Pancit Malabon

I asked my sister Cece and my mom how to make this mouth watering pancit  from scratch and I finally went to the Asian  store (which is 2 hours away from where I reside, back and forth) to gather all the ingredients.My picky picky daughter ate it with gusto as well as my husband not knowing there is an octopus and clams in that sauce. My Sam asked me what is that white ring thing that resemble the texture  of a gummy bear and I told her  an octopus  and she said wow! It's good,not gross at all its delicious!!It was my first time cooking this dish and the secret is the smoked tinapa, it gives so much flavor to the sauce .In the frozen section I found the smoked tunsoy tinapa  and  flake it and deboned it removing the dark pieces. Cece told me use the seafood mix for marinara sauce(its a combo of shrimp,cuttle fish,octopus,clams)found in the frozen section too and I added more shrimps .And heres the recipe, soo good super sarap naman!!


1- rice sticks for pancit luglug(big noodles or use  spaghetti noodles)
2c.seafood mix
2c. raw shrimps
6 cloves garlic minced
1/2 small onions minced
2 tunsoy tinapa flaked  and deboned
1/2c.panko bread crumbs
1/2c. pork rinds rough chopped(chicharon)optional
1/2c.ground peanuts
2 boiled eggs(sliced)
2 tofu squares
sliced lemons or kalamansi
vegetable oil,patis
atchiote powder,salt and pepper
chopped green onions and cilantro

1.Boil shrimp with a small amount of water  for 2-5 minutes,set aside.When its cool enough to handle peel all the cooked shrimps, saving the peels and the broth.Grind the cooked shrimp peels in the food processor,add enough water to make a sauce and drain.Set aside.
2.Saute garlic until brown but not burnt,add the onions seafoodmix and the shrimp broth ,add more water if needed.Add the atchiote powder  and seasoned it  with salt and pepper or patis.Let it boil gently.
3.Add the bread crumbs, a little chicharon,1c. of cooked shrimps and some peanuts (save some for the toppings)and tinapa flakes
cook until slightly thickened.In another frying pan with a little oil, fry the tofu until crispy.Dice it and  set aside for garnish.
4.While the sauce is cooking, boil water in another pot and cook the rice noodles until al dente.About 10-12 minutes.Drain.
5. In a pasta platter,place the cooked noodles and stir a little sauce to prevent from sticking together.Pour the sauce on top,garnish with lemon wedges,cilanto,green onions,cooked shrimps,chicharon, peanuts,cooked diced tofu.Sarap Talaga!!!

Before

After

Sarap Naman!