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August 7, 2008
PANCIT MALABON INGREDIENTS
1 kilo fresh rice noodles (soaked for 10 minutes in water and drained)
For sauce
6 tbsp atchuete oil
6 cups shrimp juice
2 tbsp garlic, minced
1 cup all-purpose flour
1 cup of water
salt and pepper to taste
For toppings
1 cup kintsay, sliced
1 cup pechay Baguio, sliced
1 cup chicharon, crushed
1 cup smoked tinapa, flaked
1 cup oysters, cooked
1 1/2 cup shrimps, cooked and peeled
1/2 kilo squid, sauteed in oil and garlic
1 cup pork, cooked and cubed
4 hard-boiled eggs, sliced
1/2 cup spring onions, chopped finely
4 tbsp fried garlic
4-6 pcs calamansi, sliced
PANCIT MALABON PROCEDURES
1. Dissolve 1 cup of flour in 1 cup of water. Set aside.
2. To make sauce: Heat atchuete oil in a pan. Sautèe garlic, then add shrimp juice. Allow to boil. Pour in water with dissolved flour. Add salt and pepper to taste. Set aside.
3. Boil water in a wok or large saucepan. Fill a luglugan or bamboo strainer with noodles, pechay Baguio and kintsay.
4. Dip into the boiling water and drain. Put in a large bowl.
5. Add sauce, crushed chicharon, and tinapa flakes. Toss, then transfer to a plate.
6. Top with oysters, shrimps, squid, pork, egg slices, spring onions, and fried garlic. Serve with sliced calamansi.
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27 responses to "PANCIT MALABON"
Whatis the difference if I use cornstarch instead of all purpose flour?
Which is better to be used for the sauce?
pd ba yung brad crams kapalit ng all purpose four
Haven’t tried breadcruumbs yet.
pwde ba na hndi nalang lagyan ng tinapa?or pwde ba yong tuna nlng in flake gagamitin instead of tinapa?maka alter ba sa taste yan?
what is the difference of pancit malabon and pancit palabok?
what brad crams???
where can i buy atchuete oil. what is the difference between atchuete oil and extract from atchuete seeds. what is the replacement for tinapa flakes. thanks
Where can I buy Pancit malabon?
@
vangie barit - Tinapa is basically Smoked Fish. So, any smoked fish would probably do. It should taste close enough to Tinapa. Without Tinapa, the whole dish will taste different. I think Atchuete oil / Seed Extract is being used for coloring. It shouldnt change the taste of the dish that much if you use food coloring.
ang aarte nyo ung iba nga garlic lang at chicharon anh nasa ibabaw………………ang mahalaga ung mga sauce………………ngernger………its just a topping…………….may pa smoked smoked fish ka pang nalalaman
all porpose dapat kaci pag ung cornstarch nasubrahan maglalasa at magaamoy corn……………..common sense mga kaartehan nyo lang pinapairal nyo………………………….,…..nyeta
corn flakess lagay nyo bwahahahaha……………….at gatas pang breakfast…………………
wy dnt follow the instructions and stop experimenting.stop idiocity morons!!
mga pinoy talaga..masyadong makukulit at mga pasaway…hindi marunong sumunod sa instruction..kaya wlang pag-asenso eh..wlng mga disiplina at ang maipilit…kung wla kayong mabili na mga ingredients tulad ng sa sinabi..wag nalang kayong magluto ng pancit malabon..ganun kadali lang yun…nyeta…
paano mag luto ng pansit malabon
i think you guys got the wrong idea of 1 cuo water and i cup of all purpose flour ….. is this for glue? or paste? …. !!!! crazy
naman for dilution lang po kya yung 1 cup of flour to 1 cup of water me 6 cups of shrimp juice pa kya!basahin mabuti bgo manglait baka ikaw ang crazy!ha ha
What are the differences between pansit luglug, pansit malabon and palabok?
NICKI NORIAL - ang cornstarch, thickening agent yun (maglalasang CORN…HALER!!!!)
masyado naman kayo makapanlait at dapat ba magmura pa dito. MASAMA BA MAGTANONG?!!!
MAZE: idiocity? SERIOUSLY? maybe you mean IDIOCY!? so sino ngayon ang IDIOT?!
pancit palabok - basa ang sauce usually binubuhos sa ibabaw ng noodles na manipis
pancit luglog - medyo semi tuyo ang entire pancit kasi hinalo na ang sauce sa noodles na makakapal parang spag noodles. tsak may mga pechay bagyo na pinanggagarnish
pancit malabon - of course pancit palabok o luglog ng mga taga malabon (the original)kasi this is the birth place of this type of pancit dahil sa fishing industry dito, you will notice ang pancit na ito ay usually seafood ang mga topping. Nagsimulang ibenta sa isang palenke sa malabon kaya tinawag na pancit malabon.
now you know, I lab ya grace, Muah!
does anyone know the recipe for kiniliting pisnge ng baboy
madali lang magluto ng pancit malabon. go to oriental store, buy the bihon noodles, mama sita palabok mix,tiger prawn, ground tinapa, ground chicharon, small pussyt, scallion(green onions)hardboiled eggs, pinapulang crushed garlic,1/4 kilo liempo, dinikdik na ulo ng hipon, patis, slices of kalamansi, paminta.
Ibabad sa filtered water ang bihon at hayaan nakababad para mawala ang paninigas nito.hiwain ang pusit ng maliliit at iadobo, set aside, magpakulo ng tubig, ibuhos ang mamasita mix, haluin ng haluin para hind magkumpolkumpol, pag kumulo na ihalo ang patis, at katas ng dinikdik na ulong hipon, patayin ang apo magpakulo ng kaunting suka sa kawali at isimer ang hiniwang liempo at papulahin hanggang malutong na sya, magpakulo uli ng tubig at ilagay ang binabad na bihon. pag malambot na iahon na at ilagay sa strainer para matanggal ang tubigna mainit,ibuhos ang sos sa ibabaw, budburan ng durog na tinapa(kung nalalansahan yung mga maarte dito, igisa mo muna bago ibudbod) tapos dagdag na yung chicharon at inadobong pusit,at tinadtad na scallion at hiniwang itlog pwede ren samahan ng tokwa sa ibabaw, O ayan diba madali lang
ang pancit palabok - maninipis lang ang noodles at isiniserve ng nasa ibabaw ang sarsa at ang topping nya may tinapa na durog at adobong pusit at sitsaron at tinadtad na sibuyas na mura, boiled egg, stsaron,tinadtad na piniritong baboy o giniling.
ang pancit luglug- makapal ang bihon noodles sing kapal ng supageti at medyo malapot ang sarsa na inihahalo na sa noodles at toppings bago iserve. kadalasan pareho lang ang toppings nito sa palabok maliban sa letsugas at ginayat na tofu.
ang pancit malabon ay pancit luglug na nagmula sa malabon kung saan ito unang ginawa sa isang palengke doon,ang centro ng kalakal sa malabon ay pangingisda, pagawaan ng patis at sardinas,at ibang lamang dagat, hence ang pancit na ito ay karamihang seafood ang toppings. Kuha mo?
guys check all the feedback meaning those who are interesting may pambili sila and to the admin who posted this recipe MILLION THANKS.you did a great job. to those WHO posted NEGATIVE comments.. MY MIDDLE FINGER SALUTE YOU.
sana ung mga ungas manahimik na lang. wag babuyin ang site. hapi nu yir!
how do we make the shrimp juice? what is the mixture of water to shrimp? thanks for posting the recipe of pancit malabon ’cause it is one of my favorite lutong pinoy.
pra sa mga nag tatanong, sna isipin nyo nman po muna bago nyo ipost mga tanong nyo napag hahalata po tuloy na mga engers engers kyo eh… peace
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