Comments on: Pancit Pusit a la Marketman

By: Kasseopeia

Kasseopeia — Wed, 01 Oct 2014 20:03:50 +0000

Late to this game, but I add a splash of red wine vinegar to my squid and add some nuclear home-made chili oil (or one very finely sliced de-seeded labuyo) then pour the lot over either spirali or penne. Crumbled Lapid’s chicharon with laman, a smattering of torn cilantro leaves, and a few grinds of black pepper completes the dark ensemble.

By: marilene

marilene — Wed, 10 Sep 2014 12:28:07 +0000

There is an Italian Restaurant on College Ave (Oakland/Berkeley) that serves spaghetti in black ink sauce. I like it because it reminds me of our adobong pusit. I have not tried making it from my kitchen, wonder of all wonders I received a jar of squid ink sauce from Japan with tomatoes, not sure if it will be the same but will try. Your post sure reminded me of that pasta, but would like to try it on pancit too. And I thought I am already an expert on noodles, didn’t realize there are more varieties than I have tried.

The ink sachets from Spain works too, but not as great as removing the ink sacs gently making sure it doesn’t break.

Cheers —

By: psychomom

psychomom — Tue, 02 Sep 2014 13:39:36 +0000

waaahhhh…. can’t get in to view comments on 50th birthday post….
definitely going home this october, zubuchon here i come!!!

By: Marketman

Marketman — Tue, 02 Sep 2014 05:09:56 +0000

Monique, they probably would, though if you have fresh squid they should naturally have ink… if using frozen prepared squid, the sachets would help bring back some color and flavor, but it may be difficult to get this color (in the squid above) that way…

naomi, I believe kumquats appear around the holidays (December) and into the new year including Chinese New Year in January. They will be at good groceries and fruit purveyors and if you need them in bulk, at markets in Chinatown downtown.

kurzhaar, thanks for that link…

Getting over jet lag at the moment, a new post up soon I hope. :)

By: Monique

Monique — Tue, 02 Sep 2014 04:34:45 +0000

Yum! You think those squid ink in sachets would work?

By: naomi

naomi — Mon, 01 Sep 2014 10:46:01 +0000

Hi! I’m sorry this has absolutely nothing to do with the post above, but I just did a search for Kumquats in the philippines and your blog came up! I was super excited to see that they grow and sell kumquats in the philippines, but I still don’t know where I can buy them! Could you direct me to a market where they do? I live in the metro manila area. thanks so much for your help!

By: Mary Frances

Mary Frances — Fri, 29 Aug 2014 17:24:41 +0000

I’ve only seen squid ink used in Italian dishes. This sounds so interesting!

By: Cielo

Cielo — Fri, 29 Aug 2014 11:01:23 +0000

@little mary – our Cavitena moms’ are on to something! but it is, really, creative way of recycling LO adobong pusit :-) I make it only with sotanghon too.

By: Footloose

Footloose — Thu, 28 Aug 2014 13:36:21 +0000

Now they (pansit pusit and pansit puso) sound like amalgams of two left-overs that came to their own thanks to frugal recycling. In any case, I’m still a big fan of all four dishes, whether they come singly or as mergers.

@Kutzhaar, Grazie per il collegamento.

By: little mary

little mary — Thu, 28 Aug 2014 10:06:22 +0000

@Cielo, i didn’t know that this type of pancit is popular in Cavite because i am from cavite and that’s why i use sotanghon. i just thought nanay only cooked the left-over adobong pusit in another way so that it will not go to waste.