Focused recipe
Pancit Malabon Recipe
Pansit Malabon is a flavorful noodle dish that originated in the City of Malabon. This dish resembles the Pancit Palabok but the array of seafood toppings and the traditional tough and thick rice noodles distinguishes this dish.
Cuisine not specified Updated 8/5/2010
Ingredients
Measured from the catalog payload.
- 1 lb thick rice noodle
- 1/2 lb pork belly boiled and sliced
- 1/2 cup annatto seeds diluted in 1/2 cup water
- 3/4 cup shrimp juice
- 3 tablespoons fish sauce
- 1/2 teaspoon ground black pepper
- 1 tablespoon garlic minced
- 1 medium-sized onion minced
- 1/4 cup pork rinds pounded
- 1/2 lb shrimp cooked and halved lengthwise shelled
- 1/4 lb adobong pusit sliced
- 1/2 cup pork rinds pounded
- 1 cup napa cabbage chopped then blanched
- 1 piece lemon quartered
- 3/4 cup tinapa flake
- 3 pieces hard boiled egg sliced
- 1 tablespoon parsley chopped
- 2 tablespoons toasted garlic
Instructions
10 cooking steps
- Cook the noodles according to package instructions. If you are using the traditional Pancit Malabon noodles, you will need to soak it in water overnight before cooking. Set aside.
- Start making the sauce by sautéing the minced garlic and onion.
- Add chopped boiled pork and cook for 3 minutes.
- Add fish sauce and ground black pepper then stir.
- Pour-in shrimp juice and annatto water and let boil.
- Add pounded pork rinds (chicharon) then stir.
- Simmer for 2 to 3 minutes then turn off heat.
- Place the cooked noodles in a large bowl then pour-in the sauce and mix well.
- Transfer the sauce and noodle mixture in a wide serving plate and arrange the tinapa flakes, eggs, parsley, garlic, and cabbage on top.
- Serve with lemon or calamansi and a lot of love. Share and enjoy!
Catalog details
Useful for browsing and sync.
Shrimp No tags Public recipe Revision 1