Manong Ken's Recipe of the Month - September 1997

Pancit Malabon - Noodles from the Town of Malabon

Ingredients

1/2 cup vegetable or corn oil	1 cup shelled oysters
1 tablespoon finely minced garlic	1 teaspoon salt
1 cup diced tofu or bean curd	1/2 teaspoon freshly ground pepper
1/2 cup diced lean pork	1 lb bihon or rice noodles
1/2 cup squid, cut into rings	(sold in Asian food stores)

Sauce	Garnish
2 tablesppons oil	1 cup pork cracklings
1 tablespoon finely minced garlic	pounded to powder
1 cup finely minced onion
2 tablespoons anatto water	1/2 cup smoked fish, finely flaked
2 tablespoons cornstarch	(or smoked oysters)
1 cup shrimp juice	1/2 cup finely minced scallions
1/2 cup tofu, mashed	lemon slices
3 tablespoons patis	patis or salt

Note: Shrimp juice is prepared by either pureeing shrimp shells in a food processor or pounding them in a mortar and pestle. Add 1/2 cup of water to the puree, mix, mash and strain. Canned shrimp bisque can also be substituted.

Methods

In a large skillet, heat oil and saute garlic until brown. Add bean curd, pork, oysters and squid. Set aside. In the same skillet, cook the sauce, using the leftover oil.

Heat the oil. Saute garlic and onion. Cook till garlic is brown and onion is transparent. Add teh anatto water. Dissolve the cornstarch in the shrimp juice and add to the mixture. Add the bean curd and simmer over moderate heat until the mixture is thick. Season with patis and pepper. Turn off the heat and set aside.

Soak the noodles in hot water for aobut 5 minutes or until soft. Drain and transfer to a platter. Pour the sauce on top. Garnish with pork cracklings, smoked fish flakes and scallions. Serve hot with lemon slices and patis or salt.

Source: Reynaldo Alejandro's The Philippine Cookbook available ONLINE at Tribung Pinoy's Bookshop

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