I am more familiar with Paella Negra so it was quite interesting to learn about this Pansit Pusit. This classic Caviteño dish, also known as Pansit Choco En Su Tinta or Pansit Pusit is rice noodles bathed in rich squid ink sauce, topped with vegetables, crushed chicharon, squid rings and slices of kamias. Chef Michael Giovan Sarthou III in his recent demo for The Maya Kitchen Culinary Elite Series graciously shared this recipe to us. Some say that this dish is like a combindation of adobong pansit and pansit. It is your choice on the amount of black ink to use..
3 pieces pusit or squid
2 tablespoons garlic, minced
1 medium onion, sliced
2 pieces chili finger, remove the seeds and thinly slice
2 pieces laurel leaves
½ cup vinegar
¼ cup soy sauce
1 teaspoon fish sauce
1 cup water
pepper to taste
400 grams sotanghon (bean thread noodles), slightly soaked in cold water
salt and pepper for seasoning
small bunch kinchay, thinly sliced
8 pieces kamias (bilimbi fruit), sliced
1. Prepare the squid by cleaning and removing the long plastic and the small sack of liquid ink inside. Set aside the squid ink for later use. Slice the squid into rounds including the tentacles. Include the tentacles, Wash thoroughly and drain. Set aside.
2. Sauté the garlic, onion, chili finger and the laurel leaves. The fire should be set on high. Immediately add the squid and continue to sauté for two minutes.
3. 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.
4. On medium fire, add the sotanghon or the bean thread noodles. Mix thoroughly until the noodles absorb the soup or the stock. Add salt and pepper to taste. Then add the sliced kinchay.
5. Garnish it with crushed chicharon. Toasted garlic can also be added as garnish to add more flavor but is optional.
6. Serve hot.