Pancit Malabon

Pancit Malabon is the ultimate noodle experience! Topped with flavorful prawn gravy and a variety of seafood and garnishes, this classic Filipino dish is sure to charm, taste and wow the crowd!

A close friend of mine posted a baby shower slash over the weekend. I initially planned to buy a tray of sandwiches or two large pizzas for the party, but my other friend who was organizing the party insisted that I prepare a homemade dish, until I There is even a Pancit Malabon to be handed over.

I have no complaints because I haven’t had this Filipino classic in a while, and I was nothing more than a wishful thinking. Guessing from the empty aluminum pan I brought the penset in, everyone enjoyed it as much as I did.

Pancit Malabon is a traditional Filipino dish that originated in the city of Malabon, hence the name. Like most pensets, it is usually offered at festivals or on special occasions, a flat round container of woven bamboo, rattan, or wood, which adds to the “local feel” of the dish.

It is made from coarse rice or corn starch noodles and a yellow-orange sauce that adds flavor and color to the Achivet (anato seeds), shrimp broth and shrimp fat. Rows of toppings reflect the abundant beaches of the area where fishing was once an important source of livelihood, and it is common to find it heavier than sea crops.

Pancit Malabon Ingredients

  • Noodles – Penset Malabon uses coarse rice or corn starch noodles. They are cooked in boiling water until the al dente is dry, and tossed with the shrimp gravy before garnishing with various toppings.
  • Sauce – Yellow-orange gravy derives its color and flavor from crab stocks, patties and atsweet. Although it is similar to Pancit palabok and Pancit luglug, the addition of shrimp fat gives it a more distinct flavor.
  • Topings – A generous classification of seafood toppings sets Penset Malaboon apart from other Penset dishes. With the usual hard-boiled eggs, as well as napa cabbage, pork, toasted garlic pieces, and green onions, prawns, squid, and smoked fish flakes, you can sap to make the dish even more special. , Mussels and scallops.
  • How to serve

  • Due to the relatively extensive process, Pancit Malabon is usually reserved for festivals or special gatherings such as birthdays and holidays.
  • To serve, toss the noodles with the sauce, transfer to a saucepan or platter, and garnish with toppings of your choice. To enjoy, spirits with calamus to brighten the flavors.
  • How to store leftovers.

  • Store leftovers in a covered container and refrigerate for 3 days.
  • Reheat in the microwave at 2 to 3 minute intervals until completely heated, stirring well after each break.
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