An Ilonggo method of preparing fish by cooking it in vinegar, soy sauce, ginger, garlic and a host of other spices and seasoning - pinamalhan is just “paksiw made dry”. It is very simple to prepare, just place everything in a pan then cook until dry. At home we usually add oil when it is almost dried up and sometimes sour fruits like green mango and iba (balimbing) to give it a, well, fruity taste and aroma.But when it’s bangus that is made into one, usually it is not made dry since the concoction is makes eating more enjoyable. Yup it is still referred to as pinamalhan, – lol, even if it swimming in the concoction.
It was only today that I remembered buying a pack of ready-to-cook pancit Molo. Locals are fortunate to buy them at groceries here saving them time, money and effort in the tedious preparation of pancit Molo. Anyway every pack of the RTC pancit Molo has the balls and the lang-lang . Its the balls that entice the buyers and the lang lang that "dictates" the price and weight. For this blog entry, I opted for the AR brand (150 grams for PhP 21) since they had the more photogenic combination at that time though I'm more partial to the Cares brand. Separating the contents makes you realize that what you actually bought but for that price, it's already a bargain, can be cooked in many ways and can serve 2-3 people. It is then up to you what you can make out from a pack or more. For this preparation, I used 2 chicken broth cubes and just estimated the amount of water. Upon taste test I added a pinch of salt, a dash of pepper and few drops of soy sauce. I boiled the lang