Focused recipe
Pancit Malabon
This is a recipe for Pancit Malabon.
Filipino Updated 1/29/2018
Ingredients
Measured from the catalog payload.
- 1 lb thick rice noodle
- 8 to 10 cups water
- 1 garlic crushed and toasted
- 6 pieces calamansi
- 1 knorr shrimp cube
- 1/4 cup annatto oil
- 6 ounces boiled pork belly sliced into small pieces
- 4 tablespoons tinapa fish flake
- 1/2 cup crushed pork rinds
- 1 yellow onion minced
- 4 cloves garlic minced
- 1 cup water
- 3 tablespoons fish sauce
- 1/4 teaspoon ground black pepper
- 10 to 12 pieces steamed large shrimp without shell and head
- 1 cup adobong pusit
- 1/2 cup steamed oyster
- 1 cup sliced napa cabbage boiled for 30 seconds
- 1/4 cup chopped scallion
- 3 boiled egg halved and sliced into thin pieces
Instructions
11 cooking steps
- Soak the rice noodles in water for at least 3 hours, or according to package instructions. Note: if using traditional pancit Malabon noodles, you will need to soak it in water overnight. Drain the water from the noodles afterwards.
- Pour 8 to 10 cups of water into a cooking pot. Let boil. Add the soaked noodles into the pot. Cook for 3 to 5 minutes or until completely done. Remove from the cooking pot. Set aside.
- Prepare the Pancit Malabon sauce by pouring annatto oil in a pan. Once the oil starts to get hot, saute garlic and onion.
- Add sliced pork, cook for 1 minute.
- Add tinapa fish flakes, chicharon, and fish sauce. Stir.
- Pour water. Bring to a boil.
- Add Knorr shrimp cube. Stir. Cover the pan. Cook in medium heat for 3 to 5 minutes. Add ground black pepper. Stir.
- Combine the noodles and sauce. Add toasted garlic and more chicharon (if desired). Gently toss until all the ingredients are well blended.
- Transfer to a serving plate. Top with topping ingredients. Note: Be creative.
- Serve with calamansi or lime.
- Share and enjoy!
Catalog details
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Pancit, Seafood No tags Public recipe Revision 1