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Pancit choca - Wikipedia
From Wikipedia, the free encyclopedia

Pancit choca
Alternative namespancit choca en su tinta, pancit de choca, pancit choco, pancit pusit, pancit negra, pancit itim, fideos negros, pancit bihon à la negra
CourseMain dish
Place of originPhilippines
Region or stateCavite
Serving temperatureHot
Main ingredientssquid ink, cuttlefish or squid, rice vermicelli, kamias
Similar dishespaella negra, pancit bihon

Pancit choca is a Filipino black seafood noodle dish made with cuttlefish, squid ink, and bihon (rice vermicelli). It originates from Cavite, Philippines, and is originally known as pancit choca en su tinta in Caviteño Chavacano. It is also known more commonly as pancit pusít in Filipino. It is a type of pancit.[1][2]

Names

In Caviteño Chavacano, the dish is known as pancit choca (or choco) en su tinta, literally "noodle with cuttlefish in its own ink", commonly shortened to pancit choca or pancit choco.[1][2][3] Choca or choco (sometimes spelled choka or choko) means "cuttlefish" in Chavacano.[4]

Pancit choca is also known as pancit pusít ("squid pancit"); as well as pancit itím, pancit negra, pancit estación negra, pancit bihon à la negra, fideos negros, and "black pancit" among other names, chiefly referencing its color.[5][6][7][8]

Description

The dish is common in Tanza, Cavite City and Trece Mártires. The dish originally uses cuttlefish, but squid is also frequently used as a substitute. Its black color led to its initial consumption only during Lent or funerals.[9]

Pancit choca is initially cooked similarly to adobong pusit.[10] First, the ink sacs (lumot) are removed from the cuttlefish or squid without puncturing these and set aside. The cuttlefish is cleaned and diced into rings and sautéed along with garlic, onion, bay leaves, and (optional) labuyo chili. Vinegar, soy sauce, a bit of water, and the ink is then added and brought to a boil. Additional spices may be added to taste, like patís (fish sauce) and salt. The bihon (rice vermicelli) is added last with reduced heat until it is soft but still al dente.[11][5] Some versions soften the bihon in hot water and mix it at the very end of cooking.[10]

It is traditionally garnished with thinly sliced kamiás (bilimbi), fried garlic, crushed chicharrón, scallions, and/or kinchay (Chinese celery).[3] It is served with calamansî and labuyo chili (if not already added).[6] Dayap (key lime, C. aurantifolia) or biasong (small-flowered papeda, C. hystrix var. micrantha) may also be used instead of calamansî.[12]

Some variants of the dish use sotanghón (glass noodles) instead of bihon.[11][13] Others also add mussels or shrimp, and/or cook the dish in shrimp stock instead of water.[14]

See also

References

  1. ^ a b Lardizabal-Dado, Noemi (August 28, 2016). "Pansit Choco En Su Tinta or Pansit Pusit". Pinoy Food Blog. Retrieved December 16, 2018.
  2. ^ a b Uy, Amy A. (February 24, 2013). "Asiong's Carinderia: Why it still is the pride of Cavite City". GMA News Online. Retrieved December 16, 2018.
  3. ^ a b Polistico, Edgie (2017). Philippine Food, Cooking, & Dining Dictionary. Anvil Publishing, Incorporated. ISBN 9786214200870.
  4. ^ "How to say Food & Kitchen related words in Chabacano". Bien Chabacano. Retrieved December 16, 2018.
  5. ^ a b "Pansit Negra". Pinoy Hapagkainan. Retrieved December 16, 2018.
  6. ^ a b Alvarez, Lhas. "Squid Ink Pancit Bihon Recipe". Yummy.ph. Retrieved December 16, 2018.
  7. ^ Soliman, Michelle Anne P/ (June 8, 2018). "Exploring a heritage cuisine". Business World. Retrieved December 16, 2018.
  8. ^ "The Black Pancit". The Pancit King. February 16, 2017. Archived from the original on December 16, 2018. Retrieved December 16, 2018.
  9. ^ Andalecio, Avi Ben (May 29, 2020). "Isla de Panciteria". BioMed Central. doi:10.1186/s42779-020-00057-1. This article incorporates text from this source, which is available under the CC BY 4.0 license.
  10. ^ a b "Pancit de Choca or Pancit Pusit". Lutong Cavite. February 10, 2013. Retrieved December 16, 2018.
  11. ^ a b "Pancit Pusit". Panlasang Pinoy Meaty Recipes. Retrieved December 16, 2018.
  12. ^ "Pancit Pusit a la Marketman". Market Manila. August 25, 2014. Retrieved December 16, 2018.
  13. ^ "Pancit Pusit". The Maya Kitchen. July 29, 2016. Retrieved December 16, 2018.
  14. ^ DeRivera, Angeli (November 30, 2018). "Why This Midnight Sotanghon Recipe Is the Dark Noodle Dish You Need to Try". OneMega. Archived from the original on December 16, 2018. Retrieved December 16, 2018.
Sunting pranala
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