Pansit Negra is a Cavite and neighboring shoreline provinces favorite seafood noodle, traditional recipe for this dish calls for cephalopod ink from baby octopus or squid that makes the noodles black.
Sotanghon [eng; Cellophane Noodles] ; also known as Chinese vermicelli, bean threads, bean thread noodles, crystal noodles, or glass noodles are a type of transparent noodle made from starch (such as mung bean starch, yam, potato starch, cassava starch), and water. They are generally sold in dried form, boiled to reconstitute, then used in soups, stir fried dishes, or spring rolls. They are called “cellophane noodles” or “glass noodles” because of their appearance when cooked, resembling cellophane, a clear material of a translucent light gray or brownish-gray color. Cellophane noodles are generally round, and are available in various thicknesses. Wide, flat cellophane noodle sheets called mung bean sheets are also produced in China. Cellophane noodles should not be confused with rice vermicelli, which are made from rice and are white in color rather than clear (after cooking in water). Sotanghon can easily be prepare with seafoods, vegetables poultry and meats into a quick, delicious meal. Sauté Bitter Gourd and Vermicelli, Chicken Sotanghon Soup, Pansit, Seafood Sotanghon and Spring Rolls are some of the traditional Filipino recipes using this noodle.
Pusit [eng; Squid] Is a marine cephalopod similar to the octopus. Like all other cephalopods, the squid has a distinct head, bilateral symmetry, a mantle, and arms. Squid, like cuttlefish, have eight arms and two tentacles arranged in pairs. Some species of squid are known to have 10 arms. Squids feed mainly at night and are attracted to light, which is why public piers are good locations for anglers. Hungry squid lurk in the dark fringes near patches of lighted water and then dart into the bright area in pursuit of food such as young herring and other small fishes. Pinoy method of catching squids is to attract the squid in the form of bait, and a source of light. In this case a pump action paraffin lamp hanging over the side of the boat, and white chicken feather as the bait for jigging. Squids are one of the staple ingredients in Philippine cuisines, spicy, sizzling, and saute are some the traditional flavor in making Adobong Pusit, Relyenong Pusit, Sisig, Spicy Fried Squid, Camaron Rebosado and Kilawin Puso ng Saging.
Popular coastal meal in Cavite and most seaside towns on the southern part of the country. Pansit Negra or Pansit Choco, called fideos negros in Spanish, are Cellophane noodles usually simmered in vinegar and soya sauce. Traditional recipe for this dish calls for baby octopus, wherein the Bacoor bay is abundant with this kind of seafood. The noodles are simmered tenderly in the squid ink, fully absorbing its dark sour brine that makes the noodles turn black. Serve with generously sprinkled chopped kintsay, chicharon and thin slices of kamias for sourness, instead of calamansi.
- 400 Grams Cellophane Noodles
- 4 Pcs Squid
- 1/4 Cup Soya Sauce
- 1/2 Cup Vinegar
- 1 Pieces Onion
- 1 Head Garlic
- 2 Bird's Eye Chilli
- 1 Small Cabbage
- 2 Pieces Bay Leaves
- 1 Tablespoon Fish Sauce
- 1 Cup Water
- 1 Bunch Celery
- 10 Pieces Balimbi
- Pork Crackling
- Soak sotanghon noodles in water 5 minutes.
- Clean the squid and remove the plastic cuttlebone, and gently remove the ink sacs.
- Puncture and squeeze the contents into a bowl of water.
- Remove and discard the beak and innards.
- Cut tentacles into bite size, and slice squid body into rings.
- Heat oil in a pan and sauté garlic, onion,bird's eye chilli, laurel leaves and squids.
- Simmer for a few minutes, then pour the vinegar, soya sauce, fish sauce, salt and pepper.
- Let it boil for a few minutes, do not stir.
- Pour the squid ink, and add the cellophane noodles.
- Stir the noodles until it absorb the broth in medium heat.
- Add vegetables and cook for a few minutes.
- Garnish with balimbi, celery and pork cracklings.
- Use baby octopus for squids substitute ( darker ink)
- Do not overcook the vegetables.