Pancit Malabon

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Translation French

Description
Noodle Dish from Malabon. Fat rice noodles with thick golden sauce. They called the town’s specialty “pancit malabon” referring to the (only) place where it is found "Malabon" a municipality in the Philippines.



Ingredients

 * ½ cup vegetable or corn oil
 * 1 tsp salt
 * 1 tbsp finely minced garlic
 * ½ tsp freshly ground pepper
 * 1 cup diced tokwa or bean curd sold in oriental food stores)
 * ½ cup diced lean pork
 * 1 cup shelled oysters
 * 1 lb bihon sariwa or rice noodles (sold in oriental food stores)
 * ½ cup squid, cut into rings

Sauce

 * 2 tbsp oil
 * 1 tbsp finely minced garlic
 * 1 cup finely minced onion
 * 2 tbsp annatto water
 * 2 tbsp cornstarch
 * 1 cup shrimp juice
 * ½ cup tokwa or bean curd, mashed
 * 3 tbsp patis or salt

Garnish

 * 1 cup pork cracklings, pounded to powder
 * ½ cup smoked, finely flaked (or smoked oysters)
 * ½ cup finely minced scallions
 * lemon slices

Directions

 * 1) In a large skillet, heat oil and sauté garlic till brown.
 * 2) Add bean curd, pork, oysters and squid.
 * 3) Set aside.
 * 4) In the same skillet, cook the sauce, using the leftover oil.
 * 5) Heat the oil.
 * 6) Sauté garlic and onion.
 * 7) Cook till garlic is brown and onion is transparent.
 * 8) Add the annatto water.
 * 9) Dissolve the cornstarch in the shrimp juice and add to the mixture.
 * 10) Add the bean curd and simmer over moderate heat until the mixture is thick.
 * 11) Season with patis and pepper.
 * 12) Turn off the heat and set aside.
 * 13) Soak the noodles in hot water for about 5 minutes or until soft.
 * 14) Drain and transfer to a platter.
 * 15) Pour the sauce on top.
 * 16) Garnish with pork cracklings, smoked flakes and scallions.
 * 17) Serve hot with lemon slices and patis or salt.