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Cooking Recipe of Pansit Malabon Recipe (pancit palabok) Filipino Special

Updated on February 26, 2015
2.6 stars from 12 ratings of Pansit Malabon Recipe
Pansit Malabon Recipe (pancit palabok) - A Filipino Special
Pansit Malabon Recipe (pancit palabok) - A Filipino Special | Source

Cooking Recipe of Pansit Malabon Recipe (pancit palabok) Filipino Special

Another best Filipino special in the Luzon area of the Philippines is the Pansit Malabon.

This food is even very popular recently in all of the country.

Pansit or pancit malabon has many derivative names. In some places, it is called pancit luglug.

Others call it pancit palabok. It may refer to its origin which is the place Malabon, Metro Manila.

The dish is just related to pancit cooking.

There are four parts in the ingredients.

The noodles or the luglug, this is just the regular bihon noodles, are soaked with water for few minutes and later put into a boiling water.

When we say palabok, this means the sauce from shrimp juice with thick cornstarch. It has coloring added which is orange mixed with annatto.

The saltiness or paalat are also made of shrimp juice, ground meat, tufo, little food coloring-orange, and annatto.

Toppings are the exciting part.

Garnish with smoked fish flakes, shrimps, cracklings and more.

Arrange and serve with the blanching of boiled noodles. It is then topped with the paalat and palabok sauce.

My Cooking Plan

Cooking Recipe of Pansit Malabon Recipe (pancit palabok) Filipino Special
Cooking Recipe of Pansit Malabon Recipe (pancit palabok) Filipino Special | Source

Using Thick Bihon

Pansit Malabon also uses thick bihon or rice noodle just like spaghetti and also soaked in boiling water.

Palabok and paalat are cook quickly to mix directly to the noodles to penetrate inside the noodle strands.

Same procedure for the toppings of your choice. Many people preferred seafood as their delicious toppings.

Pancit Malabon Special Filipino Dish
Pancit Malabon Special Filipino Dish | Source

Cook Time

Prep time: 5 min
Cook time: 20 min
Ready in: 25 min
Yields: Serve with top garnish. Good for six people

Ingredients and Garnishing

  • 1 kilo thick bihon noodles, cooked
  • 1/4 kilo ground pork
  • 4 cake tokwa, tofu, diced
  • 1 medium size onion, chopped
  • 6-8 cup shrimp juice, from boiled shrimp and shells
  • 1/2 cup annatto water, from 1 cup annatto seeds
  • 4-6 stalk kinchay, chopped
  • 1/2 cup patis
  • salt
  • pepper
  • cooking oil
  • 1/2 medium size shrimp, shelled, sliced in half
  • 1/2 kilo small squid, cooked to adobo, sliced into rings
  • 1 stalk small size pechay, shredded, blanched
  • 2 cup mungbean sprout, blanched
  • 1/2 head garlic, finely chopped, fried
  • 1 cup fish flakes, from fried tinapa
  • 1 bundle spring onion, chopped
  • 4 pieces boiled egg, cut into wedges
  • 1/4 kilo pork, boiled, sliced thinly
  • 1 cup pork crackling, crushed
  • kalamansi
Source
Cooking Recipe of Pansit Malabon Recipe (pancit palabok) Filipino Special
Cooking Recipe of Pansit Malabon Recipe (pancit palabok) Filipino Special | Source

Instructions

  1. The sauteing of garlic and onion.
  2. Stir cook the ground pork. This is for three to five minutes into a golden brown color.
  3. Then add the kinchay, patis, annatto water and tofu.Stir cook again for three to five minutes.
  4. Next is the adding of the shrimp juice simmer for five to ten minutes.
  5. Dilute cornstarch in a 1/2 cup of water and keep warm.
  6. Put the cooked noodle in a heated wok when you are ready to serve and add the sauce.
  7. Now, stir cook for five to eight minutes and add a lot of shrimp juice as necessary. You could also add a little water.
  8. Tasting is the next which will be seasoned with pepper and salt.
  9. Last is the removing from the wok and arranging of noodles in a platter.
  10. Garnish are on the top. Serve best with few pinched of kalamansi.

© 2013 Alphapx

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