Filipino Pancit Malabon Recipe

November 7, 2008 · Posted in Philippine Recipes

Pancit Malabon is definitely a Tagalog dish, which originated in Malabon, Philippines. It has a yellow-orange color due to a sauce that includes patis (fish sauce) and bagoong (shrimp paste). Its toppings draw heavily from the fresh seafood that is available in the area and may include fresh shrimp, squid, oysters, and hard-boiled duck or hen eggs, as well as pork.

This type of pancit uses thicker rice noodle or bihon like spaghetti. It is also soaked in water and blanched in boiling water. When ready to serve the noodles, paalat and palabok are quickly cooked together so the flavour of the sauced is infused to the noodles. The saucy and bright orange colored noodles are then arrange in a platter and topped with the garnishing. Both pancit share the same toppings of shrimps, hard boiled eggs or pork cracklings, smoked fish flakes and chopped spring onions and kalamansi on the side. However, pancit Malabon gets an extra topping of seafoods like oysters and adobong pusit, salted eggs and vegetables like mung bean sprout and pechay Baguio.

Ingredients:

1 kilo fresh rice noodles (soaked for 10 minutes in water and drained)

For sauce
6 tbsp atchuete oil
6 cups shrimp juice
2 tbsp garlic, minced
1 cup all-purpose flour
1 cup of water
salt and pepper to taste

For toppings
1 cup kintsay, sliced
1 cup pechay Baguio, sliced
1 cup chicharon, crushed
1 cup smoked tinapa, flaked
1 cup oysters, cooked
1 1/2 cup shrimps, cooked and peeled
1/2 kilo squid, sauteed in oil and garlic
1 cup pork, cooked and cubed
4 hard-boiled eggs, sliced
1/2 cup spring onions, chopped finely
4 tbsp fried garlic
4-6 pcs calamansi, sliced

Procedures:

1. Dissolve 1 cup of flour in 1 cup of water. Set aside.
2. To make sauce: Heat atchuete oil in a pan. Sautèe garlic, and then add shrimp juice.
3. Allow to boil. Pour in water with dissolved flour. Add salt and pepper to taste. Set aside.
4. Boil water in a wok or large saucepan. Fill a luglugan or bamboo strainer with noodles, pechay Baguio and kintsay.
5. Dip into the boiling water and drain. Put in a large bowl.
6. Add sauce, crushed chicharon, and tinapa flakes. Toss, and then transfer to a plate.
7. Top with oysters, shrimps, squid, pork, egg slices, spring onions, and fried garlic. Serve with sliced calamansi.