The dish also goes by the name Pancit Choco en su Tinta.
MANILA, Philippines — Chef Myke "Tatung" Sarthou is not a Caviteño. He’s actually a Cebuano, but he cooks the Caviteño dish Pancit Pusit very well, just like he does with many regional dishes in the country.
2. Sauté the garlic, onion, chili finger and laurel leaves. The fire should be set on high. Immediately add the squid and continue to sauté for 2 minutes.
Pancit Pansit Recipe Recipes Squid Ink
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