It's my birthday! And what better way to celebrate with all you than by sharing a recipe of one of my favourite dishes?
Pancit Malabon is one of those dishes that we always buy whenever there's a celebration, but with this video, I hope you can see just how easy it is to cook one for your family. Enjoy watching, everyone!
Pancit Malabon
Ingredients
500g thick rice noodles
250g pork belly boiled and sliced
1/2 cup annatto seeds diluted in 1/2 cup water also known as annatto water
250g shrimp shelled, cooked, and halved lengthwise- yung shells pakuluan at yun ang gagawing shrimp broth.
3/4 cup shrimp broth
3 tablespoons fish sauce patis
1/2 teaspoon ground black pepper
10 garlic cloves, minced
1 medium-sized onion minced
1/4 cup pork rinds chicharon, pounded (plating)
1/2 cup pork rinds chicharon, pounded
1 cup cabbage baguio, chopped then blanched
1 piece lemon quartered
3/4 cup tinapa flakes
3 pieces hard boiled eggs sliced
1 tablespoon spring onion chopped
2 tablespoons toasted garlic
Procedure:
1. Cook the noodles according to package instructions. If you are using the traditional Pancit Malabon noodles, you will need to soak it in water overnight before cooking. Set aside.
2. Start making the sauce by sautéing the minced garlic and onion.
3. Add chopped boiled pork and cook for 3 minutes.
4. Add fish sauce and ground black pepper then stir.
5. Pour-in shrimp juice and annatto water and let boil.
6. Add pounded pork rinds (chicharon) then stir.
7. Simmer for 2 to 3 minutes then turn off heat.
8. Place the cooked noodles in a large bowl then pour-in the sauce and mix well.
9. Transfer the sauce and noodle mixture in a wide serving plate and arrange the tinapa flakes, eggs, spring onions, garlic, and cabbage on top.
10. Serve with lemon or calamansi