My version of Pancit Malabon. Here's my recipe and the picture of my very own Pancit Malabon. :)
Noodles / Sauce
1/2 kilo miki noodles
5 cloves of garlic, minced
1 onion, chopped
2 tablespoons of atchuete seeds or oil
2 tablespoons of patis (fish sauce)
4 tablespoons of cornstarch, dissolved in water
1 1/2 cups of water
Pancit Malabon Toppings
Tinapa flakes (smoked fish)
Cooked shrimps, shelled
Squid adobo, sliced into rings
Pork chicharon, grounded
Spring onions, chopped
Hard boiled eggs, shelled, sliced
Fried garlic, minced
Fresh calamansi (lemon), sliced
Instructions:
On a pan, sauté garlic and onions until golden brown. Add patis. Bring to a boil and simmer for 10 minutes.
Add corn starch and continue to simmer while constantly stirring until thick.
Put miki noodles in a strainer and dip in boiling water for 5 minutes or until cooked.
Lay drained noodles on a platter and pour the Malabon sauce. Garnish with toppings and serve.
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