Pancit choca

In today's world, Pancit choca has gained indisputable relevance. Whether due to its impact on society, culture or politics, Pancit choca has become a constant topic of conversation. Its influence extends to all aspects of life, generating conflicting opinions and constant debate. In this article, we will explore in depth the importance of Pancit choca, analyzing its implications and its role in the contemporary world. Through a detailed analysis, we will seek to better understand how Pancit choca has shaped our reality and what its future projection is.

Pancit choca
Alternative namespancit choca en su tinta, pancit de choca, pancit choco, pancit pusit, pancit negra, pancit itim, fideos negros, pancit bihon à la negra
CourseMain dish
Place of originPhilippines
Region or stateCavite
Serving temperatureHot
Main ingredientssquid ink, calamari, rice vermicelli, kamias
Similar dishespaella negra, pancit bihon

Pancit choca is a Filipino black seafood noodle dish made with squid ink and bihon (rice vermicelli). It originates from Cavite, Philippines, and is originally known as pancit choca en su tinta in Caviteño Chavacano. It is also known more commonly as pancit pusit in Filipino. It is a type of pancit.[1][2]

Names

The aesthetic significance of Luzon pancit is visible in the use of squid ink of Caviteños from Tanza, Cavite City and Trece Martirez. The dish is mainly sourced from cuttlefish, an archetypal Chabacano dish, Choko being the Chabacano for cuttlefish. Because of its black color, it was originally eaten only during Lent or funerals. It is topped with contrasting green color of Kamias and the orange color of the fried garlic.[3]

In original Caviteño Chavacano, the dish is known as pancit choca (or choco) en su tinta, literally "noodle with squid in its own ink", commonly shortened to pancit choca or pancit choco.[1][2][4] Choca or choco (sometimes spelled choka or choko) means "squid" in Chavacano.[5]

Pancit choca is also known as pancit pusit ("squid pancit"); as well as pancit itim, pancit negra, pancit estacion negra, pancit bihon à la negra, fideos negros, and "black pancit" among other names, due to its color.[6][7][8][9]

Description

Pancit choca is initially cooked similarly to adobong pusit.[10] First, the ink sacs (lumot) have to be removed from the squid without puncturing them. These are reserved for later. The squid is cleaned and diced into rings and sautéed along with garlic, onion, bay leaves, and (optionally) labuyo chili. Vinegar, soy sauce, a little bit of water, and the squid ink are then added and brought to a boil. Additional spices may be added to taste, like patis (fish sauce) and salt. The bihon (rice vermicelli) is added last with the heat reduced until it is soft but still al dente.[11][6] Some versions soften the bihon in hot water and mix it at the very end of cooking.[10]

It is traditionally garnished with crushed chicharon, scallions, kinchay (Chinese celery), and thinly-sliced kamias (bilimbi).[4] It is served with calamansi and labuyo chili (if the latter wasn't added beforehand).[7] Dayap (key lime) or biasong (a type of papeda), may also be used in place of calamansi.[12]

Some variants of the dish use sotanghon (glass noodles) instead of bihon.[11][13] Others also add mussels or shrimp, and/or cook the dish in shrimp stock instead of water.[14]

Cavite's pancit choca is a combination of sotanghon with squid, its ink, vinegar, seasonings and aromatic spices garnished with green kamias slivers.[15]

See also

References

  1. ^ a b Lardizabal-Dado, Noemi (August 28, 2016). "Pansit Choco En Su Tinta or Pansit Pusit". Pinoy Food Blog. Retrieved December 16, 2018.
  2. ^ a b Uy, Amy A. (February 24, 2013). "Asiong's Carinderia: Why it still is the pride of Cavite City". GMA News Online. Retrieved December 16, 2018.
  3. ^ Andalecio, Avi Ben (May 29, 2020). "Isla de Panciteria". BioMed Central. doi:10.1186/s42779-020-00057-1. This article incorporates text from this source, which is available under the CC BY 4.0 license.
  4. ^ a b Polistico, Edgie (2017). Philippine Food, Cooking, & Dining Dictionary. Anvil Publishing, Incorporated. ISBN 9786214200870.
  5. ^ "How to say Food & Kitchen related words in Chabacano". Bien Chabacano. Retrieved December 16, 2018.
  6. ^ a b "Pansit Negra". Pinoy Hapagkainan. Retrieved December 16, 2018.
  7. ^ a b Alvarez, Lhas. "Squid Ink Pancit Bihon Recipe". Yummy.ph. Retrieved December 16, 2018.
  8. ^ Soliman, Michelle Anne P/ (June 8, 2018). "Exploring a heritage cuisine". Business World. Retrieved December 16, 2018.
  9. ^ "The Black Pancit". The Pancit King. February 16, 2017. Retrieved December 16, 2018.
  10. ^ a b "Pancit de Choca or Pancit Pusit". Lutong Cavite. February 10, 2013. Retrieved December 16, 2018.
  11. ^ a b "Pancit Pusit". Panlasang Pinoy Meaty Recipes. Retrieved December 16, 2018.
  12. ^ "Pancit Pusit a la Marketman". Market Manila. August 25, 2014. Retrieved December 16, 2018.
  13. ^ "Pancit Pusit". The Maya Kitchen. July 29, 2016. Retrieved December 16, 2018.
  14. ^ DeRivera, Angeli (November 30, 2018). "Why This Midnight Sotanghon Recipe Is the Dark Noodle Dish You Need to Try". OneMega. Retrieved December 16, 2018.
  15. ^ Aspiras, Reggie (May 16, 2024). "The culinary riches of Cavite". Philippine Daily Inquirer. Retrieved July 5, 2024.