Originating from the city of Malabon, this pancit or stir fried noodles has caught the Philippines by storm. Pancit Malabon may be compared to the delicious pancit Palabok, but the different toppings and the unique tough and chewy noodles sets this dish apart.
Do not worry on getting the noodles soggy because this recipe tells you the exact minutes on how long you should cook the noodles. The different toppings that this recipe calls for such as squid, shrimp, and egg just add that extra something to your Pancit Malabon. Try this recipe now!
- 8 oz Thick Rice Noodles or Cornstarch Noodles
- 1 1/2 pound Shrimps, shelled and deveined, and cooked
- 1 1/2 pound Squid, head separated, body cleaned and sliced
- 3 tablespoons Achuete (Annato) Seeds
- 3-4 stalks Green Onions, sliced fine
- 6 cloves Garlic, minced and fried
- 2 tablespoons Cornstarch, dissolved in 1/4 cup water
- 5 cups Water
- 2 tablespoons Fish Sauce or Patis
- 1/2 teaspoon Ground Pepper
- 3-4 Eggs, boiled, shelled and cut in wedges
- 1/4 cup Cooking Oil
- Boil the noodles in a water for 2-3 minutes or until the noodles are soft but not soggy. Drain the noodles and set aside.
- In a small pan, steep the achuete seeds on the heated oil to extract the color.
- Strain, and leave 1 tablespoon oil on the pan.
- Stir-fry the shrimps and squid for 1-2 minutes, then add a teaspoon of fish sauce. Set aside.
- Using a separate pan, boil the shrimp shells with the water for 3-4 minutes, strain and dispose the shells.
- Thicken with the cornstarch mixture and add the remaining achuete oil.
- Assemble on a plate in this order :Noodles
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