The Pancit Malabon recipe starts with a rice noodle dish, topped with a shrimp-flavored yellow sauce and assorted seafoods.
It is made much like the Pancit Palabok, but the sauce is not as thick.
The name is from the place it is popularized - Malabon in Metro Manila, known for its fishponds or Palaisdaan.
The rice noodles are the thick variety, more like cornstarch noodles, cooked in boiling water and drained, then topped with a thick red-orange sauce flavored with shrimp juice. Unlike the Palabok, Pancit Malabon only uses seafoods as topping, like shrimp and squid, and if budget permits, clams and oysters.
Your usual toppings and flavorings for the Pancit Palabok like ground or strips of Pork, fried Tofu, Tinapa flakes, Chicharon or Pork Cracklings are not found here - this is an all seafood noodle dish.
Traditionally, Pancit Malabon is served with on a round bamboo weave platter called bilao.
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IN THE PANTRY:
1 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.
2 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.
3 Stir-fry the shrimps and squid for 1-2 minutes, then add a teaspoon of fish sauce. Set aside.
4 Using a separate pan, boil the shrimp shells with the water for 3-4 minutes, strain and dispose the shells.
5 Thicken with the cornstarch mixture and add the remaining achuete oil.
6 Assemble on a plate in this order :
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