squid ink, featuring a rich, briny flavor and distinct black-colored noodles that highlight the region’s coastal heritage.
Servings: 6 servings
Calories: 209kcal
Ingredients
- 1/2 kilo squid
- 2 Tbsp. garlic minced
- 1 pc medium sized onion chopped
- 3 pcs siling labuyo or bird's eye chilies optional
- 3 pcs bay leaves
- 1 tsp. vinegar
- 1 tsp. patis fish sauce
- 1/2 tsp. pepper ground
- 500 grams vermicelli sotanghon noodles briefly soaked in water
- 1 bunch kinchay coarsely chopped
- 1 1/2 cup water
Instructions
How to cook Pansit Pusit:
- Gently clean the squid, carefully removing the ink sac without puncturing.
- Reserve the ink. Slice into rings, and the tentacles into bite-size pieces.
- Saute garlic, onion, siling labuyo and bay leaves. Add the squid and saute for 1 to 2 minutes.
- Add the vinegar, patis, pepper, water and reserved squid ink.
- Add the sotanghon. Cook at low heat and mix gently until the sotanghon is done.
- Adjust the seasoning if necessary. Transfer to a serving platter.
- Sprinkle with kinchay and siling labuyo if desired. Serve immediately.
- You can also garnish it with sliced kamias fruit.