PANCIT MALABON
Pancit Malabon is sure to wow the crowd! Topped with shrimp gravy and a smorgasbord of toppings, this classic Filipino noodle dish is hearty, tasty, and sure to be a party favorite!
Provided by Lalaine Manalo
Categories Main Entree
Time 1h
Number Of Ingredients 20
Steps:
- In a bowl, soak noodles in water until softened. Drain well.
- In a pot over medium heat, bring about 6 cups of water to a boil. Add noodles and cook for about 5 to 7 minutes or until cooked but firm to bite. Drain well and set aside.
- In a pot over medium heat, bring about 2 cups water to a boil. Add cabbage and cook for about 30 to 35 seconds or until tender yet crisp. With a slotted spoon, remove from pot and submerge into a bowl of iced water until cooled. Drain well and set aside.
- In a pot over medium heat, bring about 1 cup to a boil. Add squid and cook for about 1 to 2 minutes. Using a slotted spoon, remove from the pot and set aside.
- In a pan over medium heat, add pork belly and cook, stirring occasionally, until lightly browned and crisp. Remove from pan and drain on paper towels.
- Peel shrimp, leaving tail intact. Reserve shrimp heads.
- In a pot over medium heat, bring 1 cup water to a boil. Add shrimp and cook for about 1 to 2 minutes or until color changes. With a slotted spoon, remove shrimp from pot and set aside. Reserve liquid.
- In a pan over medium heat, add 1 tablespoon oil. Add tinapa flakes and cook, stirring regularly, for about 1 to 2 minutes or until lightly browned and heated through. Remove from pan and set aside.
- With a knife, coarsely chop reserved shrimp heads. In a pot over medium heat, combine shrimp heads and 5 cups water. Bring to a boil, skimming any foam that rises to top. Lower heat and simmer for about 10 minutes to extract flavor. Using a fine-mesh strainer, strain liquid and discard shrimp solids.
- In a small bowl, combine 1/4 cup of the shrimp stock and annatto powder. Stir well until annatto powder is dissolved and water has changed to orange color.
- In a large saucepot over medium heat, combine shrimp stock (about 4 cups from boiling the shrimp heads and about 1 cup reserved from boiling shrimp), fish sauce, and annatto water.
- Add shrimp base and stir until dissolved. Bring to a boil.
- In a small bowl, combine cornstarch and 1/4 cup water. Stir until smooth. Whisking vigorously, slowly add the cornstarch slurry to shrimp stock and continue to cook for about 5 minutes or until slightly thickened.
- Add crab fat and stir until combined. Season with salt and pepper to taste.
- In a large bowl, combine noodles, cabbage, sauce, chicharon and tinapa flakes. Gently toss and then transfer to serving plate.
- Top with hard boiled eggs, shrimp, pork, toasted garlic bits and green onions. Serve with calamansi wedges.
Nutrition Facts : Calories 733 kcal, Carbohydrate 75 g, Protein 40 g, Fat 28 g, SaturatedFat 10 g, Cholesterol 359 mg, Sodium 1731 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
HOW TO COOK PANCIT MALABON
Pancit malabon is a Filipino noodle dish that originated from Malabon.
Provided by Manny
Categories Noodles
Time 1h15m
Number Of Ingredients 17
Steps:
- In a pot boil water and cook pancit Malabon noodles. Drain and put aside.
- Soak achuete in pork broth, when the broth turns dark red, remove achuete and blend in flour.
- Saute garlic and add atsuete mixture. Cook till thickened. In a large bowl put together noodles, achuete sauce, kinchay, tinapa, chicharon, pork, kalamansi juice.
- Season with patis and pepper. Arrange attractively on a serving dish or a bilao.
- Decorate with sliced boiled eggs, oysters, squid, shrimps and pechay.
Nutrition Facts : ServingSize 1 g, Calories 416 kcal
AUTHENTIC PANCIT MALABON RECIPE
Authentic homemade recipe of the famous Pancit Malabon
Provided by admin
Categories Main Course Snack
Time 1h
Number Of Ingredients 17
Steps:
- In a cooking pot, pour-in water and bring to a boil.
- Add-in the pork belly. Cook until lightly browned. Dry with paper towels and set aside.
- In a cooking pot, pour-in and heat oil over medium heat.
- Add-in the onions, and garlic. Saute until soft and aromatic.
- Add-in the pork belly. Cook for 3 minutes or until crisp. Season with fish sauce, salt and pepper
- Dilute annatto powder in ¼ cup of shrimp stock, and then pour into the pot. Pour-in the rest of the shrimp stock and bring to a boil. Simmer until the sauce thickens. Set aside.
- In a deep container, soak the rice noodles for 10 to 30 minutes in water or until soft enough.
- In a cooking pot, pour-in the water and bring to a boil.
- Add-in the rice noodles. Cook for 5 to 7 minutes or until firm. Drain excess water.
- Transfer to a serving tray or serving plate. Pour-in the sauce and then top with shrimp, tinapa flakes, pork rind, napa cabbage, hard-boiled egg, lemon, and fried garlic bits.
Nutrition Facts : Calories 503 kcal, Fat 23.7 g, SaturatedFat 7.9 g, Cholesterol 243 mg, Sodium 1885 mg, Carbohydrate 25.8 g, Fiber 1.5 g, Sugar 1.7 g, Protein 41.6 g, ServingSize 1 serving
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