Servings 3 people
- 3 pieces pusit or squid
- 2 tablespoons garlic minced
- 1 medium onion sliced
- 2 pieces chili finger, remove the seeds and thinly slice
- 2 pieces laurel leaves
- ½ cup vinegar
- ¼ cup soy sauce
- 1 teaspoon fish sauce
- 1 cup water pepper to taste
- 400 grams sotanghon (bean thread noodles), slightly soaked in cold water
- salt and pepper for seasoning
- small bunch kinchay, thinly sliced
- chicharon, crushed
- 8 pieces kamias (bilimbi fruit), sliced
Prepare the squid by cleaning and removing the long plastic and the small sack of liquid ink inside. Set aside the squid ink for later use. Slice the squid into rounds including the tentacles. Include the tentacles, Wash thoroughly and drain. Set aside.
Sauté the garlic, onion, chili finger and the laurel leaves. The fire should be set on high. Immediately add the squid and continue to sauté for two minutes.
Put the vinegar, soy sauce, fish sauce and the squid ink. Let it boil. Add 1 cup of water. Let it boil for two minutes.
On medium fire, add the sotanghon or the bean thread noodles. Mix thoroughly until the noodles absorb the soup or the stock. Add salt and pepper to taste. Then add the sliced kinchay.
Garnish it with crushed chicharon. Toasted garlic can also be added as garnish to add more flavor but is optional.