Adobong Pusit Pancit Bihon




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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


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)


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.





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