Pancit Malabon... my version

Every young man should have a hobby. Learning how to handle money is the best one. ~Jack Hurley

I challenged myself to spend 1,000 Php for our Media Noche... and yes, you're right, I didn't make it! Haha! But I'm very happy that I didn't exceed the 2,000 Php limit... and take note, everything is included (foods, drinks, desserts, and fruits). Yay! I'm really proud of myself! ;) *wink 


This is one of our menu in our Media Noche, my version of pancit malabon. Since I'm on a budget, I find alternative for expensive ingredients like shrimps. It costs 450 Php/kg that's why I decided to buy mussels instead. It only costs 50 Php/kg. Whoa! See the difference? If you are worried about the taste... honestly for me, there's no big difference at all. I liked it and my family loved it! The secret here is... you must use fish sauce instead of salt and add roasted tinapa flakes and chicharon to your sauce. But if you wanted to bring out the shrimp flavor in your dish, you may add shrimp bouillon in your sauce or buy shrimps! Just boil it for a couple of minutes (about 2-3 minutes). Remove the head and pound it for you to extract the juice. Strain then add the extracted juice to the shrimp broth. Add this to your pancit malabon sauce.

For this dish, I just only spent 427 Php. This is good for 20-30 persons.

INGREDIENTS:
Noodles:
1 kg pancit malabon noodles (soaked overnight or at least 6 hours) - 65 Php

Atsuete Oil:
1/4 cup canola oil or any vegetable oil - free in our pantry
3 tbsp annatto seeds or atsuete - 5 Php

Sauce and Toppings:
1 big white onion, chopped - 5 Php
1 head garlic, peeled and minced (about 10 cloves) - 5 Php
3/4 kg pork belly or liempo, boiled with 1 tbsp salt and chopped (save 4 cups of broth) - 138 Php
4 tbsp fish sauce or patis - free in our pantry
1 tsp ground black pepper - free in our pantry
1/4 kg squid or pusit*, boiled in 1 cup water and sliced (reserve the liquid) - 80 Php
3 tbsp cornstarch, dissolved in 1/2 cup water - free in our pantry
1 cup tinapa flakes, dry roasted - 20 Php
1 big pack of pork rinds or chicharon, pounded (about 1 cup) - 40 Php
4 pcs eggs, boiled, shelled, and cut in wedges - 18 Php
1/2 kg mussels or tahong, boiled and removed the meat from the shell - 25 Php
1 cup napa cabbage or pechay baguio, chopped and blanched - 18 Php
1/8 cup green onion or sibuyas na mura, sliced fine - 8 Php

*Clean the squid and remove it's ink. Boil it for only 2-3 mins.

INSTRUCTION:
Noodles:
1. Boil the pancit malabon according to package instruction or for about 7-10 mins. Drain and set aside.

Atsuete Oil:
2. In a pan, heat the oil and put the annatto seeds or atsuete. Stir for about 1 minute to extract the color. Lower the heat to avoid burning the seeds. Strain.

Sauce and toppings:
3. In a wok, put the atsuete oil and saute the onion and garlic.
4. Add the chopped boiled liempo. Cook for 5-7 minutes in medium-high heat or until golden brown. Reserve some for garnish.
5. Season with fish sauce or patis and black pepper.
6. Add the pork belly broth and the liquid from the boiled squid.
7. Let it boil then add HALF of the tinapa flakes and chicharon.
8. Add the dissolved cornstarch. Stir and let it boil until the sauce thickens. Turn off the heat.
9. Put the pancit malabon noodles in a large bowl then pour the sauce. Mix well then add the remaining tinapa flakes and chicharon.
10. Now, taste your pancit malabon, if you want to add more fish sauce, then this is the best time to add it.
11. Put in a serving plate then garnish with eggs, liempo, mussels, squid, and pechay baguio.
12. Best served with calamansi.
13. Share and enjoy!

Happy 2013!!!

Happy day always,

Rhea