Pancit Malabon

From Wikipedia, the free encyclopedia

Pancit Malabon is a type of pancit, or stir-fried noodle dish, which originated in Malabon City, Metro Manila, Philippines. It has a yellow-orange color due to a sauce that includes patis (fish sauce) and bagoong (shrimp paste). Its toppings draw heavily from the fresh seafood that is available in the area and may include fresh shrimp, squid, oysters, and hard-boiled duck or hen eggs, as well as pork.

[edit] Recipe

• 8 oz. pack rice noodles (a thicker version of parmicelli)
• 1 tbsp. Annato seeds (achuete)
• 1 cup shrimp juice
• 2 tbsp fish sauce (patis)
• 2 1/2 tbsp cornstarch, mixed with 1/4 cup water
• 1/2 lbs. shrimps, shelled and fried
• 3/4 cup finely crushed chicharon (fried or sun-dried pork rinds)
• 3 cloves garlic, chopped and fried
• 2 tbsp green onion, finely chopped
• 2 slices of hard boiled egg
• Pinch of salt and pepper to taste

1. Soak noodles in boiling water for 20 minutes or until softened.
2. Drain well and set aside.
3. Soak the annato seeds in a pan with oil and garlic while fire is set to simmer fire. Strain the oil free of seeds and burnt garlic.
4. Add the oil to the shrimp juice in a sauce pan, and season with soy sauce, salt and black pepper.
5. Stir in the cornstarch, simmer until thick, stirring constantly until thickened.
6. In a plate, put the noodles, pour sauce over it, then sprinkle crushed pork rinds, shrimps, fried garlic and green onions.
7. Arrange sliced eggs on top and lemon wedges on the side of the presentation dish.
8. Toss the pancit mixture and sprinkle with lemon juice to taste.
9. Serve hot.

[edit] External links

[1]