Quick Recipes: 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 sold in Oriental food stores)
1/2 cup diced lean pork
1 cup shelled oysters
1 pound bihon or rice noodles (sold in Oriental food stores)
1/2 cup squid, cut into rings
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
1 cup pork cracklings, pounded to powder
1/2 cup smoked fish, finely flaked (or smoked oysters)
1/2 cup finely minced scallions
In a large skillet, heat oil and saute garlic till brown.
Add bean curd, pork, oysters and squid.
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.