Magandang umaga, Chopstix!!!!!!
You still live in Manila right now? How is it out there? My family is out in the provinces; Tarlac.
To answer your question, believe it or not, I'm not a salted fish fan (this is blasphemy, I know, but I cannot even eat bagoong!!!!! Please don't hate me, I just can't do it). As for the chicharones, I tend to leave that off, as well - although my mom cannot eat it WITHOUT.
I could VERY WELL be missing the kalamansi and the squid, however!
But, in all honesty, maybe it's my noodles! Do you use mung bean noodles? That's what I've been using. THAT and, don't laugh, I just can't get it to the right "taste" level and the noodles don't turn dark orange like I'd like them to. SO, given your wise words, it MUST be the annato seeds I'm missing, at least for the coloring.
What kind of oil do you use in the noodles, Chopstix? Mine just don't seem to be slippery enough.
I've actually been reduced to buying and making packages of (don't hate me) Lucky brand instant Pancit. *sobs into apron*
I'll dig up my recipe and post it.....