Pancit Malabon

this is a very much requested dish back home kapag me handaan. i remember the first time i saw this being prepared at my lola’s house. dati-rati kasi prepared na kapag dinadala sa bahay ng kakang senyang ko (SLN). pero me kasama si kakang senyang that time – a real cook from malabon! kaya naman si ako usyoso at kasama na rin sa pag hiwa at gayat ng sibuyas na super dami at cry to tears talaga habang naghihiwa! o sige nga – maghiwa ka nang sangdamungkal na sibuyas nang di ka naluha! aba wala pa kaming chopper that time ano! gusto pa talagang pino ang gayat ng sibuyas at super pino rin ang bawang na sangdamungkal din. kasi use din ito for topping baga.

later on, natutuhan ko na ring magluto nito by myself na. kaya naman take orders na rin ako from my friends – friends lang naman. i remember din yung first order ko – 3 bilao na malaki!!! kasi house warming ng kaibigan ko and i have to deliver pa sa taytay ba yon??? anyway, kasama ko si daddy jun sa pagluto naman that time at sa malabon pa talaga kami bumili ng sangkap ha.

dun pala, when you buy the noodles na super tigas (he he he) kasama na nilang ibibigay yung chicharon at tinapa (dried, flaked at medyo powdered na baga). the noodles naman has to be babad pa - overnight nga dati (doon pa nga nakalagay sa ilalim ng mesa namin sa kusina eh!) tapos papalambutin sa isang kalderong malaki ng nilagang buto-buto para daw me lasa, using a large strainer na gawa sa bamboo na me handle na mahaba.

mabusisi? aba eh ganun ko nakikitang niluluto eh! anyways, i-simplify na lang natin kasi sabi ko nga “ my own version” - saka wala namang pancit malabon dito sa dubai. meron “pancit lug-lug” na maliit lang ang hibla compared sa orig. na malabon.

o siya, siya tara na….

Mga sangkap (naku sana maalala ko lahat!)

· Ground beef
· Pancit malabon ( I use the “lug-lug” kasi wala dito nang malabon)
· Chicharon (pounded finely)
· Tinapa ( flaked and pounded)
· Atsuwete
· Onions (lots)
· Garlic (lots)
· ground pepper
· Kalamansi (or lemon juice - walang kalamansi dito eh)
· Eggs – hard boiled
· Shrimps – cooked, shelled and de-veined
· Patis
· Oil (lots of oil!)

Soak the pancit in cold water to soften the noodles.

Heat wok and add oil. We will need a lot of oil kasi oil ang parang main sauce niya.

When the oil is hot, scoop about 2 T and pour on the atsuwete to get its juice. Set aside.

Add and fry the garlic and when it turns a bit brownish but not burnt, remove about 1/3 cup and set aside. Add the onions to the remaining garlic in the wok. When the onions are cooked, add the atsuwete juice and let boil. Add the meat and cook, stirring to avoid burning and sticking on the wok. Season with patis and ground pepper, and let cook till the meat is fully cooked. Remove from heat and set aside. Ito yung “sauce”.

Meanwhile, in a large pot, boil water, add salt and if you wish, add beef broth cube. Remove the noodles from the water and place in a strainer with a long handle. Put the strainer, with noodles of course, in the pot of boiling water and let boil till just about the tenderness desired. Don’t overcook! Drain well.

In a large mixing bowl, put the drained noodles. Pour over some meat mixture. Add the chicharon, tinapa, drizzle little lemon juice (or kalamansi), patis, ground pepper, fried garlic and mix well. Let sit for few minutes then taste. Adjust seasonings (patis, ground pepper and lemon juice if necessary). Add tinapa and chicharon also if required. It has to be a bit tangy. Add more meat sauce too if necessary.

To serve: arrange noodles in a platter, garnish with sliced hard-boiled eggs and shrimps. Sprinkle top with a little more crushed fried garlic, chicharo and tinapa. You can also top with chopped green onion leaves.

tadah ! tapos na! :) i have done this here in dubai on three occasions na… the last time nung nag-request si "nini" – parang type daw niyang kumain ng pancit malabon – ewan kung bakit naisipan. muntik pa ngang madisgrasya ang tinapa! kasi naman, akala ng ate elou eh yun ang uulamin nila for dinner eh di pinirito ng loka!

buti na lang siya lang ang kumain, so yung natira, i flaked it tapos i fried it a bit para maging dry ng konti. tapos kent pounded the chicharon na muntik na ring maubos sa kakakutkot!

Serve hot with nice puto on the side…. yummy! yung puto binili na lang namin sa karama… no time to make eh – gutom na sila :)
As I said – “my own version” kaya minus na yung squid.