Pancit malabon is a variation of the Filipino pancit palabok, a kind of pancit (sautéed noodles). This originated from Malabon City, hence the name. A regular pancit palabok and the malabon variation use the same ingredients but served differently. The original palabok is served pasta-style with the sauce poured over the noodles and finished with the toppings. The malabon on the other hand, the sauce and noodles are incorporated together, served in a platter and finished with the toppings. Another difference is the size of the rice noodles, while the classic palabok uses the thin variety, malabon uses the thick variety.
500 grams thick rice noodles
250 grams medium size shrimp
1 cup fine tinapa (smoked fish) flakes
1 cup of crushed chicharon pork rind cracklings
¼ cup fish sauce
4 garlic cloves, minced
1 onion, chopped
2 tbsp. annatto seeds
Vegetable oil or any neutral oil you prefer
Spring onions for garnish
Calamansi (Philippine lime
1. Soak annatto seeds in ¼ cup of water. The seeds will dye the water red, a natural food coloring we use to color certain dishes. The longer you soak, the deeper the color.
2. Cook noodles according to package instructions. In my case, the instructions detailed that the noodles should be soaked first in tap water for 10 minutes. Then cook in boiling water for 10 minutes and let sit in hot water for another 30 minutes. Drain and set aside.
3. To make the sauce, deshell shrimp and set the heads aside. Using mortar and pestle, crush and pound shrimp heads until juices come out. Then pour in a small saucepan and add 1 ½ cup of water and boil. After it boils, turn off heat and strain broth. Then cook shrimp body/tail separately in ½ cup of water. Cook shrimp until it turns pink, then set aside. You can also slice the shrimp tails in half, cutting it along the spine. Add the used water in the shrimp head broth.
4. Hard boil eggs, slice then set aside. Chop spring onions, set aside.
5. In a wok or big pan, sauté garlic and onion in about 2 tbsp. of vegetable oil for a couple of minutes. Then add shrimp broth then add fish sauce and pepper to taste. Add annatto water, don’t add everything, just enough to color the broth an orange hue. When the broth boils, add noodles and mix well. Then add half of the pork rind cracklings and tinapa, mix well. Make sure that the noodles is well coated by the sauce. The natural starch from the noodles will thicken the sauce. The cracklings will also thicken the sauce. Add about 2 tbsp. of oil and mix thoroughly.
6. Pour noodles in a large serving platter. Then top with remaining cracklings and tinapa. Top also with sliced egg, shrimp, and spring onions. Serve with sliced calamansi for squeezing (calamansi is squeezed over a serving of the pancit, the juice adds freshness and acidity). Enjoy!
Serves 8 to 10