PANSIT MALABON

Ingredients:

For the caldo (sauce):

2 tbsp achuete oil

2 pcs red onions, sliced

100g ground pork

2 tbsp mayonnaise

2 cups broth (from boiled pork bones)

1 11g MAGGI Shrimp Broth Cube

2 pc egg, slightly beaten

½ cup NESTLÉ All Purpose Cream

400g Pancit Malabon noodles, cooked according to package directions

For the topping:

1 tbsp cooking oil

1 tsp minced garlic

100g ground pork

100g shrimp, shelled and deveined

1 piece tofu or tokwa, mashed

1 11g MAGGI Shrimp Broth Cube

1 tbsp patis or to taste

For Garnish:

Tinapa flakes (optional)

Chopped chicharon (optional)

Chopped kinchay

Browned garlic

Procedure:

1. For the caldo: Heat achuete oil, sauté onions and ground pork. Cook until pork changes color.
2. Add mayonnaise and cook for another minute. Pour in pork broth and bring to a boil.
3. Season with MAGGI Shrimp Broth Cube. While stirring continuously add beaten egg and NESTLÉ All Purpose Cream. Simmer for 5 minutes. Toss in cooked noodles and stir until noodle is completely coated with the caldo. Set aside.
4. For the topping: Heat oil, sauté garlic until brown. Stir- fry pork and shrimp. Cook until pork changes color. Add tofu, simmer for 2 minutes. Season with MAGGI Shrimp Broth Cube and patis. Continue cooking for another 3 minutes. Set aside.
5. To assemble: Place noodle on a serving platter, top with the prepared topping and garnish if desired with tinapa flakes, chicharon, kinchay and browned garlic.

Good to Know: 

Add more kinchay and cabbage for a more colorful and healthy dish.

Good to Remember:

Deveiling shrimps is simple. Just make a shallow incision along the back of the shrimp and pull out the dark vein that runs throughout by rinsing under cold water.