Makes 6-8 servings
Preparation and cooking time: 1 hour
3 tablespoons oil
⅓ cup garlic, minced
½ cup red onions, minced
½ tablespoon ginger, grated
½ tablespoon siling labuyo, minced
½ kilo squid, sliced into rings
¾ cup soy sauce
⅓ cup vinegar
3 pieces bay leaf
2 tablespoons patis
1 cup squid ink
2 tablespoons ground black pepper
2 cups chicken broth
2 packs pancit bihon, soaked
1 cup cabbage, sliced thinly
1. In a pan over medium-high heat, saute garlic, onions, ginger, and siling labuyo in oil until fragrant and translucent. Increase to high heat and add squid, season lightly, and sautéing quickly. Remove squid from heat and set aside.
2. In the same pan, add soy sauce, vinegar, bay leaf, patis, squid ink, ground black pepper, and chicken broth. Mix until everything is well combined. Bring to a boil.
3. Add pancit bihon noodles and mix until everything is well combined. Add cabbage and mix again.
4. Transfer black pancit into a large plate and top with squid, carrots, cabbage, sautéed sitaw, and spring onions. Serve hot!