Pancit Malabon
Ingredients
Scale
- 750g rice noodles
- ¼ kg ground fatty pork
- 1 tbsp. Annato seeds {achuete}
- 1 cup shrimp juice
- 2 tbsp fish sauce
- 1 cup smoked fish flakes {tinapa}
- ¼ kg shrimps, shelled and steamed
- 1 cup finely crushed chicharon (fried or sun-dried pork rinds)
- 7 cloves garlic, chopped and fried
- 2 tbsp green onion, finely chopped
- 3 hard boiled egg,sliced
- ¼ kg bok choy, cut into bite size pieces
- Pinch of salt and pepper to taste
- Calamansi
Instructions
- Soak noodles and bok choy in boiling water for 20 minutes or until softened.
- Drain well and set aside.
- Fry some garlic until golden brown and set aside.
- Soak the annato seeds in a pan with oil while fire is set to simmer fire. Strain the oil to remove annato seeds.
- Sauté garlic in heated oil and add ground fatty pork and stir-fry until golden brown.
- Add oil and shrimp juice.Simmer for a few minutes and season with salt and pepper
- In a plate, put the noodles, pour sauce over it, then sprinkle crushed pork rinds, shrimps, fried garlic. smoked fish flakes and green onions.
- Toss the pancit mixture and sprinkle with calamansi juice to taste.
- Arrange sliced eggs and shrimp on top of the noodles in your dish for presentation.
- Serve hot.
Find it online: https://www.thepeachkitchen.com/2013/10/pancit-malabon-2/