PANCIT MALABON RECIPE

Pancit Malabon is a Filipino noodle dish that originated in Malabon City, Philippines. It's known for its
thick rice noodles (bihon) topped with a flavorful seafood sauce and various toppings. Here's a basic
recipe for Pancit Malabon:

Ingredients:

For the sauce:

 500g thick rice noodles (bihon)

 250g shrimp, peeled and deveined

 250g squid, cleaned and sliced into rings

 250g smoked fish (tinapa), flaked

 250g ground pork

 4 cloves garlic, minced

 1 onion, chopped

 2 cups shrimp or fish stock

 1 cup annatto water (1 tablespoon annatto seeds soaked in 1 cup water)

 1/2 cup fish sauce (patis)

 Salt and pepper to taste

 Cooking oil for sautéing

For the toppings:

 Hard-boiled eggs, sliced

 Cooked shrimp, peeled

 Cooked squid, sliced into rings

 Chicharon (pork cracklings), crushed

 Green onions, chopped

 Calamansi or lemon wedges

Instructions:

1. Prepare the sauce by heating oil in a large pan or wok over medium heat. Sauté garlic and onion
until fragrant.

2. Add the ground pork and cook until browned. Then, add the shrimp and squid. Cook until they
change color.
 3. Pour in the shrimp or fish stock and annatto water. Let it simmer for a few minutes to infuse the
flavors. Season with fish sauce, salt, and pepper to taste.

4. Meanwhile, cook the thick rice noodles (bihon) according to package instructions. Drain and set
aside.

5. Once the sauce has thickened slightly, add the flaked smoked fish (tinapa) to the pan. Stir to
combine and cook for another 2-3 minutes.

6. To assemble, place the cooked noodles on a serving platter. Pour the sauce over the noodles,
spreading it evenly.

7. Arrange the toppings over the sauce, including sliced hard-boiled eggs, cooked shrimp, cooked
squid, crushed chicharon, and chopped green onions.

8. Serve Pancit Malabon hot with calamansi or lemon wedges on the side for squeezing over the
noodles.

Feel free to adjust the ingredients and toppings according to your preference. Enjoy your homemade
Pancit Malabon!