Black pancit made with seafood? Cook it now!

9 months ago


Pancit itim is actually a local delicacy popularized in a humble eatery in Cavite. The secret to it’s black tint comes from the squid ink that was sautéed together with the noodles. Made more flavorful with seafood like shrimps and mussels, this noodles dish is a must-try and a must-cook experience at home.


(Squid Ink Vermicelli with Mixed Seafood)
Makes 5-6 servings

4 Squid ink sacs from pusit lumot*
½ kilo Shrimps, heads and shells reserved for shrimp stock
½ kilo Mussels, scrubbed and beards removed
4 cups Water
1/3 cup Canola oil
1 head Garlic, minced
1 Medium onion, chopped
2 Tbsps White vinegar
1 Tbsp Soy sauce
1 Tbsp Fish sauce (patis)
1 cup Squid rings and slices (body and tentacles)
4 small bundles Vermicelli noodles (sotanghon), soaked in water for 15-20 minutes
½ cup Fresh shucked oysters (optional)
½ tsp Garlic powder
¼ tsp Salt
⅛ tsp Ground black pepper
2 Tbsps Chopped spring onions


1. Take squid ink sacs from each squid by pulling squid tentacles from its body. At the bottom of each squid tentacle, you will find the small ink sac. Pull this out carefully and set aside.
2. Prepare shrimp stock by boiling shrimp heads and shells in two cups water. Prepare mussel stock by boiling mussels in two cups water. Discard all shells after boiling. Reserve the raw shrimps and boiled
mussel meat for later use.
3. Heat oil in a large wok over medium heat. Toss in chopped garlic and cook until garlic turns lightly golden. Remove garlic with a slotted spoon and set aside.
4. Using the same garlic oil, sauté onions over medium heat. When onions are soft and fragrant, add squid ink sacs and press with the back of the spoon to squeeze out the black ink.
5. Pour vinegar, soy sauce, and fish sauce into the squid ink mixture. Season with garlic powder, salt, and ground black pepper. Let simmer for a minute and then add shrimp and mussel broth (total of four cups).
6. Add soaked sotanghon, shrimps, mussels, and oysters to the broth. Cover and simmer until noodles absorb the broth. Season with salt and pepper.
7. When done, transfer pancit to a platter and then top with toasted garlic and chopped spring onions.

TIP: It’s important to get the ink sac from pusit lumot ask your vendor for pusit pang-ihaw rather than the smaller and longer squid used for adobong pusit.


Recipe by Nina Daza-Puyat

Photographed by Ron Mendoza


Pancit recipes for long life:

Mr. Chu’s Prawn and Scallop Vermicelli
Stuffed Bittergourd Soup with Misua
Vietnamese Spring Rolls


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