WATCH: How to Make Pancit Malabon

This festive noodle dish has so many toppings!

 

Pancit Malabon is a noodle dish that originated in Malabon, Metro Manila, a city whose food is largely influenced by the Chinese because of its rich trading history. This pancit version uses thicker rice noodles and the sauce-a thick mixture cooked with fish sauce, crab fat, and annatto seeds-is a really tasty one, peppered with flavors from the sea.

 

 

PANCIT MALABON

 

Prep time 30 minutes
Cooking time 20 minutes
Serves 4

 

1 250-gram pack thick rice noodles
hot water (for soaking noodles)

2 tbsp corn oil
1/2 kilo shrimp, peeled and deveined
salt
pepper
1/4 kilo squid, sliced
1/2 cup tinapa flakes


For the sauce:
1-2 tablespoons corn oil
1 small white onion, minced
3 cloves garlic, chopped
1/4 kilo pork belly, sliced
1 tablespoon fish sauce (patis)
1/2 teaspoon ground black pepper
3-4 cups shrimp stock
1/4 cup chicharon, crushed
1/4 cup water (1/4 cup water + 1/4 cup annatto seeds, strained)
4 tablespoons cornstarch dissolved in 4 tablespoons water

1 cup Baguio pechay, shredded
2 tbsp toasted garlic bits
2-3 medium hardboiled eggs, peeled and sliced
1/4 cup chicharon, crushed
calamansi, to serve

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1

Prepare noodles: Soak noodles in hot water for atleast 30 minutes to 1 hour. Place noodles over boiling water for another 10-15 minutes or according to package directions. Set aside.

 

2

Heat oil in pan over medium heat. Place shrimp and season with salt and pepper, cook for about 2-3 minutes or until color changes and cooked through. Set aside.

 

3

Using the same pan, add in squid and cook for about 2-3 minutes or until cooked through. Set aside. Add oil and cook tinapa flakes until golden brown. Set aside.

 

4

Make the sauce: In a large pan over medium heat, add oil, sauté onion and garlic. Add pork belly and cook for 3-5 minutes or until pork belly is cooked through. Add fish sauce and ground pepper. Mix well. Add shrimp stock, chicharon, and annatto water. Cook for another 5 minutes and thicken sauce with cornstarch mixture.

 

5

Add cooked noodles and mix until sauce is well incorporated.

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6

Transfer to a serving dish, top with Baguio pechay, shrimp, squid, sliced eggs, toasted garlic, and chicharon. Serve with calamansi on the side.

 

 

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