Pancit Malabon

Pancit Malabon Recipe from Philippines | Ingredients: Vegetable, Pork, Oysters, Shrimp, Squid, Rice Noodles, and More

Region / culture: Philippines | Preparation time: 30 minutes | Cooking time: 45 minutes | Servings: 6

Introduction

Pancit Malabon is a popular Filipino noodle dish that originated in Malabon City, Philippines. It is known for its thick rice noodles, flavorful sauce, and variety of toppings such as pork, oysters, and squid. This dish is often served during special occasions and gatherings, as it is a crowd-pleaser that is sure to satisfy everyone's taste buds.

History

Pancit Malabon is said to have been created by the Chinese immigrants who settled in Malabon City. They combined their traditional noodle dishes with local ingredients and flavors to create a unique and delicious dish that has become a staple in Filipino cuisine. Over the years, Pancit Malabon has evolved and adapted to different tastes and preferences, but it has remained a beloved dish among Filipinos.

Ingredients

0.5 cup vegetable or corn oil
1 tsp salt
1 tbsp finely minced garlic
0.5 tsp freshly ground pepper
1 cup diced tokwa or bean curd sold in oriental food stores
0.5 cup diced lean pork
1 cup shelled oysters
1 lb (454 g) bihon sariwa or rice noodles (sold in oriental food stores)
0.5 cup squid, cut into rings

Sauce

2 tbsp oil
1 tbsp finely minced garlic
1 cup finely minced onion
2 tbsp annatto water
2 tbsp cornstarch
1 cup shrimp juice
0.5 cup tokwa or bean curd, mashed
3 tbsp patis or salt

Garnish

1 cup pork cracklings, pounded to powder
0.5 cup smoked fish, finely flaked (or smoked oysters)
0.5 cup finely minced scallions
lemon slices

How to prepare

In a large skillet, heat oil and sauté garlic until browned.
Add bean curd, pork, oysters, and squid. Set aside.
In the same skillet, cook the sauce using the leftover oil.
Heat the oil and sauté garlic and onion until garlic is browned and onion is transparent.
Add the annatto water.
Dissolve the cornstarch in the shrimp juice and add it to the mixture.
Add the bean curd and simmer over moderate heat until the mixture thickens.
Season with patis and pepper.
Turn off the heat and set aside.
Soak the noodles in hot water for about 5 minutes or until soft.
Drain and transfer to a platter.
Pour the sauce on top.
Garnish with pork cracklings, smoked fish flakes, and scallions.
Serve hot with lemon slices and patis or salt.

Variations

You can customize Pancit Malabon by adding your favorite toppings such as shrimp, chicken, or vegetables.
For a vegetarian version, omit the meat and seafood and add more tofu or vegetables.

Cooking Tips & Tricks

Make sure to soak the rice noodles in hot water until they are soft before cooking them. This will ensure that they cook evenly and have the right texture.

- Use fresh ingredients whenever possible for the best flavor and results.

- Adjust the seasonings to taste, as everyone's preference for salt and pepper may vary.

- Be careful not to overcook the noodles, as they can become mushy and lose their texture.

Serving Suggestions

Serve Pancit Malabon hot with lemon slices on the side for a refreshing burst of flavor.

- Pair it with a side of steamed vegetables or a fresh salad for a complete and balanced meal.

Cooking Techniques

Sauté the garlic until browned to enhance its flavor and aroma.

- Simmer the sauce over moderate heat to allow the flavors to meld together.

Ingredient Substitutions

You can substitute shrimp or chicken for the pork in this recipe.

- Use firm tofu instead of bean curd if desired.

Make Ahead Tips

You can prepare the sauce and toppings ahead of time and store them in the refrigerator until ready to assemble and serve.

Presentation Ideas

Garnish Pancit Malabon with a sprinkle of pork cracklings, oysters, and scallions for a colorful and appetizing presentation. - Serve it in a large platter or individual bowls for a festive and inviting meal.

Pairing Recommendations

Pair Pancit Malabon with a cold glass of calamansi juice or iced tea for a refreshing and satisfying meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days.

- Reheat Pancit Malabon in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

400 per serving

Carbohydrates

45g per serving

Fats

15g per serving

Proteins

20g per serving

Vitamins and minerals

Pancit Malabon is a good source of iron, vitamin C, and calcium.

Alergens

Allergens: Contains shellfish (oysters)

Summary

Pancit Malabon is a nutritious and filling dish that provides a good balance of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a healthy choice for a meal.

Summary

Pancit Malabon is a delicious and nutritious Filipino noodle dish that is perfect for special occasions or everyday meals. With its flavorful sauce, variety of toppings, and satisfying texture, it is sure to become a favorite in your household. Enjoy this dish with family and friends for a memorable dining experience!

How did I get this recipe?

The first time I saw this recipe, I was captivated by its simplicity. It was a hot summer day, and I was visiting my friend Rosa in Malabon. She invited me into her home and offered me a plate of Pancit Malabon, a delicious noodle dish that is a specialty in the region.

As I took my first bite, I was instantly hooked. The flavors of the dish were unlike anything I had ever tasted before. The chewy noodles were coated in a rich and savory sauce, and topped with a medley of fresh seafood and vegetables. It was a dish that was both comforting and exciting, and I knew that I had to learn how to make it myself.

Rosa saw the look of delight on my face and smiled. "Would you like to learn how to make Pancit Malabon?" she asked. I eagerly nodded, and she led me into her kitchen.

As Rosa began to gather the ingredients, she explained to me that Pancit Malabon is a dish that is traditionally made with thick rice noodles, shrimp, squid, and a rich sauce made with a mixture of shrimp broth, fish sauce, and annatto seeds. The dish is then topped with a variety of garnishes, such as hard-boiled eggs, chicharron, and green onions.

I watched intently as Rosa cooked, taking notes on her every move. She showed me how to properly prepare the seafood, how to cook the noodles just right, and how to make the sauce that would bring all the flavors together. It was a labor of love, with each step requiring precision and care.

After several hours of cooking, the Pancit Malabon was finally ready. Rosa plated up a generous serving for me, and I took a bite, savoring the familiar flavors that I had come to love. It was a moment of pure joy, knowing that I had learned how to make one of my favorite dishes from scratch.

From that day on, Pancit Malabon became a staple in my own kitchen. I would make it for family gatherings, potlucks, and special occasions, always receiving compliments on its delicious taste. I even began to experiment with different variations of the dish, adding my own personal touch to the traditional recipe.

Over the years, I have shared the recipe for Pancit Malabon with friends and family, passing down the knowledge that I had gained from Rosa. It has become a beloved dish in our household, a reminder of the time spent learning and creating in the kitchen.

As I reflect on my journey with Pancit Malabon, I am filled with gratitude for the experiences and memories that it has brought me. It is a dish that holds a special place in my heart, a reminder of the friendships forged and the lessons learned along the way.

And so, whenever I cook Pancit Malabon, I am transported back to that hot summer day in Malabon, where I first fell in love with this simple yet extraordinary dish. It is a reminder of the joy and satisfaction that comes from creating something delicious from scratch, and a testament to the power of food to bring people together.