Pancit Pusit with Kamias and Chicharon
Ingredients
Scale
- 1 + 2 tbsp cooking oil
- 8 cloves garlic, chopped
- 1 small onion, chopped
- 1 medium carrot, julienned
- 2 stalks celery, sliced diagonally
- 1/4 cabbage, cut into pieces
- salt and pepper to taste
- 2 tbsp fish sauce (patis)
- 1/2 tsp black pepper
- 300g squid
- 1 cup squid ink (squid ink sacs, mixed with water)
- 3 tbsp vinegar
- 1 tbsp sugar
- 250g rice noodles (pancit bihon), soaked in water for 5 minutes
for serving
- 6 pieces kamias (belimbi fruit), sliced diagonally
- 1 cup crushed chicharon (pork cracklings)
Instructions
- Heat 1 tbsp oil in a wok and saute about 1/3 of the garlic and the onion until fragrant and translucent.
- Add the carrots, celery, and cabbage. Saute until cooked but still crunchy.
- Remove from the wok and transfer to a plate. Set aside.
- In the same wok, heat 2 tbsp of oil. Saute the rest of the garlic until fragrant.
- Add the squid and mix well.
- Season with patis and bring it to a light simmer. Stir.
- Remove the squid from the “sauce” and set aside.
- Pour in the vinegar and bring to a boil before stirring.
- Add the sugar and stir well. then add the black pepper.
- Add the soaked rice noodles and mix continuously until it absorbs all of the liquid.
- If you think it’s still a bit dry, you may add 1/2 cup of chicken stock.
- Continue mixing well until the noodles are cooked just right.
- Add back the squid and the vegetables. Mix thoroughly.
- Transfer to a serving plate and garnish with kamias and chicharon on top.
- Enjoy.