Article
Pancit pusit
Preserving the tradition
Did you know that Food is an important part of once cultural identity, Traditional food can show the way of living in a community. furthermore you can keep the knowledge of traditional Food to preserve the culture and heritage of your people. in relation to that, Pancit pusit has long been a part of the traditional food of Cavite city.
The heritage cuisine dish Pancit choco en su tinta also known as ‘Pancit Pusit’ was created in Cavite city in 1920’s by Jacinta when she was a young girl. it was later inherited by her grandson Sonny Lua. Pancit Pusit has been promoted by Mr. Sonny Lua in a food fair called pinoy eats world at a well known mall in Maynila, Mr. Sonny Lua also had a demonstration in the Enderun College to introduce Pancit en su tinta.
what is Pancit pusit?
the word Pancit means traditional filipino noodles, there are a lot of varieties of filipino noodles like bihon, and mickey noodles but the specific pansit noodles that was used to create Panci pusit was a Sotanghon (Rice noodle). the word Pusit basically means Squid. furthermore Pancit pusit is a combination between the asian cuisine steer fry noodles and adobong Pusit. most of the Food historians, restaurant owners and chefs describes the smell as not gamey or not unpleasant, The taste is salty and sour. The presentation is described as Black like squid ink. in connection to that, they also find the Pancit pusit similarly close to Paela negra because of the technique where the squid ink was used to put a color to the main engredients was both used. Paterno Street in Caridad, Cavite City.
where to eat Pancit pusit?
to try the traditional Heritage food Pancit en su tinta, you can see the original restaurant, Asiong's Carinderia that has been serving it in decades at Paterno Street in Caridad, Cavite City, Philippines.
You can also visit Cantina de tita A, It is a restaurant that serves Pancit pusit and other Traditional foods of Cavite city lik Pancit pusit and Bacalao.
lastly, you can also visit a small but traditional restaurant named Benries Kitchenette.
For those who wants to cook it on their own, here is the recipe and the instructions to cook Pancit pusit.
Recipe:
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
instruction:
1. Gently clean the squid, carefully removing the ink sac without puncturing.
2. Reserve the ink. Slice into rings, and the tentacles into bite-size pieces.
3. Saute garlic, onion, siling labuyo and bay leaves. Add the squid and saute for 1 to 2 minutes.
4. Add the vinegar, patis, pepper, water and reserved squid ink.
5. Add the sotanghon. Cook at low heat and mix gently until the sotanghon is done.
6. Adjust the seasoning if necessary. Transfer to a serving platter.
7. Sprinkle with kinchay and siling labuyo if desired. Serve immediately.
You can also garnish it with sliced kamias fruit.
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