Pancit Malabon is almost like Pancit Palabok but the noodles used makes the big difference. It makes use of thicker rice noodles and the sauce is also somewhat thicker plus it has lots of seafood toppings given the place where it originated (Malabon) is a coastal city. The noodles and sauce are already mixed when served with lots of toppings one can imagine.
- 3/4 kl Malabon noodles, thick rice noodles
- 1 cup pork slices, boiled
- 1 tablespoon fresh garlic, minced
- 1 medium-sized onion, minced
- 1 cup shrimp juice, crushed shrimp shells mixed with water
- 1/2 cup achuete seeds soaked in 1/2 cup water (achuete water)
- 2-3 tablespoons patis (fish sauce)
- 1/2 teaspoon ground black pepper
- 1/4 cup pork rinds (chicharon), finely crushed
- 1/4 cup Taba ng talangka (crabfats), optional
- 1 cup shrimp, shelled and cooked
- 1 cup squid, sliced and cooked adobo-style
- 1 cup pork rinds (chicharon), pounded/ground
- 1 medium size cabbage, chopped then blanched
- 3/4 cup tinapa flakes
- 3 pieces hard boiled eggs, sliced/quartered
- 1 tablespoon parsley, chopped
- 2-3 tablespoons toasted garlic
- 1/4 cup chives, sliced
- 5 pcs calamansi
How to cook Pancit Malabon
- Cook the noodles according to package instructions. Set aside.
- In a pan, saute minced garlic and onion.
- Add pork and "stir-fry"" for 3-5 minutes.
- Add fish sauce and ground black pepper then mix.
- Pour-in achuete water and shrimp juice. Bring to a boil.
- Mix-in ground pork rinds (chicharon).
- Simmer for 2 to 3 minutes then turn off heat.
- Thoroughly mix the noodles and the sauce.
- In a serving plate,place the noodles and top with shrimps, squid, chicharon, cabbage, tinapa, hard-boiled eggs, parsley, toasted garlic and chives. You may also top with talaba and tahong plus other seafoods.
- Serve with calamansi.