Adobong Pusit Pancit (Adobo Squid Noodles)
Ingredients: squid, cornstarch noodles, soy sauce, cane vinegar, fish stock · 40 min cook time · 550kcal · ₩19,000
Ingredients
300g squid, 200g cornstarch noodles, 30ml soy sauce, 45ml cane vinegar, 200ml fish stock, 30g garlic, 1ea yellow onion, 2ea tomatoes, 1tbsp cuttlefish ink, 3ea bay leaves, 1tsp whole black peppercorns, 1tbsp Maggi seasoning sauce, 1tbsp brown sugar, 30g flour, 30g cornstarch, 1tsp seasoning salt, 2마리 tinapa (smoked fish), 3대 scallions, 100ml cooking oil
Instructions
1. Soak the cornstarch noodles in water to soften.
2. Make the adobo base by combining cane vinegar, soy sauce, water, Maggi seasoning, bay leaves, peppercorns, onions, and brown sugar in a saucepan and bringing to a simmer.
3. Prep the squid by removing the quill, cleaning, and cutting into rings and tentacles.
4. Slice tomatoes, chop onions, and mince garlic for the stir fry.
5. Prepare a coating mixture with flour, cornstarch, and seasoning salt for frying the calamari.
6. Heat oil in a wok and fry garlic and onions until crispy, then set aside as a topping.
7. In the wok, stir-fry tomatoes and squid pieces until lightly cooked.
8. Add fish stock and the prepared adobo base into the wok and bring to a simmer.
9. Add the drained cornstarch noodles and toss well to absorb the liquid.
10. Stir in cuttlefish ink until the noodles and sauce turn completely black.
11. Toss reserved squid parts in the flour mixture and fry until crispy.
12. Flake the tinapa (smoked fish) and prepare scallion curls in ice water.
13. Plate the black adobo noodles and garnish with flaked tinapa, crispy garlic, fried calamari, and scallion curls.
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