Pansit Malabon is a flavorful noodle dish that originated in the City of Malabon. This dish resembles the Pancit Palabok but the array of seafood toppings and the traditional tough and thick rice noodles distinguishes this dish.
The reason why this noodle dish seems like a complete seafood sampler is because of the city’s location. Malabon is situated in a coastal area wherein most of the major fish markets are located. The city is also a few minutes away from the huge fish ports of Navotas.
Some of the common seafood ingredients of Pancit Malabon are shrimp, smoked fish flakes (tinapa flakes), and squid. Oysters (talaba) and mussels (tahong) can also be used depending on your preference.
Try this Pancit Malabon Recipe and let me know what you think.
Pancit Malabon Recipe
Author: Vanjo Merano
Serving size: 2
1 lb thick rice noodles
1/2 lb pork belly, boiled and sliced
1/2 cup annatto seeds diluted in 1/2 cup water (also known as annatto water)
3/4 cup shrimp juice
3 tablespoons fish sauce (patis)
1/2 teaspoon ground black pepper
1 tablespoon fresh garlic, minced
1 medium-sized onion, minced
1/4 cup pork rinds (chicharon), pounded
1/2 lb shrimp, shelled, cooked, and halved lengthwise
1/4 lb adobong pusit, sliced
1/2 cup pork rinds (chicharon), pounded
1 cup napa cabbage (pechay baguio), chopped then blanched
1 piece lemon, quartered
3/4 cup tinapa flakes
3 pieces hard boiled eggs, sliced
1 tablespoon parsley, chopped
2 tablespoons toasted garlic
Cook the noodles according to package instructions. If you are using the traditional Pancit Malabon noodles, you will need to soak it in water overnight before cooking. Set aside.
Start making the sauce by sautéing the minced garlic and onion.
Add chopped boiled pork and cook for 3 minutes.
Add fish sauce and ground black pepper then stir.
Pour-in shrimp juice and annatto water and let boil.
Add pounded pork rinds (chicharon) then stir.
Simmer for 2 to 3 minutes then turn off heat.
Place the cooked noodles in a large bowl then pour-in the sauce and mix well.
Transfer the sauce and noodle mixture in a wide serving plate and arrange the tinapa flakes, eggs, parsley, garlic, and cabbage on top.
Serve with lemon or calamansi and a lot of love. Share and enjoy!
Pancit Palabok is a noodle dish with shrimp sauce and topped with several ingredients such as cooked shrimp, boiled pork, crushed chicharon, tinapa flakes, fried tofu, scallions, and fried garlic. A very tasty treat that is sure to relieve your hunger.
There are other noodle dishes that are similar to this. Pancit Luglog and Pancit Malabon are the ones that come close to the taste and appearance (the only difference would be the noodle and some ingredients as well as some preparation steps).
If you love Jollibee’s Palabok, I’m sure that you will love this recipe even more. Please have the necessary ingredients on hand and prepare the necessary kitchen equipments so that you could enjoy this very tasty dish in no time.
Try this tasty Pansit Palabok recipe.
Pancit Palabok Recipe
1 pack (1 lb) rice noodles (bihon)
2 tbsp cooking oil
1/2 lb ground pork
1 tbsp anatto powder
3 cups pork broth
1 piece shrimp cube
6 tablespoons all-purpose flour
2 tbsp fish sauce
1/2 tsp ground black pepper
1 cup boiled pork, thinly sliced and cut into small pieces
2 pieces fried firm tofu (tokwa), cubed
½ cup tinapa flakes (smoked fish)
½ cup chicharon (pounded)
2 hard boiled eggs,sliced
½ cup cooked shrimps (boiled or steamed)
1/4 cup green onion or scallions, finely chopped
3 tbsp fried garlic
2 pieces lemon, sliced (or 6 to 8 pieces calamansi)
Watch the cooking video:
Soak the rice noodles in water for about 15 minutes. Drain and set aside.
Cook the sauce by heating a saucepan. Pour-in the cooking oil.
When the oil is hot enough, put-in the ground pork and cook for about 5 to 7 minutes
Dilute the annato powder in pork broth then pour the mixture in the saucepan. Bring to a boil (If you are using anatto seeds, soak them first in 3 tbsp water to bring-out the color)
Add the shrimp cube and stir and simmer for 3 minutes
Add the flour gradually while stirring.
Add the fish sauce and ground black pepper then simmer until sauce becomes thick. Set aside.
Meanwhile, boil enough water in a pot.
Place the soaked noodles in a strainer (use metal or bamboo strainer) then submerge the strainer in the boiling water for about a minute or until the noodles are cooked. (make sure that the noodles are still firm)
Remove the strainer from the pot and drain the liquid from the noodles.
Place the noodles in the serving plate.
Pour the sauce on top of the noodles then arrange the toppings over the sauce.
Serve with a slice of lemon or calamansi. Share and enjoy!
Number of servings (yield): 6
Note: If you are using fresh shrimps with head, the shrimp cube can be omitted. Shell the shrimp and remove the head. Crush the head of the shrimp and use the juice instead of the shrimp cube.