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Filipino Pancit Malabon

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Pansit Malabon is a flavorful noodle dish that originated in the City of Malabon. This dish resembles the Pancit Palabok but the array of seafood toppings and the traditional tough and thick rice noodles distinguishes this dish.
Ingredients
  Thick rice noodles 1 Pound
  Pork belly 1⁄2 Pound, boiled, sliced
  Annatto seeds 1⁄2 Cup (8 tbs) (Diluted In 1/2 Cup Water Also Known As Annatto Water)
  Shrimp juice 3⁄4 Cup (12 tbs)
  Fish sauce 3 Tablespoon (Patis)
  Ground black pepper 1⁄2 Teaspoon
  Garlic 1 Tablespoon, minced
  Onion 1 Medium, minced
  Shrimp 1⁄2 Pound, shelled, cooked, halved lengthwise
  Adobong pusit 1⁄4 Pound, sliced
  Pork rinds 1⁄2 Cup (8 tbs), pounded (Chicharon)
  Napa cabbage 1 Cup (16 tbs), chopped then blanched (Peachay Baguio)
  Lemon piece 1 , quartered
  Tinapa flakes 3⁄4 Cup (12 tbs)
  Hard boiled eggs 3 , sliced
  Parsley 1 Tablespoon, chopped
  Toasted garlic 2 Tablespoon
Directions

1. Cook the noodles according to package instructions. If you are using the traditional Pancit Malabon noodles, you will need to soak it in water overnight before cooking. Set aside.

2. Make the sauce.

2.1. In a cooking pan or pot, sauté minced garlic and onion.
2.2. Add chopped boiled pork and cook for 3 minutes.
2.3. Add fish sauce and ground black pepper then stir.
2.4. Pour-in shrimp juice and annatto water and let boil.
2.5. Add pounded pork rinds (chicharon) then stir.
2.6. Simmer for 2 to 3 minutes then turn off heat.

3. Place the cooked noodles in a large bowl then pour-in the sauce and mix well.

4. Transfer the sauce and noodle mixture in a wide serving plate and arrange the toppings.

5. Serve with lemon or calamansi and a lot of love. Share and enjoy!

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Servings: 
4
Subtitle: 
Filipino Noodles with Seafood Topping
This video is in Filipino.

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