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Pancit Itim
A fun twist on the traditional pancit!
Ingredients
Pancit Itim
Calculate the cost of this dish here:
Number of servings
−
+
Price of the dish on the menu
Total cost of the ingredients
₱1033.63
Cost of one serving
Cost of ingredients (%)
Ingredient label
Name
Price in ... (use your local currency)
Quantity
% Food cost of the part
Total costs
Pancit Itim
Squid, cleaned
/g
250.0 g
0%
Canola Oil
/ml
15.0 ml
0%
White Onions, finely sliced
/g
80.0 g
0%
Garlic, minced
/g
50.0 g
0%
Ginger, finely minced
/g
30.0 g
0%
Tomatoes, seeded and finely sliced
/g
80.0 g
0%
Squid Heads and Tentacles, seasoned
/g
0.0 g
0%
Water
/ml
750.0 ml
0%
Black Pepper, crushed
/g
10.0 g
0%
Squid Ink
/ml
30.0 ml
0%
Vermicelli Noodles
/g
250.0 g
0%
Garnish
Garlic, minced
/g
10.0 g
0%
Squid (body part)
/g
0.0 g
0%
Red Finger Chilli
/pc
1.0 pc
0%
Chicharon, crushed
/g
30.0 g
0%
Celery Leaves, chiffonaded
/g
10.0 g
0%
Calamansi, sliced in half
/pc
2.0 pc
0%
Ingredient name
/
Disclaimer: The prices shown are an indication, based on wholesalers in the market. These are subject to fluctuation due to seasonal change and supply. UFS can in no way be held responsible for any deviations from reality.
Pancit Itim
-
Squid, cleaned 250.0 g
-
Canola Oil 15.0 ml
-
White Onions, finely sliced 80.0 g
-
Garlic, minced 50.0 g
-
Ginger, finely minced 30.0 g
-
Tomatoes, seeded and finely sliced 80.0 g
-
Squid Heads and Tentacles, seasoned
-
Water 750.0 ml
-
Black Pepper, crushed 10.0 g
-
Squid Ink 30.0 ml
-
Vermicelli Noodles 250.0 g
Garnish
-
Garlic, minced 10.0 g
-
Squid (body part)
-
Red Finger Chilli 1.0 pc
-
Chicharon, crushed 30.0 g
-
Celery Leaves, chiffonaded 10.0 g
-
Calamansi, sliced in half 2.0 pc
Preparation
-
Pancit Itim
- Separate the tentacles from the body. Slice the body into half inch segments. Make crosshatch incisions on the top side of the meat.
- In a medium sized wok, heat oil.
- Sweat the onions, garlic, ginger and tomatoes until fragrant.
- Add the squid head and tentacles. When the squid has turned color, add the water. Season the liquid with Knorr Chicken Powder and black pepper. Bring to a boil. Add the black squid ink. Taste and adjust seasoning.
- Add the vermicelli noodles. Stir from time to time to make sure that the noodles are well incorporated with the broth.
-
Garnish
- To prepare the garnish, heat a separate pan over high heat.
- Add the oil. Add the seasoned squid then the garlic. This is so as not to burn the garlic. When the squid has turned color, set aside. Do not overcook the squid.
- Transfer the noodles onto a serving plate. Arrange the sautéed squid on top and the grilled chili on top.
- Sprinkle with crushed chicharon and chiffonade of celery leaves. Best served with calamansi as a condiment.
