Middle East & Pakistan siteChange

We use your location only to choose where you start. Your choice replaces it and is remembered on this device.

Mama Sita's

Squid, vegetables, sotanghon, and pancit canton cooked together with Mama Sita’s Oyster Sauce. Serve this mixed-noodle dish hot.

  • Cooking time: Cook 21 min
  • Yield: 4
  • Difficulty: Beginner
  • Ingredients: 15 ingredients
  • Steps: 8 steps

First published

Squid rings and mixed noodles with cabbage and carrots on a plate
Pusit Bam-i

Ingredients

Check off each ingredient as you go.

For garnish:

Instructions

***To make 2 1/2 cup of Blanching liquid, you need 3 cups of water and squid.

  1. Boil 3 cups of water, add squid in rolling boil of water for 10 seconds.

  2. Remove squid, put in cold water and drain.

  3. Set aside squid and blanching liquid.

  1. In a wok, heat oil and saute garlic and onions.

  2. Add blanching liquid and Mama Sita’s Oyster Sauce. When it starts to boil, add carrots and cabbage. Continue cooking for another 3 minutes.

  3. Add egg noodles first. Mix. After 1 minute, add sotanghon. Mix well. Cover and cook until noodles are tender.

  4. Add blanched squid. Season with salt and ground black pepper. Mix well.

  5. Transfer to a serving platter and garnish with fried garlic and spring onions. Serve with kalamansi.