August 5, 2021

Pancit Malabon Recipe V2


Way back in our hometown, Mu├▒oz, Nueva Ecijathere is a known panciteria named Thelma's Pancit Malabon. From the name itself, their specialty is Pancit Malabon. It is always thought that your visit to Munoz is not complete if you haven't dine in it.

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Pancit Malabon originated from Malabon. It resembles to pancit palabok but the noodles are thicker and less saucy.

The yellow-orange hue is because of the achuete (annatto) oil.
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There are many variations in toppings of these dish like cooked shrimp, squid, tinapa (smoked fish), and ground pork chicharon. Garnishes like chopped spring onions and pechay Baguio is also an option.
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It is then served with a slice of calamansi to balance the salty flavor.

Here is a very simple Pancit Malabon Recipe:
Pancit Malabon Recipe
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Ingredients:
1/2 kilo pancit malabon noodles, cooked according to packaging direction
1/4 kilo ground pork
1 cup all purpose flour
2 cups shrimp broth or 2pcs shrimp cubes dissolved in 2 cups water
2 large eggs, slightly beaten
1 onion, minced
4 cloves garlic, minced
achuete oil (heat 1/4 cup cooking oil then soak achuete seeds)
1 1/2 cup ground chicharon
Patis or fish sauce to taste

Cooking Instructions:
1. Saute onion and garlic in achuete oil.
2. Add ground pork and continue cooking until no more trace of blood.
3. Add all-purpose flour and mix until a paste-like consistency if obtained.
4. Pour the shrimp broth and bring to boil then reduce the heat to low level and simmer for bout 3-5 minutes.
5. Add slightly beaten eggs, ground chicharon, and patis. Mix well.
6. Continue simmering until thickened about to curdle.
7. Toss in cooked pancit malabon noodles.
8. Top with ground chicharon and serve with calamansi.
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