PANCIT MALABON

½   kilo noodles, cooked

Toppings:

½   cup flaked tinapa

½   cup chicharon, pounded

2    hardboiled eggs, quartered

      squids, cooked

      shrimps, cooked and shelled

Sauce:

½   cup cooking oil

6    cloves garlic, minced

1    cup cooked pork, diced

2    cakes tokwa or bean curd, diced

¼   cup achuete water ( 2 tdsps. Annatto seeds soaked in ¼ cup water)

1    cup shrimp juice

½   cup kinchay

    salt and pepper to taste

    pechay

Prepare sauce: brown garlic in hot oil. Set aside for garnishing.

Cook pork till slightly brown. Add tokwa and fry for a minute.

Add achuete water. Pour shrimp juice and bring to a boil.

Add kinchay and season with salt and pepper; set aside.

Pour sauce over noodles and top with garnishings.