Pancit Malabon
Author: 
 
Ingredients
  • 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
Directions
  1. Soak noodles and bok choy in boiling water for 20 minutes or until softened.
  2. Drain well and set aside.
  3. Fry some garlic until golden brown and set aside.
  4. Soak the annato seeds in a pan with oil while fire is set to simmer fire. Strain the oil to remove annato seeds.
  5. Sauté garlic in heated oil and add ground fatty pork and stir-fry until golden brown.
  6. Add oil and shrimp juice.Simmer for a few minutes and season with salt and pepper
  7. In a plate, put the noodles, pour sauce over it, then sprinkle crushed pork rinds, shrimps, fried garlic. smoked fish flakes and green onions.
  8. Toss the pancit mixture and sprinkle with calamansi juice to taste.
  9. Arrange sliced eggs and shrimp on top of the noodles in your dish for presentation.
  10. Serve hot.
Recipe by The Peach Kitchen at https://www.thepeachkitchen.com/2013/10/pancit-malabon-2/