PANSIT MALABON

1 1/2 tbsp.  Dried  Shrimp, ground (hibi)
4 pcs. Pork strips
6 pcs. Shrimps shelled & deveined
4 pcs.  Squid Rings, adobo (with ink)
1 tbsp.  Smoked Fish, flaked (Tinapa)
4 pcs.  Oysters  or  Mussels  blanched & shelled
1 1/2 cups  Malabon Rice Noodles
1 1/2  tbsp. All-purpose Flour
1 cup  Shrimp Stock
1 1/2 tsp. Garlic, minced
1 tbsp.  Fish Sauce (Patis)
1 tsp. Atsuete Oil
3 tbsp.  Cooking  Oil Salt & Pepper

TOPPINGS:
2 tbsp.  pork chicharon, crumbled
1 pc. Egg, hard boiled,  shelled & wedged

Saute 1 tsp. garlic and dried shrimps.  Add flour to make a sauce. Whisk in stock little while continuously stirring.  Season  with fish sauce.  Add atsuete  oil  to obtain desired color.  Simmer  over low heat.  Set aside..
Saute remaining garlic until light brown.  Add pork  and shrimps.  Season with salt and pepper. Remove from pan and set aside.  Using the same pan, toss in the noodles and heat for about 1 minute. Pour prepared sauce and toss to coat noodles evenly.

Before serving, top with sauteed shrimps, pork, chicharon, egg, squid, tinapa flakes and oysters.

Serve with calamasi.