This is a recipe for Pancit Malabon.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
- 1 lb. thick rice noodles
- 8 to 10 cups water for boiling
- 1 head garlic crushed and toasted
- 6 pieces calamansi or 4 pieces lime
- 1 Knorr shrimp cube
- 1/4 cup annatto oil atsuete oil
- 6 ounces boiled pork belly sliced into small pieces
- 4 tablespoons tinapa fish flakes
- 1/2 cup crushed pork rinds chicharon
- 1 medium yellow onion minced
- 4 cloves garlic minced
- 1 cup water
- 3 tablespoons fish sauce
- 1/4 teaspoon ground black pepper
- 10 to 12 pieces steamed large shrimp without shell and head
- 1 cup adobong pusit
- 1/2 cup steamed oysters talaba
- 1 cup sliced Napa cabbage pechay Baguio, boiled for 30 seconds
- 1/4 cup chopped scallions dahon ng sibuyas
- 3 boiled eggs halved and sliced into thin pieces
Soak the rice noodles in water for at least 3 hours, or according to package instructions. Note: if using traditional pancit Malabon noodles, you will need to soak it in water overnight. Drain the water from the noodles afterwards.
Pour 8 to 10 cups of water into a cooking pot. Let boil. Add the soaked noodles into the pot. Cook for 3 to 5 minutes or until completely done. Remove from the cooking pot. Set aside.
Prepare the Pancit Malabon sauce by pouring annatto oil in a pan. Once the oil starts to get hot, saute garlic and onion.
Add sliced pork, cook for 1 minute.
Add tinapa fish flakes, chicharon, and fish sauce. Stir.
Pour water. Bring to a boil.
Add Knorr shrimp cube. Stir. Cover the pan. Cook in medium heat for 3 to 5 minutes. Add ground black pepper. Stir.
Combine the noodles and sauce. Add toasted garlic and more chicharon (if desired). Gently toss until all the ingredients are well blended.
Transfer to a serving plate. Top with topping ingredients. Note: Be creative.
Serve with calamansi or lime.
Share and enjoy!