Pancit Malabon Recipe

It weekends again and time to make special dishes.

Here is a simple yet mouth-watering snack. Pancit Malabon.

Pancit Malabon is a Pinoy dish made of another variety of noodles originated from Malabon City, where the name probably came from. It is also known as Pancit Luglug.

The noodles is round and thicker compared with pancit bihon.

The sauce is yellow-orange due to the annatto or achuete seeds. The sause is flavored with shrimp broth and fish sauce or patis. It is further thickened by adding ground chicharon and beaten eggs.

Pancit Malabon is commonly topped with cooked shrimp, squid, boiled eggs and tinapa flakes and garnished with chopped spring onions, toasted garlic. It is best served with calamansi.

Pancit Malabon

Ingredients:

For Sauce:

1/4 kg giniling

2 cloves garlic, crushed and minced

1 small onion, minced

1 tablespoon achuete powder, dissolve in 1/2 cup water

2 pork cubes in 3 1/2 cups waters

6 tablespoons flour

crushed chicharon

pepper and salt to taste

Toppings:

3 hard boiled eggs

spring onions

crushed chicharon

calamansi

Pancit Malabon noodles (454 g), cooked according to packaging instruction

Direction:

1. Saute garlic and onion. Then add giniling and cook until brown.

2. Add dissolved achuete powder and pork broth. Let simmer for 2 minutes.

3. Slowly add the flour with constant stirring to achieve it's sauce texture consistency. Simmer for 1 minute.

4. Add the cooked Pancit Malabon noodles and add the crushed chicharon.

Serving size: 4-5

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Chicken and Ampalaya Guisado Recipe

The Ehanced Community Quarantine is extended until May 15, 2020. This means this is another half-month challenge to every one.

During this period, one of the challenges we are facing is wat to serve on the table.  Halos lahat na yata ng alam na lutuing ulam at nagawa na.

Here is another suggestion that you may include in your week's meal. Chicken and Ampalaya Guisado.

Some may think na mapait because of the amplaya. One tip for you to get a less bitter amplaya, you need to pick the ampalaya with larger wrinkle gap.

Chicken and Ampalaya Guisado Recipe

Ingredients:

2 large amplalaya, sliced into about half inch thick

1/2 kilo chicken, tinola or adobo cut

2 medium-sized tomato, sliced

1 medium-sized onion, chopped

4 cloves garlic, minced

salt to taste

Direction:

1. Saute onion, garlic and chicken until no more traces of blood in the chicken meat.

2. Add tomatoes and let it cooked.

3. Pour about 1 cup of water and bring to boil.

4. Lower the heat and add ampalaya.

5. Season with salt and simmer until ampalaya is cooked.

Serving size: 3-4

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