Pancit Malabon, anyone?

What is Pancit Malabon? Wikipedia's definition of this Filipino dish is quoted below:

Pancit Malabon is a Filipino dish that is a type of pancit, or stir-fried noodle dish, which originated in Malabon City, Metro Manila, Philippines. Its sauce has a yellow-orange hue, attributable to achuete (annatto seeds), shrimp broth, and flavor seasoned with patis (fish sauce for a complex umami flavor) and crab fat. Local fresh seafood toppings may include cooked shrimp, squid, smoked bangus (milkfish), mussels, and/or oysters. Other optional garnishes can include pork, hard-boiled duck/hen eggs, crushed chicharron (pork rinds), chopped green onions, lightly browned sautéed minced garlic, and spritz of calamansi (or tropical lemon/lime wedges) juice.

My sister-in-law, who is acknowledged to be the master chef of the family, visited us here in Davao a few years back and she did her own version of this sumptuous dish. She prepared the following ingredients as shown in the picture below:

Starting from the left side going clockwise here are the ingredients she used.

Pechay.

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This a leafy vegetable commonly used in Chinese cuisine. It is a member of the genus Brassica of the mustard family, Brassicaceae (Brassica rapa var. parachinensis or Brassica chinensis var.

Chinese Cabbage

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This vegetable is a variant subspecies of the turnip and belong to the same genus as such Western staples as cabbage, broccoli, and cauliflower.

Garlic

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Mushrooms

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Ground Pork

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Shrimps

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Pork Rind (crushed)

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And finally, Rice Noodles

After cooking the noodles, all the ingredients were mixed together, carefully placing the shrimps and the crushed pork rind on top and voila! Here is the final product!

It doesn't get any better than this!

All images courtesy of my daughter, @jacinta.sevilla unless otherwise indicated.

A blessed Sunday to everyone!