Pancit Malabon

Pancit Malabon
Pancit Malabon and pancit palabok or pancit luglug are to my knowledge two different but related pancit. Pancit palabok ingredients consist of four parts. The luglug which is the noodle itself, it is the regular bihon noodles soaked in water then blanch in boiling water or stock. The palabok is the thick sauce which is made up of shrimp juices thickened with cornstarch and colored bright orange with annatto. The paalat which is the salty broth made up of again shrimp juices, diced tufo and ground meat and colored bright orrange with annatto. And the toppings or garnishing of shrimps, smoked fish flakes, pork crackling ect. Pancit palabok is served by arranging the blanched or boiled noodles in a platter then topped with the palabok then the paalat is poured over the palabok and finally the garnishing.

Pancit ng Malabon

Pancit Malabon on the other hand uses thicker rice noodle or bihon like spaghetti. It is also soaked in water and blanched in boiling water. When ready to serve the noodles, paalat and palabok are quickly cooked together so the flavour of the sauced is infused to the noodles. The saucy and bright orange colored noodles are then arrange in a platter and topped with the garnishing. Both pancit share the same toppings of shrimps, hard boiled eggs or pork cracklings, smoked fish flakes and chopped spring onions and kalamansi on the side. However, pancit Malabon gets an extra topping of seafoods like oysters and adobong pusit, salted eggs and vegetables like mung bean sprout and pechay Baguio.

Pancit Malabon - Garnishing

Pancit Malabon - Sauce


Ingredients:

1 kilo thick bihon noodles, cooked
4 cake tokwa, tofu, diced
1/4 kilo ground pork
1 medium size onion, chopped
1/4 head garlic, chopped
6-8 cup shrimp juice from boiled shrimp and shells
1/2 cup annatto water from 1 cup annatto seeds
4-6 stalk kinchay, chopped
1/2 cup cornstarch
1/2 cup patis
salt and pepper
cooking oil

Pancit Malabon - Paalat

Garnishing:

1/2 medium size shrimp, shelled, sliced in half
1/2 kilo small squid, cooked to adobo, sliced into rings
1 stalk small size pechay Baguio, shredded, blanched
2 cup mungbean sprout, blanched
1/2 head garlic, finely chopped, fried
1 bundle spring onion, chopped
1/4 kilo pork, boiled, sliced thinly
1 cup fish flakes from fried tinapa
1 cup pork crackling, crushed
4 pieces boiled egg, cut into wedges
kalamansi

Cooking procedure:

Pancit Malabon - Cooking Procedure

In a large sauce pan, sauté onion and garlic. Add ground pork and stir cook for 3 to 5 minutes or until meat turns to golden brown, add in tofu, patis, kinchay and annatto water, stir cook for another 3 to 5 minutes. Add in shrimp juice and let boil, simmer for 5 to 10 minutes. Thicken sauce with cornstarch diluted in 1/2 cup of water, keep warm and set aside. When ready to serve put cooked bihon noodles in a big heated wok, pour in sauce and stir cook for 5 to 8 minutes or until sauce has fully infused with the noodles, add more shrimp juice or water as necessary. Season with salt and pepper to taste. Removed from wok and arrange noodles in a big platter. Top with the garnishing ingredients and serve with kalamansi.

See related Pansit Malabon Post.

See related Pansit Palabok Recipe.

15 comments:

u8mypinkcookies said...

love PANCIT MALABON! we'd usually buy @ Pancit ng Taga-Malabon or Lola Idang's! :D

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switpea said...

hi! Your pancit malabon sure look good. Ano po ba ang pagkakaiba ng pancit malabon sa palabok?

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Anonymous said...

Hello! Can I use the White King Shrimp Sauce mix (pancit palabok) for pancit malabon sauce?

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ut-man said...

Hi Anonymous,
I have not tried it my self but I guess it's ok.

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Anonymous said...

where is the palabok sauce recipe ? i only see the paalat sauce ?

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ut-man said...

To Anonymous,
For this recipe the paalat and palabok are cooked together for the reason that I wanted the cooking process more simple. Pansit Malabon is best prepared with the sauce and other ingredients except the garnishing be cooked together so the flavors are infused to the noodles. Should you wish your paalat and palabok prepared separately, you have to cook and thicken the shrimp juice separately, similar to Pansit Palabok.

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Anonymous said...

what did you put why it turned color orange???

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ut-man said...

The red-orange color is from the annatto seeds extract (atsuete).

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Anonymous said...

Hi, just to contribute my cooking recipe my mom taught me, if you want ur sauce to be like the taga malabon...mix it with lots(i mean lots of it) of ground chicharon....it will be extra yummy and its more "malamukot" in texture. Hope this will help. Good chow....

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ut-man said...

Wow that’s where all those textures came from, I didn't know till now thanks for sharing, truly appreciated.

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tisay81 said...

hi!po the best po ang pansit nyo po kasi niluto ko po ito nong birthday ng anak ko po ang daming nasarapan po thank you po kasi may roon pong kanito

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Anonymous said...

Hi...just wondering if I can use spaghetti noodles instead? Cos I can't find bihon..hope to hear back from you...thanks

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ut-man said...

I have not tried it myself but others have tried it with good results.

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Anonymous said...

Hello ut-man! I tried your Pancit Malabon last weekend. Success!!! Maraming salamat for sharing your recipes with people like me who are matakaw pero hindi marunong magluto LOL. BTW I could not find the proper noodles so I used spaghetti. That's how good your recipe is, that even with spaghetti it works!

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ut-man said...

Thanks for your feedback, it's great the recipe realy works with others.

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