Adobong Pusit Pancit Bihon

Squid Ink Noodles, Fried Squid, Tomatoes, Onion, Garlic, Chicharron, Smoked Fish

Chef Melissa Miranda of Musang | Seattle
Yield: 2 servings

Adapted by StarChefs | February 2020

INGREDIENTS:

Adobo Base:
2 cups Cane Vinegar
½ tablespoon black peppercorns
½ onion, quartered
12 cloves garlic, smashed
3 bay leaves
1 cup soy sauce
1 ounce Liquid Seasoning
1 ounce brown sugar

Adobong Pusit:
Canola oil
5 cloves garlic, minced
½ yellow onion, thinly sliced 
2 Roma tomatoes, diced medium 
1 pound squid, cleaned and trimmed, mantle cut into rounds
1 cup fish stock
1 tablespoon cuttlefish ink
1¼ pound bihon (cornstarch noodles), soaked in water, drained
Salt
Black pepper
½ cup cornstarch
½ cup flour
Johnny's Seasoning Salt

To Assemble and Serve: 
Fried garlic
Green onion curls
Flaked smoked trout or tinapa (milkfish)

METHOD:

For the Adobo Base:
In a saucepan over medium-high flame, combine vinegar, peppercorns, onion, garlic and bay.  When nearly reduced to au sec, add remaining ingredients and 1 cup water. Heat 5 minutes, mixing well. Reserve.   

For the Adobong Pusit:
Heat deep fryer to 350°F. In a sauté pan, heat oil and add garlic. When caramelized, add onion. When onion is translucent, add tomatoes. When tomatoes begin to release their liquid, add three-quarters of the squid; sauté. Add stock, ink, and 1 cup Adobo Bas; reduce. Add bihon and cook until all of the sauce has been absorbed. Season with salt and pepper. Set aside, keeping warm. In a bowl, combine cornstarch and flour and season with Johnny’s. Dredge and fry remaining squid. Drain and keep warm.   

To Assemble and Serve: 
In a serving bowl, place bihon mixture. Garnish with garlic, green onion, and flaked fish. Finish with fried squid.

---