PANCIT MALABON
- 1/2 cup vegetable or corn oil
- 1 teaspoon salt
- 1 tablespoon finely minced garlic
- 1/2 teaspoon freshly ground pepper
- 1 cup diced tokwa or bean curd
- 1/2 cup diced lean pork
- 1 cup shelled oysters
- 1 pound bihon or rice noodles
- 1/2 cup squid, cut into rings
SAUCE
- 2 tablespoons oil
- 1 cup finely minced onion
- 2 tablespoons anatto water
- 2 tablespoons cornstarch
- 1 cup shrimp juice
- 1/2 cup tokwa or bean curd, mashed
- 3 tablespoons patis or salt
GARNISH
- 1 cup pork cracklings, pounded to powder
- 1/2 cup smoked fish, finely flaked (or smoked oysters)
- 1/2 cup finely minced scallions
- lemon slices
- In a large skillet, heat oil and saute garlic till 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 the 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 (fish sauce) and pepper.
- Turn off the heat and set aside. Soak the noodles in hot water for about 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: Taste Book
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