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Pancit Itim

  • Squid, cleaned 250 g
  • Canola Oil 15 ml
  • White Onions, finely sliced 80 g
  • Garlic, minced 50 g
  • Ginger, finely minced 30 g
  • Tomatoes, seeded and finely sliced 80 g
  • Squid Heads and Tentacles, seasoned
  • Water 750 ml
  • Black Pepper, crushed 10 g
  • Squid Ink 30 ml
  • Vermicelli Noodles 250 g

Garnish

  • Canola Oil 15 ml
  • Garlic, minced 10 g
  • Squid (body part)
  • Red Finger Chilli 1 pc
  • Chicharon, crushed 30 g
  • Celery Leaves, chiffonaded 10 g
  • Calamansi, sliced in half 2 pc
  1. 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.
  2. 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.
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