Do you want to try another way of cooking your pancit? Here is another type of cooking your delicious pancit,the Pancit Malabon.
Pancit Malabon is a type of pancit in a Filipino style. It is a stir-fried noodle dish and its name has taken from where it actually originated which is one of the Cities in the Philippines,Malabon City,Metro Manila. Malabon City is very famous to their fresh seafoods. Since they are experiencing abundant supply of seafoods and they are just near beside the seashore so they thought of a new idea and they come up to this kind of food and they find it tastes goods. So it became their specialty.
Pancit Malabon has a yellow-orange color because of the sauce that includes patis (fish sauce) and crab fat. Put the toppings in it like the shrimps,squid,oysters and a hard boiled duck (if not available the eggs of hen he will be also ok) and of course the pork.
Now be ready for the food battle and you’ll enjoy it a lot!
Pancit Malabon Recipe
Pancit Malabon Recipe
- 2 tablespoons canola oil
- 1 small garlic clove minced
- 1 ½ cups shrimp juice or shrimp bouillon + 1 1/2 cups water
- 2 tablespoons all-purpose flour
- 1 teaspoon powdered achuete dissolved in ½ cup warm water
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- 1 tablespoon fish sauce
- 1 pound thick tubular rice noodle soaked in warm water for 15 minutes
- 1 cup chopped Napa cabbage boiled for 30 seconds and drained
- 1 cup small shrimp peeled and de-veined
- 1 cup shucked oysters simmered with their liquor for 3 minutes
- 1 cup squid cut into 1-inch pieces
- ½ cup flaked smoked tinapa or trout
- ½ cup crushed fried pork rind chicharon
- 3 cloves fried garlic
- 2 scallions thinly sliced
- ½ cup cilantro chopped
- 2 hard boiled eggs
- 2 lemons cut into small wedges
- Prepare the squid. Sautée in 1 tablespoon of oil for 3-5 minutes
- Boil the shrimp for 3 minutes until pink
- Put the cabbage in boiling water for 30 seconds and then drain.
- Soak noddles in warm water for 15 minutes
- Put noodles in boiling water for 10 minutes or until it softens but still tender.
- Make the sauce. In a medium sauce pan, sautee the garlic until lightly brown on medium heat. Dissolve the flour in shrimp juice in a separate cup and pour slowly into the pan. Pour the water with dissolved achuete. Add the salt, pepper and fish sauce. Stir continuously until it thickens, about 8 minutes. To test for thickness, dip a spoon into the sauce and if it coats the back of the spoon, that should be thick enough.
- Organize your prepared ingredients and garnishes. Assemble on plate per serving, just like in the first image above.
- Alternatively, you may combine everything in a big container. Mix the sauce, noddles and 1/2 of the prepared ingredients (shrimp, oyster, cabbage, tinapa, squid, toasted garlic, green onion, chicharon). The rest of the ingredient are for garnishing on top.