Pancit Malabon with a Twist

Ingredients

• 500g (1.1 lb) thick rice noodles 500g (1.1 lb) thick rice noodles
• 250g (8.8 oz) shrimp, peeled and deveined 250g (8.8 oz) shrimp, peeled and deveined
• 250g (8.8 oz) squid, cleaned and sliced into rings 250g (8.8 oz) squid, cleaned and sliced into rings
• 250g (8.8 oz) mussels, cleaned and debearded 250g (8.8 oz) mussels, cleaned and debearded
• 2 cups (470ml) shrimp broth 2 cups (470ml) shrimp broth
• 3 tablespoons annatto oil 3 tablespoons annatto oil
• 3 tablespoons fish sauce 3 tablespoons fish sauce
• 1 cup cabbage, shredded 1 cup cabbage, shredded
• 1 cup carrots, julienned 1 cup carrots, julienned
• 1 cup green beans, sliced 1 cup green beans, sliced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 onion, chopped 1 onion, chopped
• 4 tablespoons cooking oil 4 tablespoons cooking oil
• 2 boiled eggs, sliced 2 boiled eggs, sliced
• 1/2 cup chicharon (pork cracklings), crushed 1/2 cup chicharon (pork cracklings), crushed
• 2 scallions, chopped 2 scallions, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 450 kcal / 1884 KJ
• Fat: 15g (Saturated Fat: 3g)
• Carbohydrates: 60g (Sugars: 5g)
• Protein: 20g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   In a large pot, bring water to a boil and cook the rice noodles according to package instructions. Drain and set aside.
2. 2.
   In a separate pan, heat the cooking oil over medium heat. Sauté the garlic and onion until fragrant and translucent.
3. 3.
   Add the shrimp, squid, and mussels to the pan and cook until the seafood is cooked through. Remove from the pan and set aside.
4. 4.
   In the same pan, add the shrimp broth, annatto oil, and fish sauce. Bring to a simmer and let it cook for 5 minutes to infuse the flavors.
5. 5.
   Add the cooked rice noodles to the pan and toss until well-coated with the sauce.
6. 6.
   Add the cabbage, carrots, and green beans to the pan and stir-fry for a few minutes until the vegetables are slightly tender.
7. 7.
   Return the cooked seafood to the pan and toss everything together. Season with salt and pepper to taste.
8. 8.
   Transfer the Pancit Malabon to a serving platter and garnish with sliced boiled eggs, crushed chicharon, and chopped scallions.
9. 9.
   Serve hot and enjoy!

Treat your ingredients with care...

• Shrimp — Make sure to devein and remove the shells before cooking to enhance the texture and flavor of the dish.
• Squid — Clean the squid thoroughly and slice it into rings for even cooking. Avoid overcooking to prevent it from becoming rubbery.
• Mussels — Clean the mussels by scrubbing the shells and removing the beards. Discard any mussels that do not close when tapped.

Tips & Tricks

• To enhance the seafood flavor, use homemade shrimp broth instead of store-bought.
• For a spicier kick, add chopped chili peppers or a dash of hot sauce to the sauce mixture.
• Customize the toppings by adding other seafood like crab meat or clams.
• If annatto oil is not available, substitute it with turmeric powder for a similar vibrant color.
• To save time, prepare the shrimp broth in advance and store it in the freezer for future use.

Serving advice

Serve Pancit Malabon with a Twist hot and garnish with additional crushed chicharon and chopped scallions for added flavor and texture. Accompany it with calamansi or lemon wedges for a tangy citrus burst.

Presentation advice

Present the Pancit Malabon on a large platter, allowing the vibrant colors of the dish to shine through. Arrange the toppings neatly and sprinkle the crushed chicharon and chopped scallions on top for an appetizing presentation.