Authentic Pancit Malabon Recipes

HOW TO COOK PANCIT MALABON

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.

PANCIT MALABON

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.