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Pancit Choca

by Pauline De Mesa
Seafood | March 11, 2019

One of the most famous noodle dishes in Cavite, pancit choca gets its black color from squid ink. Sauteed together with various seafood selections such as shrimps, mussels and squid, this dish deserves to be cooked at your own kitchen for a fulfilling merienda meal.  

Recipe by Maria Victoria Gueverra Calaguas
Art direction by Regine Paola Velilla
Photographed by Krizia Cruz
Sittings editors Yllaine Sabenecio and Janelle Año

Ingredients :

6 servings
0.33 cup Cooking oil
1 Head Garlic, minced then divided into 2 portions
1 Medium onion, chopped
0.5 kg Squid, cleaned and sliced
Squid ink reserved from the squid sac
2 cup Shrimp stock
2 tbsp Soy sauce
0.25 tsp Ground black pepper
2 tbsp Cooking oil
2 clove Garlic, minced
0.25 kg Shrimps, boiled and peeled (reserve 2 cups of shrimp stock)
0.25 kg Mussels (tahong), steamed and shelled
0.25 kg Oysters (talaba), when available
Salt and pepper, to taste water
250 g Bihon noodles, soaked in water
Chopped spring onions
Pork chicharon, crushed

Procedure :

  • 1
    Sauté half of crushed garlic in oil until light golden brown. Remove garlic and set aside.
  • 2
    In the same pan, sauté the other half of the crushed garlic and onion until fragrant. Add the sliced squid and squid ink. Press ink sacs with the back of a spoon to release black ink. Pour in the shrimp stock and shrimp cube.
  • 3
    Drain the noodles and add this to the squid ink broth. Stir continuously for about 5 minutes until noodles are soft and have absorbed all the squid broth, about 5-7 minutes. Turn off heat.
  • 4
    In another pan, heat cooking oil. Sauté garlic and cook until light golden. Toss in shrimps, mussels, and oysters. Season with patis and pepper. Set aside.
  • 5
    Transfer cooked pancit to a serving dish. Top with shrimps, mussels, and oysters. Sprinkle with toasted garlic, spring onions, and crushed chicharon.