Pancit Malabon

Ingredients
½         kilo       miki (white, thick, and round noodles)
2/3       cup       coarsely founded sitsaron baboy
2/3       cup       flaked fish meat (tinapa)
½         kilo       pork fat (cubed)
¼         kilo       squid (adobo)
½         kilo       talaba (Filipino oyster) (adobo)
2                      eggs, hardboiled
5-6      cloves   garlic, minced
3         tbsp      atchuete seeds (anato seeds)
                         salt to taste
Procedure
1.    Boil water with a little salt. Drop miki. Cook until tender. Drain. Set aside.
2.    Soak atchuete seeds in ½ cup hot water. Extract color.
3.    Add colored water to pork fat, cook until water dries. Stir until oil comes out and pork becomes sitsaron. Set aside sitsaron.
4.    Sauté garlic in atchuete oil. Transfer oil with garlic in a small bowl. Set aside.
5.    Put cooked noodles on a plate. Sprinkle fried garlic with oil and arrange all ingredients on top of noodles. Garnish with slices of boiled egg.
6.    Serve with puto.