Monday, May 25, 2020

Filipino Pancit Malabon (Seafood Noodles)


Wow! its been months since my last post. For the record I will blame my Peri Menopausal stage in life.😅 The past months until now.. all I can say is this.." Struggle is real ". Suddenly I am not the same me. I am out of focused, distracted physically and psychologically and its terrifying. Anyway, my sisters and friends told me..it will pass away and I just think of happy memories..and they've been there before.These encouraging words somehow help me to relax and think about it. I will have to do something to conquer this major change or I will be forever like this. Just as I am about to wave my flag for battle, Covid19..here it comes. 

As of  this writing, there is 31,616 cases in Singapore, out of this number: 23 were fatalities, 690 is in the hospital while 8 is in ICU. The remaining 16 027 is detained in community facilities and the number of total discharged is 14 876. Yes, its alarming and its not only in Singapore. The rest of the whole world is battling Covid19. 

Anyway, what I have today is one classic Filipino food that has been with us for as long as I can remember. We love rice and so as noodle dishes too. Whenever I will visit our country and we will eat out, Pancit Malabon is a priority and theres another one but that is a different story. I have a very little info of its origin and here it is..

Pancit Malabon is a Filipino dish that is a type of pancit, or stir-fried noodle dish, which originated in Malabon CityMetro ManilaPhilippines. Its sauce has a yellow-orange hue, attributable to achuete (annatto seeds), shrimp broth, and flavor seasoned with patis (fish sauce for a complex umami flavor) and crab fat. Local fresh seafood toppings may include cooked shrimp, squid, smoked bangus (milkfish), mussels, and/or oysters. Other optional garnishes can include pork, hard-boiled duck/hen eggs, crushed chicharron (pork rinds), chopped green onions, lightly browned sautéed minced garlic, and spritz of calamansi (or tropical lemon/lime wedges) juice.

Printable Recipe
Ingredients:
2 cups sliced sauteed napa cabbage
250 grams cooked and fried pork belly
12 to 20 pcs medium cooked in butter prawn
1 cup slices squid adobo
1 cup smoked fish flakes (tinapa)
1 cup pork cracklings 
fried garlic
2 to 3 hard boiled eggs, sliced
Calamansi or native lemon sliced into 2
1 pack of Pancit Malabon noodles abt 450g or more

For the sauce:
5 to 6 cups of shrimp stock
2 tbsp annato powder or 3 tbsp Achuete seeds mixed with 3 tbsp water
2 tbsp shrimp base powder
2 tbsp fish sauce
1 cup pork crackling, crushed into bits and almost powdery
6 tbsp cornflour mix in 6 tbsp water
salt, pepper to taste
NOTE: Remember to spare a little of each ingredients so you can put on top of your dish together with egg and slice native lemon

Direction:
For the noodles: 
Soak it in water until soft. 
Waiting time to become soft is kinda long so I suggest soak at night before sleeping. 
Once soft, strain and set aside.

For the ingredients:
Prepare them in advance because initially you will find cooking Pancit Malabon as tiring because you have to prepare each the ingredients on its own. 
Remember, the squid must be cooked in Adobo style. 
Prawn should be without skin and sauteed in butter. 
The napa cabbage is sauted in a little butter also for like 2 minutes. 
Cracked the pork cracklings, it should be in tiny pieces and powdery almost. 
Dont forget the Smoked fish, take the flesh from the bone, make it into bits and then fry in a little oil. It should be nearly brown and a little crunchy. 
Prepare the slices of hard boiled eggs and the native lemon. 
To sum it up, it will look like you have so much things to do but actually its not. 
So, learn to prepare your misc en place in advance and the process becomes easier for you. 

For the sauce:
In a pot over medium heat, combine shrimp stock, fish sauce and annato water of powder. 
Add shrimp base powder and stir well until dissolved. 
Cook while stirring then add the pork cracklings and  cornstarch water mixture. 
Stir constantly and season to taste with salt and pepper. 
Cook the sauce according to your desired consistency then add the noodles. 
Stir until well coated then turn off the heat. 
Add the ingredients: napa cabbage, pork belly, prawn, squid adobo, fish flakes and cracklings. Remember to spare a little of each ingredients so you can put on top of your dish together with egg and slice native lemon
Transfer to a dish and put the rest of the ingredients on top together with egg and calamansi. 
Create your style.Make it nice 

Wow! look at that, its such a grand dish I suppose and everything is cooked in its own perfection all mixed into one. Oh how I love Pancit Malabon, for lunch, merienda and dinner!


This is my first try and after a week I cooked it again and I am totally satisfied of the result. Oh yes I can do it !!!

Wherever you are dear bloggers, I wish you good health and peace of mind. The call for us to become one in prayer is very strong. I hope in due time, we will wake up virus free and we will live once again without fear. Just the same.. I will end my blog with.. Lets eat. Lets giggle. Lets be merry!

Where's the party:


Wined Down Wednesday   Wonderful Wednesday To Grandmas House  Your Whims Wednesday  Party In Your Pj   Creative Muster  Waste Not Wednesday   A Little Bit of Everything    Wow Me Wednesday  Penny Pinching Wednesday  

6 comments:

  1. this is new to me was notaware there were seafood noodles I will have to check them out further thanks for sharing
    come see us at http://shopannies.blogspot.com

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  2. This dish looks so good and I bet it tastes delicious! Thanks for sharing the recipe to make this dish.
    Thanks for the blog visit and I'm happy to hear that you are ok. Take care and stay safe.

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  3. Girl you make the best food! Hugs and blessings, Cindy

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  4. Nice to read you again, MarEliz!

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  5. It's lovely to see you at Hearth and Soul, Mareliz. I'm sorry you have been struggling. The peri-menopause can be awful for some. I've just been on a cooking /nutrition course learning how to use food to help the symptoms. I know Singapore has been very badly affected by COVID as have we, here in the UK. I am glad you are well. Thank you for sharing this delicious recipe. Traditional comforting recipes like this are what we all need right now. Take care, and thank you for being a part of the Hearth and Soul Community!

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  6. Looks fantastic. Thanks for sharing this at the What's for Dinner party! Glad you're part of the fun.

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