January 23, 2012
My Own Version Of Pancit Malabon
One of my favorite "merienda" during "high tea" at home is the traditional "pancit Malabon". This type of pancit originated from malabon City Metro Manila, Philippines. I used to buy this from a nearby food shop specializing in "pancit Malabon" and you can order from them for take outs in the native "bilao" of various sizes. Believe me, it's so yummy. It comes with so many toppings like pork chicharong(cracklings) , tinapa flakes, squid, meat and "taba ng alimango". Because of this, I tried my best to learn how to cook my favorite dish. I did asked a recipe from a friend and voila! I was able to cook it by myself. Although mine was just a simplier version. If this is just for a normal "merienda" in the house, I just put the basics like ground pork, tinapa flakes, pork chicharon, boiled eggs and onion leeks. Just squeeze some calamansi on your own serving when you are ready to eat it, and it's perfect!
My ingredients :
Pancit luglug noodles
tinapa flakes (smoked fish)
hard boiled eggs
Magic sarap mix
atsuete (for coloring)
fish sauce (patis)
Boil water and add luglug noodles. Pour magic magic sarap mix. Set aside. Saute garlic, onions and ground pork. Pour some atsuete in water, drain the seeds and pour the said water on the pan. Allow it to boil. Add the luglug noodles and mixed thoroughly. Season with fish sauce and ground pepper. Add some tinapa flakes. Mix well. Add some pounded pork chicharon. Set aside some for toppings. Mix all the ingredients well. Add fish sauce according to your taste. Place the cooked noodles in a platter. Topped with sliced hard boiled eggs, the remaining pork chicharon and onion leeks. Serve hot. Best served with puto.
You may want to add fried shrimps, adobong pusit ot taba ng alimango as toppings. It's all up to you. Anyway, these can be cooked separately and just add as toppings or you can saute it together with ground pork.