NOODLES MALABON , this Pancit recipe or Noodles recipe is a trademark of Malabon, a city from Rizal, a suburb of Manila. Why Malabon? It is so good, and naturally,, it became famous so the name PANCIT MALABON. My High School class of 1955 from Arellano High School has so many good cook. Our get together will not be complete if our Jimmy Galang of California won't cook this delicious Pancit. Let me give the credit to Jimmy, I will call this Pancit, JIMMY'S PANCIT MALABON ESPECIAL. If only Elvis Presley is alive, darn it all, this could be his favorite...let us cook together.
Ingredients -
1/2 cup VCO or Olive Oil
2 tablespoons finely minced garlic
(buy the bottle from Costco.. I really should charge Costco for advertising)
1 cup diced tofu or bean curd
1/2 cup diced lean pork, boiled in salted water
1 cup shelled small oysters (Costco again)
1 cup squid and cut into rings...
(( oh my gosh, could you believe Bremerton has plenty of squids? I went squidding one time with my children, the Japanese ladies have their own spots by the dock, seated on the five gallons detergent containers. Squidding is done at night and during the winter.
I was so excited. every time I throw my jig out and hook a squid, I danced, the ladies were so upset with me because I was noisy, I can't help it, i have never seen live squids before but the Squids in Uniforms. With three military installations around the Puget Sound? Of course the squids are all over the place, and they are all good looking. Anyway, we are cooking here, on with the ingredients.
1 teaspoon salt
1 teaspoon ground pepper.
1 pound bihon or rice noodles.
Sauce:
2 tablespoons VCO or Olive oil
1 tablespoon finely minced garlic
1 cup finely minced onion
1 1/2 tablespoons anatto powder
2 tablespoons cornstarch1 can
8 ounces of Cream of Chicken
1/2 cup mashed tofu
3 tablespoons Patis (Fish Sauce) oh my gosh, here is a funny incident.
From Hawaii, while waiting for our house to get done, I stayed with an office mate. I love to have a luxurious bath, with candlelight and music and a glass of wine.
Well, I forgot to bring my wine with me, so I yelled at my friend to please bring me a glass of wine. Marlene came with a beautifull crystal glass, (yes, I love Crystal glasses, crystal or no glass at all).. While soaked in water she handed me the glass. I took a big swig of it and oh my gosh, it was so salty I almost choked to death.. Marlene poured the Patis that I stored in a Wine bottle. ... speaking of a Dingbat, that was me, why in the heck would I transfer a bottle of Patis in a bottle of wine? Served me right ! on with the Pancit Malabon..
The garnish:
1 cup pork crackling (chitcharon) you can buy this powdered chicharon at the Filipino stores.
1/ cup finely flaked smoked fish,
Tinapa if possible
1/2 cup smoked oysters
1/2 cup minced scallionssalt or patis to taste.
Saute garlic in a large saucepan until brown. Add the tofu, pork,oysters and squids. Set aside when cooked.
Cook the cream of chicken in the same skillet for the sauce.Set aside.
Using the same skillet, saute the garlic in the remaining oil, add the onion and cook until caramelized. Add the sauce, the mashed Tofu, and all the ingredients. Add the powdered anatto,, simmer until the sauce is thick. Season with patis and pepper, remember do not drink the patis, it is not good for your complexion.
Soak the noodles in hot water for about seven minutes or until soft. Drain and transfer it on your best China platter. Go for the best, do not store those expensive China in your credentia, your children will not appreciate the China when you are gone, they will use paper plates instead .Pour the sauce on top of the noodles. Garnish with powdered pork chicharon, smoked fish and scallions. Slices of lemon can be places on the platter or also or on another nice container. Serve with patis or salt and pepper.
Serves 4
Cora Ilano and Zeny de Castro, dinner is served. And you darn eat all of the Pancit Malabon, my waistline cannot handle anymore food at this moment.
