PANCIT MALABON

PANCIT MALABON INGREDIENTS:
1 kilo fresh rice noodles (thick and round, soaked for 10 minutes in water and drained)
6 tbsp achuete oil
6 cups shrimp juice
2 tbsp garlic, minced
1 cup all-purpose flour
1 cup of water
salt and pepper to taste

Garnishing:
1 cup pechay Baguio, sliced
1 cup chicharon, crushed
1 cup smoked tinapa, flakes
1 cup adobo oysters,
1 1/2 cup shrimps, cooked and peeled
1/2 kilo adobo squid
1 cup pork, cooked and cubed
4 hard-boiled eggs, sliced
1/2 cup spring onions, chopped finely
4 tbsp fried garlic
4-6 pcs calamansi, sliced

PANCIT MALABON PROCEDURES:
1. Dissolve 1 cup of flour in 1 cup of water. Set aside.
2. Heat achuete oil in a pan. Sautèe garlic, then add shrimp juice. Allow to boil. Pour in water with dissolved flour. Add salt and pepper to taste. Set aside.
3. Boil water in a wok or large saucepan. Fill a luglugan or bamboo strainer with noodles, pechay Baguio.
4. Dip into the boiling water and drain. Put in a large bowl.
5. Add sauce, crushed chicharon, and tinapa flakes. Toss, then transfer to a plate.
6. Top with oysters, shrimps, squid, pork, egg slices, spring onions, and fried garlic. Serve with sliced calamansi.

*How to cook adobong talaba: add to 1 cup vinegar: 1/2 tsp. salt, 1/2 tsp. pepper and 3 cloves minced garlic. Boil for 3 minutes, then add fresh, shelled talaba. Let boil for 1 minutes. Do not overcooked or talaba would shrink into pea size.

*How to cook adobong pusit: Boil squid in a mixture of vinegar, pinch of salt, minced garlic, and pepper. After 5 minutes, separate squid and garlic from sauce. Heat a little oil in pan, fry squid and garlic. Stir for 5 minutes and add sauce again. Simmer another 5 minutes or until sauce thickens.

Note: In cleaning squids, be careful not to pierce its small "bag of ink" which gives the delicious flavor in the adobong pusit.