Pancit Malabon recipe is one of the classic Pinoy versions of noodle dishes that hail from the city of Malabon, as the name depicts. The Philippines are very jovial people who stick to culture and tradition which includes celebrations filled with sumptuous food. Pinoys have all kinds of pancit in the menu which has different versions or variations depending on the region you are in.
Although the dish resembles Pancit Palabok, the astonishing seafood platter would spell the difference. Pancit Malabon uses thick round noodles and has just the right amount of sauce with seafoods that include clams, shrimp, oysters, squid, mussles, smoked fish flakes, and other varieties. Malabon happens to be a coastal area and famous for its huge fish markets. It is also very accessible and near Navotas which has large fish ports. No wonder seafood is the star ingredient of the fiesta-famous Pancit Malabon Recipe.
This can be served at any preferred time of the day or meal times because it offers a hearty and highly nutritious meal that people of all ages and diet requirements can enjoy. It is high in potassium, iron, iodine, protein, phosphorus, and low in saturated fat and calories. Pancit Malabon is rich in omega-3 fatty acids that are known to promote heart health, antidepressant, improves skin elasticity, and good for bones and eyesight.
Pork rinds and eggs on top are also added to the seafood of the Pancit Malabon which makes it a well-rounded and delicious meal that you can serve in fiestas, intimate family celebrations, or even make your regular meal extra special. Pancit Malabon has the aesthetic or visual appeal from the plating itself to the mouthful cascades of seafood, and the orangey color of the sauce, which is a mix of the crab fat and shrimp oil. The aroma, texture, and succulent flavors is truly engaging and you would want more servings.
Pancit Malabon Recipe
- 500 g rice noodles
- 500 g shrimp
- 200 g pork
- 3 pcs tinapa flaked
- 1 cup crushed chicharon
- 1 medium onion
- 4 cloves garlic
- 2 tbsp annatto seed
- 4 pcs boiled eggs
- 2 cups water
- cooking oil
- Divide the mangoes into three part.
- Using a deep bowl, soak the rice noodles in water.
- Using a mortar and pestle, thoroughly mash the shrimp head and add water until the juice comes out.
- Soak the annatto seed with ½ cup water and set aside.
- In a wok over medium heat, add some cooking oil then sauté the garlic and onion.
- Add the pork, tinapa flakes and shrimp. Cook until the meat is tender.
- Put salt and pepper to taste.
- Set aside half of the sautéed ingredients for the toppings.
- Drain the shrimp head juice and the annatto seed.
- Pour 1 cup of water and bring to boil.
- Combine the rice noodles and the sauce.
- Let it cook for another 3-5 minutes until the noodles are tender.
- Add 2 tbsp crushed chicharon to thicken the sauce.
- Put in a serving plate and arrange with the remaining toppings, crushed chicharon, hard boiled eggs, chopped spring onions and lime wedges. Serve and enjoy!