Pancit Malabon

This Pancit Malabon Recipe is authentic. Learn the ingredients and tips on how to prepare this noodle dish.


PANCIT MALABON INGREDIENTS:
1 kilo fresh rice noodles (soaked for 10 minutes in water and drained)

For sauce:

• 6 tbsp atchuete oil
• 6 cups shrimp juice
• 2 tbsp garlic, minced
• 1 cup all-purpose flour
• 1 cup of water
• salt and pepper to taste

For toppings

• 1 cup kintsay, sliced
• 1 cup pechay Baguio, sliced
• 1 cup chicharon, crushed
• 1 cup smoked tinapa, flaked
• 1 cup oysters, cooked
• 1 1/2 cup shrimps, cooked and peeled
• 1/2 kilo squid, sauteed in oil and garlic
• 1 cup pork, cooked and cubed
• 4 hard-boiled eggs, sliced
• 1/2 cup spring onions, chopped finely
• 4 tbsp fried garlic
• 4-6 pcs calamansi, sliced

PANCIT MALABON PROCEDURES:
1. Dissolve 1 cup of flour in 1 cup of water. Set aside.
2. To make sauce: Heat atchuete oil in a pan. Sautèe garlic, then add shrimp juice. Allow to boil. Pour in water with dissolved flour. Add salt and pepper to taste. Set aside.
3. Boil water in a wok or large saucepan. Fill a luglugan or bamboo strainer with noodles, pechay Baguio and kintsay.
4. Dip into the boiling water and drain. Put in a large bowl.
5. Add sauce, crushed chicharon, and tinapa flakes. Toss, then transfer to a plate.
6. Top with oysters, shrimps, squid, pork, egg slices, spring onions, and fried garlic. Serve with sliced calamansi.