Pancit Pusit

Pancit pusit is a Caviteño noodle dish very similar to the well known pancit bihon or sotanghon that contains squid instead of pork or chicken meat. The original dish use bihon noodles but this recipe I have here use vermicelli or sotanghon noodles. This noodle dish also utilized the squid ink to make the noodle colored black and to distinguish it from the ordinary pancit bihon.

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.

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How to Cook Pancit Pusit

Pancit pusit is a Caviteño noodle dish very similar to the well known pancit bihon or sotanghon that contains squid instead of pork or chicken meat.

Prep Time15 minutes mins

Cook Time15 minutes mins

Total Time30 minutes mins

Course: Noodles Recipes

Cuisine: Filipino

Keyword: pancit pusit, squid pancit

Servings: 6 servings

Calories: 209kcal

Author: Manny

Ingredients

• 1/2 kilo squid
• 2 Tbsp. garlic minced
• 1 medium sized onion chopped
• 3 pcs siling labuyo or bird's eye chilies optional
• 3 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.