PANCIT MALABON

Ingredients:

• 800 g pancit luglug noodles
•  ¼ kg ground pork
• 6 pcs large prawns, shelled and deveined
• 2 tbsp annatto seeds
• 8 tbsp oil
• 3 cloves minced garlic
• chopped onion
• 4 tbsp fish sauce
• 1 tsp ground black pepper
• 1 tsp salt
• 4 cups water
• cabbage, chopped and blanched
• 1 pc shrimp cube
• 1 cup shreded tinapa (smoked fish)
• 1 cup pork rind (chicharon), crushed
• 2 pcs hard-boiled eggs, cut into quarters
• toasted garlic
• 4pcs calamansi, cut into halves

WATCH: Video on How to Make Pancit Malabon

Procedures:

• Cook Pancit Luglug noodles as per package instruction. Drain and set aside.
• Heat oil over medium heat, add the annatto seeds. Cook annatto seeds in oil until the oil turns into yellow-orange color.
• Strain the annatto seeds to get the annatto oil. Set aside.
• Heat oil over medium heat, add the shredded tinapa. Cook the shredded tinapa until it becomes toasted. Set aside.
• Heat oil over medium heat, add the prawns. Fry the prawns for 1 to 2 minutes. Set aside.
• In a large pan, heat oil over medium heat. Saute garlic and onion for a few minutes.
• Add ground pork. Cook for a few minutes until no longer pink.
• Season with fish sauce and ground black pepper.
• Add the annatto oil and water. Bring to a boil.
• Add shrimp cube, 1 tbsp tinapa flakes or more, 3 tbsp crushed chicharon and salt.
• Simmer until sauce becomes thick.
• Add the boiled pancit luglug noodles. Stir until well combined.
• Divide the noodles accordingly into the serving plates.
• Sprinkle with tinapa flakes and crushed chicharon.
• Add the cabbage and the cooked prawns (cut into half).
• Sprinkle with toasted garlic.
• Topped with hard-boiled eggs (cut into quarters).
• Serve with calamansi.