OG Pancit
Egg Noodles, Pastis-Cured Egg Yolk, Calamansi Butter
Chef Chad Valencia of LASA | Los Angeles
Adapted by StarChefs | June 2017
INGREDIENTS
Patis-Cured Egg Yolk:
Yield 120 servings
23.6 fluid ounces Megachef patis
60 extra-large egg yolks
Calamansi Butter:
Yield 10 servings
1 pound unsalted Plugra butter, melted
7 fluid ounces calamansi juice
1.5 fluid ounces patis
To Assemble and Serve:
Yield: 1 serving
Fungs Village pancit noodles, divided into 7-ounce portions
Salt
Thinly sliced green onions
METHOD
For the Patis-Cured Egg Yolk:
Into a plastic, shallow half-hotel pan, pour patis. Arrange yolks in a single layer, cover, and refrigerate. After 2 days, flip yolks and cure for 3 more days in refrigerator. Using a slotted spoon, individually transfer yolks from patis to dehydrator sheets, leaving a little space between each yolk. Dehydrate at 118°F for 2 days. Let cool completely. Store yolks in an airtight container in refrigerator.
For the Calamansi Butter:
In a container, combine all ingredients. Keep warm, but not hot.
To Assemble and Serve:
In a large pot of boiling salted water, blanch 1 portion noodles for 1 minute; drain thoroughly. Give the Calamansi Butter a good stir to re-emulsify. Into a bowl, ladle 2.5 ounces of Calamansi Butter, add noodles, and mix thoroughly, until noodles are completely coated. Season with salt, considering the cured yolk is salty as well. Transfer noodles to a shallow serving bowl. Using a microplane, grate half the Patis-cured Egg Yolk over noodles. Garnish with a generous amount of green onion. Stir well to incorporate cured yolk and onion.
