Adobong pusit pancit is not a common fare in my native Zamboanga, or perhaps at least not in my parents’ home where I grew up. My first encounter with this pleasantly curious recipe is courtesy of my dear sister-in-law ate Esther Rodriguez. She has turned it into a family favorite during her short stay with us here in Doha 2 years ago. I was intrigued by the quick method and richness, sans the “umay” factor of the regular pancit. If you want a quick fix for your pancit craving and don’t have the time or patience to cook the regular version, I suggest you try this one.
6 small to medium-sized squids, cut into rings, heads and ink reserved
A handful of sotanghon noodles, soaked in lukewarm water ( I used bihon noodles because that’s what I have in stock).
1 tbsp minced garlic
1 medium onion, sliced thinly
1 small piece of ginger root, julienned
2 pcs bay leaves
1 tsp crushed black pepper corns
Red and green bell peppers sliced into thin strips
Cooking oil for sauteing
2 tbsp soy sauce
1 tbsp oyster sauce
Juice of half a lemon ( or 2 tsp vinegar)
1. Clean squids and cut into rings. Reserve the heads and ink.
2. Saute garlic, ginger and onion until they are soft. Add in soy sauce, oyster sauce and bay leaves. Stir for half a minute.
3. Add squid pieces and peppers. Cover for half a minute.
4. You will notice there will be a lot more liquid than expected; you may add in the drained noodles at this point. Squeeze half a lemon and add generous sprinkling of crushed black pepper. Cover and allow everything to cook for 1-2 minutes.
Be careful not to over cook the squid or else they will be tough and chewy. The noodles will be ready as soon as they are translucent and al dente. Don’t mind if it’s still a little”soupy”, the liquids will be absorbed by the noodles as the dish cools down. We actually prefer to eat it that way alongside a good helping of boiled rice, yum!