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Pancit Pusit
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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
Cook Time15 minutes
Total Time30 minutes
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.