I happen to really LOVE a dish of deep dark black adobong pusit. To get it jet-black, naturally, you need a lot of squid ink, or ink from larger squid to augment the natural ink in the smaller variety… We were tinkering around the kitchens and came up with this amazingly dark black adobong pusit, above and I thought it was delicious AND oddly photogenic. Then I remembered I wanted to experiment with a black pancit…
I sautéed some onions, garlic and chili, added some made-from-scratch fish broth, added in several sacs of squid ink, a bit of fish sauce and soy sauce, then the squid rings and tentacles and let this simmer until done. Taste it, it should be a tad on the salty side, then add pre-soaked bihon noodles and cook until done. I winged the proportions, and wasn’t completely satisfied with the results so adjustments need to be made to ingredients included — but you get the picture.
We served the pancit with slices of dayap or biasong (limes) and garnished with chopped kinchay and it needed a touch more fish sauce as well. But it was unusual and delicious. Perhaps some crushed chicharon on top for texture and added richness would be a nice addition. No one in our office had ever tried this before (nor had I) so it was a new thing for them… but all of the platters were wiped out by the end of lunch… :)