Pancit malabon is a Filipino noodle dish that originated from Malabon. A place in Metro Manila where seafoods and saltwater fishes abound because it is near to the fish port in Navotas city. Most of the fishes and seafoods sold in Metro Manila and some parts of Calabarzon are sourced there. So it is obvious why the garnishing of pancit malabon is mostly seafood.
And with regard to the dish, this is similar to pancit palabok because of the yellowish color sauce that coats the noodles but unlike the palabok, the noodles are thicker and it is loaded with seafoods like shrimp, squid, oysters or mussels.
- ½ kilo fresh pancit Malabon noodles
- ¼ kilo pork, boiled and cut into strips
- ½ kilo shrimp, cooked and shelled
- 3 cups pork broth
- 3 tablespoons achuete seeds or annatto seeds
- 2 tablespoons flour
- 1 small head garlic, crushed
- 2 tablespoons kinchay, chopped
- 100 grams tinapa, deboned and flaked
- 100 grams chicharon, crushed finely
- ¼ cup kalamansi juice
- Patis (fish sauce)
- ½ kilo oysters, shucked and cooked (or mussels)
- ½ kilo squid, cleaned, boiled and sliced into rings
- 2 hard boiled eggs, cut in quarters
- 1 head pechay tagalog, blanched and sliced
- In a pot boil water and cook pancit Malabon noodles. Drain and put aside.
- Soak achuete in pork broth, when the broth turns dark red, remove achuete and blend in flour.
- Saute garlic and add atsuete mixture. Cook till thickened. In a large bowl put together noodles, achuete sauce, kinchay, tinapa, chicharon, pork, kalamansi juice.
- Season with patis and pepper. Arrange attractively on a serving dish or a bilao.
- Decorate with sliced boiled eggs, oysters, squid, shrimps and pechay.