8 MINUTE AMERICANIZED PANCIT MALABON

Chef Ron’s version

Prep Time: 30 minutes

Cooking Time: 7 minutes

Serves: 6 to 8 persons

½ pound medium sized shrimp, peeled and deveined

1 package firm tofu, cut into large pieces

2 tablespoons olive oil

1 medium yellow onion, peeled and diced small

5 cloves garlic, minced

1 medium yellow onion, peeled and diced small

1 tablespoon powdered atsuwete

½ cup of chicken broth

2 tablespoons fish sauce

1 teaspoon black pepper

1 package spaghetti noodles (cooked according to package instructions)

Juice of 2 whole lemons

1 small plastic bag of Chicharones

2 celery ribs, diced small

2 stems green onion, thinly sliced

2 hard boil egg, grated

In a food processor, combine tofu and shrimp and process to pulse until tofu and shrimp are broken into small pieces.

Set aside.

Heat a medium non stick saute pan for a minute over medium to high heat.

Add onions and cook for 2 minutes until onions are brown.

Add garlic and cook for another minute until the garlic is brown.

Add tofu and shrimp and allow it to cook for about 2 minutes.

Use a wooden spatula to stir it and prevent it from burning at the bottom of the pan.

Combine the chicken broth and the atsuwete and add it to the tofu, add the fish sauce & black pepper and cook for another minute.

Add the noodles and toss until well combined.

Combine and toss noodles with the lemon juice, half of the celery, half of the green onions and the fish sauce mixture using a large mixing bowl.

Add the half of ground chicharones.

Transfer the pancit malabon in a large platter.  Garnish the remaining chicharones, remaining celery, green onions and grated egg.