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- So I actually used to go with my dad when I was younger.
And he would bundle me up
because he actually goes squidding at two in the morning,
like a crazy person, and he still does it now.
I think he's a squid whisper.
But, here you are.
[light music]
Hi, my name is Melissa Miranda
and I am the chef and owner of Musang Seattle.
Oh, Musang in Seattle, Washington.
And today, we're gonna be making adobong pusit pancit.
It's traditionally a Filipino dish.
Pusit means squid.
And pancit is a dish comprised with noodles.
Adobong pusit pancit is essentially
adobo with squid and noodles.
I grew up eating it with my dad.
Growing up, he would go fishing on the pier here in Seattle.
So I own Musang, Seattle.
It's a Filipinx restaurant
and my dad is still hand-catching the squid.
Musang is actually named after my dad.
So when he moved to Seattle, he drove a black Mustang.
The T fell off,
and then his friends started calling him Musang.
But Musang in Segalic actually means wild cat.
Musang, every month, we would do a brunch with Musang.
And so we had a DJ, we had food,
and it was kind of just this experience about community.
That's like been a big part of what Musang is.
Let's get started with cooking.
Sorry.
[light music]
The first thing that we're gonna start is the noodles.
I love using this brand,
it's Excellent corn starch bihon noodles.
Bihon in Segalic is the specific type of noodle
that you need for this dish.
We use this noodle at the restaurant.
And through all the trials and errors,
we found that this one is the most, kind of, consistent.
It soaks up the flavors.
I'm just going to take two of these,
and I'm going to head over to the sink,
and I'm going to soak them in some warm water.
And then I'm just going to set these aside
and then we can actually start getting
to prep other things while these soak.
So now we're actually going to make the adobo base
for this dish.
Adobo, in Philippine cuisine,
usually you're probably familiar with it
with chicken or pork.
Garlic for adobo is super essential
and essential in Filipino cuisine.
We're going to start with four cloves of garlic.
So we're going to take our knife.
I'm going to smash through all of them.
Being able to smash the garlic actually allows
a lot of the flavor to come out.
And then it's way easier to clean up at the end
cause you don't have tiny bits and pieces.
So I've got the four cloves here.
I've got a yellow, sweet onion here.
I'm just gonna take half of it
and we're just gonna give it a nice slice.
And then this is going to go into the pot.
I'm going to put in the cane vinegar.
It's from the Philippines.
It's a lot sweeter, adds a nice balance to it.
But we're actually going to reduce it
in the pot a little bit so that it takes away
from that intense acidity.
The cane vinegar that we use can be found
at usually any Asian store.
We find it here at a Philippine specialty store.
It's great for not just adobo,
but for salads and other things, too.
I'm actually going to add bay leaf as well,
so I've got three leaves here.
And then I'm going to add some pepper corn.
I probably add about half a teaspoon in here,
and they're whole black peppercorns.
We're going to actually strain this sauce afterwards
so we won't have any chunks in it.
And this is the perfect opportunity to add your soy sauce.
And then I'm going to add a cup of water.
And there's a secret ingredient in Philippine cuisine
called Knorr Liquid Seasoning, or also known as Maggi.
It is a burst of umami flavor and just adds this like,
I mean, just deep richness to the dish.
So I'm about, add about an ounce of that to this.
In Philippine cuisine, how we want it to be sour,
savory, and sweet.
I've got some brown sugar here as well
that I'm gonna add in.
So I'm gonna let this cook probably
for like another three minutes to just kind of cook down
the sugar and the soy,
and just let the flavors really infuse together.
So while this is reducing,
we're actually gonna get our ingredients together
to make the adobong pusit pancit part.
We're going to start with two roma tomatoes.
And then I'm just going to do a rough chop on it.
In Philippine cuisine, obviously the Holy Trinity is garlic,
onions, and tomatoes.
And then from here, we're actually going
to cut our yellow onions.
And we're going to do a similar cut to what we did
for the adobo sauce, just in slices.
When I was little,
this was a dish I'd actually cook with my dad.
He'd come home with his clean squid,
and the first thing that I have to do would be
to clean the squid.
I think he was always like,
"Maybe if I give her the hardest job,
she wouldn't want to cook with me,"
but I actually liked the challenge.
I'm actually going to cut up four garlic.
So same thing, we're going to smash.
But this time we're also going to be mincing the garlic.
And then I'm going to have everything ready for our pancit.
Except the next thing that we get
to do together is learn how to clean squid.
[light music]
The best way that I find is
to actually remove the head first.
And so, as you see here, you can stick your finger here
and then slowly twist out the head.
The squids have this kind of back vertebrae
that you have to remove.
And it actually looks like a plastic kind of tube
and you pull it out.
And like I said, it looks like plastic.
You can discard that here.
And then if there's anything left in the squid,
you can kind of fish it out.
One thing that you actually don't really ever realize
with squids is there's this little film just outside
that is very slimy, and you just want to remove that.
Squid have teeth, I didn't know if you know that.
But you can see it right here.
It's just a tiny little ball that you have to remove.
And you pull it out, and you can set up that aside.
And then for the bodies,
we're going be cutting them into rings.
And then for the head, we actually want
to reserve the tentacles.
And this is going to be the part that we fry
for the calamari later.
Growing up, calamari was one of my favorite dishes.
So I've got about a cup of flour here, all purpose is fine.
And then I've got a cup of corn starch.
I'm gonna put that in the bowl.
I'm going to give you a little secret.
This is called Johnny's Seasoning Salt.
It has a mix of paprika, garlic salt, black pepper.
And it seriously is the best thing I've ever had in my life.
I'm just going to use my hands to kind of mix it together.
And then I'm gonna set this aside for the calamari heads
when we're ready to fry.
And as you can see, while we've been prepping,
the noodles are all hydrated.
Another reason why we use corn starch noodles is
because it really soaks up the flavor.
And because we're going to add cuddle fish ink,
it's going to turn nice and black.
So I have fish stock that just kind of sits in my freezer.
And then you have this kind of really delicious base
to be able to add to the dish.
[light music]
We're ready to cook our adobo pusit pancit.
We're going to get our wok.
I'm going to put it on a medium-high heat.
In Filipino cuisine, like I said earlier,
garlic and onions are the base for most of our dishes.
In culinary school, they teach you always
to cook onion first.
But in Philippine cuisine, you, you get to fry the garlic.
So I've got our minced garlic here, throw that in.
It's got a nice sizzle to it.
With Filipino cuisine, we really like to brown the garlic.
See, we're starting to get some golden bits.
I'm going to add the onion now
and I'm going to break up the onion.
So I'm going to take some of that salt mixture
that I was talking about earlier.
I'm gonna add about two pinches.
I'm going to cook this till the onions are translucent.
I've got my diced roma tomatoes.
I'm just going to add it in.
[wok sizzling]
And then once again,
I'm going to add a little bit of salt, season as we go.
Smells so good.
The squids are going to go in here now.
I'm going to just dump this in.
And like we said earlier, the squid cooks really quickly.
You don't want to overcook the squid or else it's going
to get really rubbery.
So you can see they're starting to turn opaque.
And then now, I'm going to add one cup of fish stock to it.
And now we're actually gonna add
a cup of our reduced adobo base here.
Just make sure you don't get any of that other stuff
that was in there.
You can start to see the colors really coming together.
So this is the perfect opportunity
to add your soaked noodles.
Obviously you saw,
like once everything came into the saute pan,
it cooks pretty quickly.
It's super important to have like all your mise ready
cause you can see it's already starting to cook.
I'm going to actually add a teaspoon of cuddle fish ink now.
Some of you are probably wondering
where you can get cuddle fish ink.
You can find it in the freezer section
of your grocery store or in the Asian market.
Don't skip out on putting it in this dish.
It's really delicious and makes it really special.
Be careful not to use too much
cause you don't want it to overpower the dish.
And I'm just going to break it up into the sauce here
and you can kind of see it.
And the goal here,
the corn starch noodles is going to soak all of that
and soak all the flavor up of those noodles.
So right now, as we're stirring, I just am waiting
for all this liquid that you see to be soaked up
by the corn starch noodles.
Gonna give it a couple more flips.
Probably not smart to wear a white t-shirt, so.
You don't want black ink getting on all your clothes.
This is the portion size we cook at the restaurant,
but this definitely can feed like three to four people.
This dish is ready to go.
We're going to set it aside
and let it kind of cool down a little bit
while we're going to fry up some garlic and some calamari.
[light music]
If you've ever had fried garlic rice,
it's going to change your world.
So anything that has fried garlic
makes everything taste better.
So I'm going to fry the garlic here in our preheated oil.
And this happens really quick,
so I'm just going to add a couple of teaspoons of garlic.
So you can see here, that literally took like two seconds.
And you want to be quick because you don't want
to burn your garlic.
So right now, this is our cooked garlic.
It's nice, golden brown.
Another trick, too, is to season your fried garlic.
It makes it tastes really good.
In the same oil, we're actually going
to fry our calamari heads.
I'm going to add the heads to the flour, corn starch mixture
and grab a spoon,
and just kind of make sure that
all of that heads are lightly coated
and you can just pop the calamaris into here.
And then you can see all the calamari heads are nicely
and evenly dredged.
So from here, I'm gonna take one of these
and then pop it in.
You can see the sizzle, again, just like the oil.
There's going to be some splatter.
These cook really fast. But they've curled up really nicely.
They're super crispy.
And just like the garlic,
I'm going to season them while they're hot.
And then we've got two more elements to the dish.
I've got flaked tinapa.
So tinapa is a pre-smoked fish. It's really, really savory.
And these ones are actually made in-house by us
at the restaurant,
but you can find them at any Asian market.
I've got the whole fish here.
I'm actually going to move along the backside of the fish.
And that's going to help, as you see,
we'll pick up the whole filet of the fish
and the bone will stay here.
Take out the bone.
And then I'm just going to use my hands to flake it.
And then I'm going to actually show you how
to do scallion curls.
If you haven't made scallion curls before,
the trick to having them curl up really nice
is actually having an ice water bath.
So I've got cold water here and some ice cubes.
I'm going to show you two different ways.
I mean, the restaurant we do scallion curls,
so when you're plating the dish
they're really curly and beautiful.
And then we also can do them on a deep bias.
A bias is when you cut something at an angle.
So we're just going to cut really, really thin.
But you can see how beautiful this is
versus just doing rounds.
Once you've cut these, you can just pop them
in the ice water, and this helps preserve them
and also helps rehydrate with the color.
So that's one way to cut these.
Another way, the way that we cut at the restaurant,
take the part of the green onion.
So you have this here, this kind of green onion tube.
I'm going to take the tip of my knife
and just cut through one side so that opens up.
So now we have one flat green onion.
I'm actually gonna roll it up.
And you're going to take your knife
and you're going to cut really, really, really thin strips.
I'm going to let the scallion curls sit in there.
And then, oh, I think now we're ready to plate.
- [Crew] Great!
[light music]
- You can see the pancit is just like vibrant, dark.
And then I'm just going to place it in the middle.
And then I'm going to add like the bits of calamari
and onion as well.
I'm gonna add our shredded tinapa on top.
So the scallion curls started turning curly.
This is going to add a nice pop of color.
And then for the final toping,
we're going to add our calamari heads.
Whoever gets the heads, I think, is the lucky one.
This is adobong pusit pancit.
[light music]
Guess what, Musang? I just one-upped you.
Hi, dad.
You're on, you're on camera.
[man on phone talking quietly]
He just said, " Why are you waking me up?"
I made your hand-caught pusit.
My dad has a tattoo of Musang song on his arm,
and then that's him.
Bye dad, I love you.
[man on phone responding quietly]
Bye, thank you.
When he shows up at the restaurant,
he'll literally be like, "Where's my beer?
My name is on the door, I'm Musang!"
And we're like that, that doesn't give you carte blanche.
We'll just put you in the corner.
Thank you guys so much for letting me
into your homes tonight
and letting me share this adobong pusit pancit recipe
that is so close to my heart.
Here we are, cooking something that I grew up with
that I never thought I would ever be able to share,
let alone my parents share with, like, the world, I guess.
The word is full circle.
I'm going to try and get a bite
with all of the things that we just cooked.
[light music]
It's really good.
I think my dad would be really proud of this.
[light music]
Just like dad used to make!
Well, actually probably better, but don't tell him.