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Pancit Malabon Recipes
Here’s a traditional Pancit Malabon recipe for you to enjoy:
Ingredients:
For the Sauce:
- 1/4 cup cooking oil
- 4 cloves garlic, minced
- 1 onion, finely chopped
- 2 tablespoons atsuete (annatto) seeds, soaked in 1/4 cup hot water
- 1 cup shrimp broth (you can make this by boiling shrimp heads and shells in water)
- 1/4 cup all-purpose flour
- 1/4 cup fish sauce (patis)
- Salt and pepper to taste
For the Noodles:
- 500 grams thick rice noodles (bihon)
- 1/2 cup cooked shrimp, peeled and deveined
- 1/2 cup cooked squid, sliced into rings
- 1/2 cup smoked fish (tinapa), flaked
- 1/2 cup cooked crab meat, flaked
- 1/2 cup cooked mussels, removed from shells
- 1/2 cup pork cracklings (chicharon), crushed
- 4 hard-boiled eggs, peeled and sliced
- 1/2 cup green onions, chopped
- Calamansi or lemon wedges for serving
Instructions:
For the Sauce:
- Heat the cooking oil in a saucepan over medium heat.
- Sauté the minced garlic and chopped onion until fragrant and translucent.
- Add the atsuete (annatto) seeds along with the water they were soaked in. Let it simmer for a few minutes to extract the color.
- Pour in the shrimp broth and bring to a gentle boil.
- Gradually add the flour while continuously stirring to avoid lumps. Cook until the sauce thickens.
- Season with fish sauce, salt, and pepper to taste. Set aside.
For the Noodles:
- Cook the thick rice noodles (bihon) according to package instructions. Drain and set aside.
- In a large mixing bowl, combine the cooked noodles with the prepared sauce. Toss until the noodles are evenly coated.
- Transfer the saucy noodles to a serving platter.
- Arrange the cooked shrimp, squid, smoked fish, crab meat, mussels, and hard-boiled eggs on top of the noodles.
- Sprinkle crushed pork cracklings (chicharon) over the pancit.
- Garnish with chopped green onions.
- Serve hot with calamansi or lemon wedges on the side.
Enjoy the rich flavors of this traditional Pancit Malabon recipe, a true Filipino culinary delight! Adjust the ingredients and seasonings according to your taste preferences.