Pancit Pusit with Kamias and Chicharon

4.7 from 22 reviews


  • 1 + 2 tbsp cooking oil
  • 8 cloves garlic, chopped
  • 1 small onion, chopped
  • 1 medium carrot, julienned
  • 2 stalks celery, sliced diagonally
  • 1/4 cabbage, cut into pieces
  • salt and pepper to taste
  • 2 tbsp fish sauce (patis)
  • 1/2 tsp black pepper
  • 300g squid
  • 1 cup squid ink (squid ink sacs, mixed with water)
  • 3 tbsp vinegar
  • 1 tbsp sugar
  • 250g rice noodles (pancit bihon), soaked in water for 5 minutes

for serving

  • 6 pieces kamias (belimbi fruit), sliced diagonally
  • 1 cup crushed chicharon (pork cracklings)


  1. Heat 1 tbsp oil in a wok and saute about 1/3 of the garlic and the onion until fragrant and translucent.
  2. Add the carrots, celery, and cabbage. Saute until cooked but still crunchy.
  3. Remove from the wok and transfer to a plate. Set aside.
  4. In the same wok, heat 2 tbsp of oil. Saute the rest of the garlic until fragrant.
  5. Add the squid and mix well.
  6. Season with patis and bring it to a light simmer. Stir.
  7. Remove the squid from the “sauce” and set aside.
  8. Pour in the vinegar and bring to a boil before stirring.
  9. Add the sugar and stir well. then add the black pepper.
  10. Add the soaked rice noodles and mix continuously until it absorbs all of the liquid.
  11. If you think it’s still a bit dry, you may add 1/2 cup of chicken stock.
  12. Continue mixing well until the noodles are cooked just right.
  13. Add back the squid and the vegetables. Mix thoroughly.
  14. Transfer to a serving plate and garnish with kamias and chicharon on top.
  15. Enjoy.