Pancit pusit (rice noodles with squid ink)

The deep black squid ink in this simple noodle dish is one of the hallmarks of the province of Cavite, an hour south of Manila. The squid ink adds a taste of the ocean and some colour, to the noodles. If you can’t find kamias fruit, you can use thin slices of kumquat (as done here), or unripe strawberries or pineapple.

Ingredients

4 to 6 servings

500g cleaned small squid, including tentacles 2 tbsp vegetable oil

2 garlic cloves, minced

2 bay leaves

1 finger-size knob of fresh ginger, peeled and cut into matchsticks

3 tbsp of finely diced white onion

1 tsp squid ink

2 tbsp fish sauce

½ cup (120ml) fish stock

3 cups (525g) soaked and drained bihon, or thin rice noodles

1 bird’s-eye chili thinly sliced

Kosher salt and freshly ground black pepper, to taste

½ cup (70g) thinly sliced kumquats or other sour fruit, for serving

Method

Slice the squid bodies into pieces that are 0.5cm thick. Set them aside with the tentacles. In a skillet or wok, heat the vegetable oil over a medium heat for about three minutes until it starts to shimmer. Add the garlic and bay leaves. Cook, stirring occasionally, for three to five minutes, or until the garlic browns slightly (do not let it burn). Add the ginger and onion to the pan and cook, stirring for one minute. Add the squid and cook for about three minutes, stirring often, until it is tender. Add the squid ink, fish sauce, and stock, increase the heat to high, and bring the liquid to a boil. Immediately reduce the heat to medium-high, add the noodles, and cook, stirring so that they are coated with the sauce, until nearly all the liquid in the pan is gone.

Add the chili, salt and pepper, and stir. Transfer the noodles and squid to a serving platter and garnish with the sliced kumquats.

From I Am a Filipino: And This is How We Cook (Artisan Books), by Nicole Ponseca and Miguel Trinidad