PANCIT MALABON

1 1/2 cups all-purpose-flour
1/2 tbsp. fine salt
1/2 cup water ,
1/4 tsp. lemon-yellow food coloring 1 tsp. lihia or wood-ash lye
2-3 tbsp cornstarch
95 ' 97
1/2 kilo miki (white, thick & round noodles) 2/3 cup coarsely pounded sitsaron baboy 2/3 cup flaked fish meat (tinapa) 1/2 kilo pork fat (cubed) 1/4 kilo fresh shrimps (cooked, shelled) 1/4 kilo fresh squid (adobo) 1/2 kilo talaba (adobo)
2 eggs, hard boiled
5-6 cloves garlic minced
3 tbsp atchuete seeds
salt to taste

Boil water with a little salt. Drop miki. Cook until tender. Drain. Set aside.
Soak atchuete seeds in 1/2 cup water. Extract color. Add colored water to cubed pork fat, cook until water dries. Stir until oil comes out and pork becomes sitsaron. Set aside sitsaron.

Saute garlic in atchuete oil. Transfer oil with garlic in a small bowl. Set aside.
Put cooked noodles on a plate. Sprinkle fried garlic with oil and arrange all ingredients on top of noodles. Garnish with slices of cooked egg.
Serve with puto or camachile cookies. Sauce: patis and calamansi juice.