Pancit Malabon

Pancit Malabon 

Roots

Pancit Malabon is a variant of a Filipino dish 'pancit' which originated from - you guessed it "Malabon". You would notice a yellow-orange color of the dish because of its distinct sauce which has 'patis' (fish sauce) and 'bagoong' (shrimp paste). The dish is usually topped with fresh seafood which are found in the area. Others would put hard boiled eggs as well as fried pork.

Try it and enjoy! 

Ingredients

1. Lean Pork (sliced into pcs) about 1/2" thick - 1/2 kilo
2. vegetable or corn oil - 1/2 cup
3. Salt - 1 teaspoon
4. Garlic - 1 tablespoon (Finely minced)
5. Ground pepper -1/2 teaspoon
6. Tokwa or bean curd - 1 cup (diced)
7. Lean pork -1/2 cup (diced)
8. Oysters -1 cup (shelled)
9. Squid -1/2 cu (cut into rings)
10. Rice noodles or Bihon -1/2 kilo

Sauce:

1. Cooking Oil - 2 tablespoons
2. Onion -1 cup (finely minced)
3. Anatto water - 2 tablespoons
4. Cornstarch - 2 tablespoons
5. Shrimp juice -1 cup
6.  tokwa or bean curd - 1/2 cup (mashed)
7. Patis (fish Sauce)- 3 tablespoons

Garnish:

1. Pork cracklings 1 cup (pounded to powder)
2. Smoked fish -1/2 cup (finely flaked (or smoked oysters))
3. Scallions - 1/2 cup (finely minced)
4. lemon slices

Procedure 

1. Marinate pork by mixing with lemon juice and soy sauce (about 30 mins)
2. In a large skillet, heat oil and saute garlic till brown.
3. Add bean curd, pork, oysters and squid.
4. Set aside.
5. In the same skillet, cook the sauce, using the leftover oil.
6. Heat the oil.
7. Saute garlic and onion.
8. Cook till garlic is brown and onion is transparent.
9. Add the anatto water.
10. Dissolve the cornstarch in the shrimp juice and add to the mixture.
11. Add the bean curd and simmer over moderate heat until the mixture is thick.
12. Season with patis (fish sauce) and pepper.
13. Turn off the heat and set aside.
14. Soak the noodles in hot water for about 5 minutes or until soft.
15. Drain and transfer to a platter.
16. Pour the sauce on top.
17. Garnish with pork cracklings, smoked fish flakes and scallions.
18. Serve hot with lemon slices and patis (fish sauce).
19. Enjoy!

* Best served with rice.

Servings : 4-6 persons    Preparation Time : 40 mins  Cooking Time : 40 mins

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