PANSIT MALABON WITH CRISPY SHRIMP TOPPINGS


Ingredients:

1 (200 g) pack PUREFOODS SEAFOOD DELIGHTS TAIL-ON SHRIMP, fried last minute according to package directions
2 cups store bought chicharon, crushed
3 pc MAGNOLIA BROWN EGGS, boiled, peeled and cut into wedges
1/4 cup store bought toasted garlic

Pancit

1 (300 g) pack pansit luglug or malabon, cooked according to package directions
2 tbsp COOKBEST COCONUT OIL
1/4 cup annatto seeds
1 (50 g) pc onion, minced
8 cloves garlic, minced
1/4 kg MONTEREY GROUND PORK
3 tbsp flaked tinapa or tinapa flakes
1/3 cup fish sauce
1/2 tsp pepper
4 cups shrimp stock or fish stock
1/4 cup cornstarch, diluted in 1/4 cup water

Procedure:

  1. Heat oil in a wok or a big pan. Sauté annatto seeds until annatto color bleed out. Remove seeds. In annatto oil, sauté onion and garlic. Add meat and cook until meat changes in color. Add tinapa and season with fish sauce and pepper.
  2. Pour stock and let simmer covered for 15 minutes. Slowly pour in cornstarch mixture while stirring continuously until sauce thickens.
  3. Toss in or top sauce on noodles and garnish with shrimps, chicharon, eggs and garlic.

Makes 8 servings.

(Yield: 5 cups sauce)


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