Pancit Pusit

Flavorful Twist on Filipino Noodle Delights

Pancit pusit, a delectable Caviteño noodle dish, offers a unique twist to the well-known pancit bihon or sotanghon by incorporating squid instead of traditional meat options. This recipe utilizes vermicelli or sotanghon noodles and showcases the use of squid ink, which gives the dish its distinct black color. If you’re craving a flavorful and visually appealing noodle dish, pancit pusit is the perfect choice. In this blog post, we’ll guide you through the process of cooking this delectable Filipino specialty.

Preparing the Squid:

To ensure the squid is ready for cooking, it’s essential to clean it properly. Gently clean the squid, being careful to remove the ink sac without puncturing it. Set aside the ink sac for later use. Slice the squid into rings, and cut the tentacles into bite-size pieces. By preparing the squid meticulously, you’ll guarantee tender and succulent squid in your pancit pusit.

Sauteing the Squid:

In a heated pan, saute garlic, onion, siling labuyo (bird’s eye chili), and bay leaves until fragrant. The combination of these aromatic ingredients will enhance the overall flavor profile of the dish. Next, add the prepared squid to the pan and saute for approximately 1 to 2 minutes, ensuring that the squid is cooked just right—neither undercooked nor overcooked.

Adding the Essential Ingredients:

Now it’s time to introduce the key ingredients that make pancit pusit truly special. Begin by incorporating vinegar, patis (fish sauce), pepper, water, and the reserved squid ink into the sauteed mixture. The squid ink not only adds a striking black color to the dish but also infuses it with a distinctive umami flavor. This is what sets pancit pusit apart from its counterparts, making it an exciting and memorable culinary experience.

Cooking the Noodles:

Once the essential ingredients have melded together, it’s time to add the sotanghon (vermicelli) noodles. These delicate noodles will absorb the flavors of the sauce, resulting in a harmonious blend of tastes in every bite. Cook the mixture over low heat, gently mixing the noodles until they are perfectly cooked. The precise cooking time may vary, so keep an eye on the noodles to ensure they are neither too firm nor too soft.

Adjusting the Seasoning:

Taste-testing is an essential step in any recipe. After the sotanghon noodles have cooked, take a moment to sample the dish. If necessary, adjust the seasoning according to your preferences. Additional vinegar, patis, or pepper can be added to enhance the flavors. It’s important to achieve a well-balanced combination of sour, savory, and spicy notes to satisfy your taste buds.

Presentation and Serving:

Once the pancit pusit is cooked to perfection, it’s time to transfer it to a serving platter. For added visual appeal, consider garnishing with freshly chopped kinchay (Chinese celery) and sliced siling labuyo if desired. These colorful toppings not only enhance the presentation but also add a delightful freshness to the dish. For a unique twist, you can also garnish with sliced kamias fruit, which offers a tangy contrast to the rich flavors of the pancit pusit.

Wrap-Up:

Pancit pusit is a truly remarkable Filipino noodle dish that captivates both the eyes and the palate. By incorporating squid and squid ink, this Caviteño specialty stands out among other pancit variations. The combination of sotanghon noodles and a flavorful blend of ingredients creates a dish that is sure to leave a lasting impression

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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.

Notes

Cooking Tips for Pancit Pusit:

1. Properly clean and prepare the squid: When cleaning the squid, be careful to remove the ink sac without puncturing it, and slice the squid into rings while cutting the tentacles into bite-size pieces to ensure even cooking and tender texture.
2. Adjust the seasoning to taste: After adding the sotanghon noodles, taste the dish and adjust the seasoning accordingly. Add more vinegar for a tangier flavor, fish sauce (patis) for added umami, or pepper for a spicier kick. Achieving a well-balanced combination of flavors is key to a delicious pancit pusit.
3. Garnish creatively: Enhance the presentation and flavors of your pancit pusit by garnishing it with freshly chopped kinchay (Chinese celery) and sliced siling labuyo (bird's eye chili) for added freshness and a hint of heat. Alternatively, consider adding sliced kamias fruit for a tangy twist that complements the rich flavors of the dish.