Pansit Malabon is a flavorful noodle dish that originated in the City of Malabon, Philippines. This dish resembles like the Pancit Palabok but the array of seafood toppings and the traditional tough and thick rice noodles distinguishes this dish. With the exception of the rice noodles used and the cooking procedure.
Pansit Malabon Recipe
- 1 kilo fresh rice noodles (soaked for 10 minutes in water and drained)
- 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
- 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
- 7-9 pcs calamansi, sliced
- Dissolve 1 cup of flour in 1 cup of water. Set aside.
- 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.
- Boil water in a wok or large saucepan. Fill a luglugan or bamboo strainer with noodles, pechay Baguio and kintsay.
- Dip into the boiling water and drain. Put in a large bowl. Add sauce, crushed chicharon, and tinapa flakes. Toss, then transfer to a plate.
- Top with oysters, shrimps, squid, pork, egg slices, spring onions, and fried garlic. Serve with sliced calamansi.
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