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You are here: Home / Noodles and Rice / Pancit Malabon

Pancit Malabon

August 8, 2020 by Manny 3 Comments

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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.

To cook pancit malabon; 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.

 

Pancit Malabon
Print Recipe
5 from 1 vote

How To Cook Pancit Malabon

Pancit malabon is a Filipino noodle dish that originated from Malabon.
Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Course: Noodles
Cuisine: Filipino
Keyword: pancit malabon
Servings: 8 to 10 servings
Calories: 416kcal
Author: Manny

Ingredients

  • 1/2 kilo fresh pancit Malabon noodles
  • 1/4 kilo pork boiled and cut into strips
  • 1/2 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
  • 1/4 cup kalamansi juice
  • Patis fish sauce
  • Pepper to taste
  • 1/2 kilo oysters shucked and cooked (or mussels)
  • 1/2 kilo squid cleaned, boiled and sliced into rings
  • 2 hard boiled eggs cut in quarters
  • 1 head pechay tagalog blanched and sliced

    Instructions

    How To Cook Pancit Malabon:

    • 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.

     

    Pancit Malabon

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    Filed Under: Noodles and Rice Tagged With: pancit malabon, pancit palabok

    Author Bio

    Manny Montala is a webmaster and admin of this blog and one of his interest is on the area of Filipino dishes and recipes. Please visit this blog often and bookmark. Please read my about page for details. Thanks for visiting.

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    Reader Interactions

    Comments

    1. Manny

      January 14, 2016 at 2:22 am

      5 stars
      Thanks for your comments!

      Reply
    2. annabel

      September 29, 2008 at 1:40 pm

      its really great! thank you.

      Reply
    3. venus

      March 23, 2008 at 4:50 pm

      thank you…

      Reply

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