1 pack pansit bihon noodles (soak in hot water to soften)
1 kilo medium squid, cleaned, reserve ink sac
1/2 cup soy sauce
1/4 cup vinegar
1 1/2 cup water or more
1 medium onion, chopped
5 cloves garlic, crushed
2 bay leaves
salt and pepper
Slice squid into rings and chop tentacles.
Heat pan and add oil. Sauté garlic and onion in oil for until onion is cooked. Add squid, soy sauce and ink sac. Simmer for 5 minutes. Remove the squid and set aside leaving the sauce. Add water and the rest of the ingredients. Combine with bihon and stir well. When done add squid on top. Serve.
1 kilo squid, cleaned, reserve ink sac
1 kilo rice noodles (bihon)
2 pcs onions, chopped
5 cloves garlic, chopped
Slice squid into rings and chop tentacles.Heat pan and add oil. Sauté garlic and onion in oil for until onion is cooked. Add squid, kinchay and little water. Season with black pepper and patis. When squid is cooked, add rice noodles and stir constantly until noodles is cooked.