Pancit Estacion

Ingredients for Pancit Estacion

• 500 g mung bean sprouts (togue)
• 1/2 cup crushed peanuts
• 1 cup crushed chicharon
• Chopped spring onions, for garnish
• 1 cup tinapa flakes
• 3 cups chicken or prawn stock
• 1 egg, beaten
• 2 tbsp cornstarch
• 2 tbsp atsuete seeds
• 1/4 cup lemon juice, or kamias juice
• 6 cloves garlic, minced
• 1 onion, finely chopped
• Fish sauce, to taste
• Salt, to taste
• Freshly ground black pepper, to taste
• Water, as needed

How to cook Pancit Estacion

1. 1.Sauté garlic and onion until fragrant. Add stock and atsuete seeds; simmer about 10 minutes until orange, then strain out seeds.
2. 2.Mix cornstarch with water and stir into the sauce. Add tinapa, lemon juice, fish sauce, salt, and pepper; simmer 5 minutes.
3. 3.Slowly drizzle in beaten egg while stirring to form delicate strands, then remove sauce from heat.
4. 4.Blanch togue in boiling water for 1 minute until crisp-tender; drain. Arrange on a platter, spoon over sauce, and garnish with peanuts, chicharon, and spring onions.