This is a classic Caviteno dish shared by Chef Tatung Sarthou during his cooking demonstration at The Maya Kitchen. This dish is also known as Pansit Choco En Su Tinta. The Pansit Pusit is rice noodles with rich squid ink sauce, topped with vegetables, crushed chicharon, squid rings, and kamias slices.
3 pcs pusit or squid
2 tbsp minced garlic
1 medium onion, sliced
2 pcs chili finger, seeded, thinly sliced
2 pcs laurel leaves
1/2 cup vinegar
1/4 cup soy sauce
1 cup water
pepper to taste
400 grams sotanghon, soak in cold water
salt and pepper for seasoning
kinchay, thinly sliced
8 pcs of kamias, sliced
Prepare the squid by cleaning and removing the long plastic and the small sack of liquid ink inside. Set aside quid ink for later use. Slice the squid into rounds including the tentacles. Wash thoroughly and drain. Set aside.
Saute garlic, onion, chili finger and the laurel leaves. The fire should be set high then immediately add the squid and continue to saute for two minutes.
Put the vinegar, soy sauce, fish sauce and the squid ink. Let it boil. Add 1 cup of water. Let it boil for two minutes.
In a medium fire, add the sotanghon. Mix thoroughly until the noodles absorb the soup or stock. Add salt and pepper to taste. Then add the kinchay.
Garnish it with crushed chicharon. Toasted garlic can also be added if you want it to be more flavorful. Serves 3-4 pax
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