Pancit Malabon Recipe 345

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.

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 RECIPE - (3.4/5)

Steps:

• . 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!

AUTHENTIC PANCIT MALABON RECIPE

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.