Pancit choca
Pancit choca is a Filipino black seafood noodle dish made with squid ink and bihon (rice vermicelli).[1][2] The aesthetic significance of Luzon pancit is visible in the use of squid ink of Caviteños from Tanza, Cavite City and Trece Martirez.The squid is cleaned and diced into rings and sautéed along with garlic, onion, bay leaves, and (optionally) labuyo chili.[10] It is traditionally garnished with crushed chicharon, scallions, kinchay (Chinese celery), and thinly-sliced kamias (bilimbi).[14] Cavite's pancit choca is a combination of sotanghon with squid, its ink, vinegar, seasonings and aromatic spices garnished with green kamias slivers.