I love weekends.
Weekends seems to be the only days wherein you get to extend your sleep, cheat on your meals, and do your laundry.
However, this weekend still doesn’t do much for me since I’m still being attacked by this vicious cough and colds. I feel like sleeping through the day even though I just had a complete night’s sleep. The thing is I have errands to run and chores to do — shucks, I have a mountain of laundry waiting for me! I am, however, not doing that mountain of laundry. I will go out and run a few errands.
Hopefully, I get my some energy back even though I’m not doing some exercises. Eating healthy even has to take a backseat because everything tastes like cardboard the last few days. I lean towards sweeter and saltier food because my tastebuds were craving for taste more than anything else. My clogged nose had me eating many spicy instant cup noodles…
I needed the hugs of savory comfort food to help me get through the day.
Today, it’s a plateful of Pancit Malabon that did it for me. It’s the only thing that didn’t taste like cardboard. I was thinking maybe because Pancit Malabon is familiar as it always graces our table when there’s a special occasion. Whatever the reason is, I don’t really care, I’m just glad I’m able to taste it.
This afternoon, I’m planning to make a list of Fall recipes for next month. I haven’t even started on my Halloween recipes yet because of this dang colds but I’ll get to it… hopefully by monday.
Pancit Malabon is true blue Filipino noodles. It originated in Malabon City, an area where fresh seafood is abundant. That is why seafood is the dominant flavor in this dish specially fish and shrimp…sometimes squid is also added to make it more flavorful.
PrintPancit Malabon
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
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.
22 Responses
I hope your feeling better soon. Your pancit malabon looks and sounds delicious, just what you need to get you healthy before the end of the weekend.
Thank you so much, Bam.
Thanks for posting. I’ve always wanted to know how to make pancit malabon. Will def. try this!
Thanks for dropping by.
Feels like the bug is sticking around..get better soon. Drink green tea and lots and lots of vitamin C.
This pasta does look yummy, hope you got to enjoy it.
Yes i did. Thank you so very much, Asha.
Sarap neto specially when served in a jumbo bilao!
Oo nga at may puto on the side!
hey! I hope you feel better soon Ms. Peachy! =) Anyway, This looks stunning, I remember one particular restaurant with this, it’ll be a challenge to make! I love it with crispy chicharon on top!
Thanks Micole!
Perfect dish for any day of the week. Love these quite and delicious meals! Hope you’re feeling better Peachy. I know it’s driving you nuts not being able to get into the Halloween season.
Thanks MJ. I’ve been feeling much better.
oh geez! i should prolly try to make this one today!! i still have some rice noodles left! perfect for mereinda later!
I sure hope you try this recipe…
kaya pala ang Pancit Malabon ay rich in seafood.. that explains it!
oy alam mo ba, sobrang dami nagtitinda ng pancit malabon.. may Nanay’s Pancit Malabon, Ate’s Pancit Malabon. Lola’s Auntie’s jusme sa susunod baka may Ditse’s na Sanse’s at kung ano ano pa! sobrang in demand ang pancit malabon no..
Grabe na nga sa dami at di mo na alam kung saan bibili. Masarap yung nanay’s dito sa Malabon mismo.
Favorite ko yung Nanay’s Pancit Malabon. Pero pag pinatikim mo na ko nyan baka maging favorite ko na ang Peachy’s :p
hahahaha…ako din gusto yung nanay’s pag tinatamad magluto yun ang pinupuntahan namin.
thanks for the recipe! will try it out!
You’ll never regret it!
Nakakatakam 🤤☺️ perfect combination ang sarap!🥰 thankyou for sharing po😇🌿
A time favorite. This is the best Pancit ma . I’m craving
★★★★★