½lbsrice noodles250 g, thick rice noodles, cooked (just like cooking pasta noodles)
1/4cupoilcooking
1tbspgarlicminced
1/4cuponionminced
½lbsground pork250 g
2cupwater
3tspannatto powder
2tbspcornstarch+ ½ cup water
1shrimp bouillon cube
2tbsp fish sauce
½tspground black pepper
For the toppings
200gshrimptossed with a bit of oil in a skillet until orange in color
100gsliced squid cooked in a bit of soy sauce/vinegar/water until thickened
½cuptinapaor smoked fish flakes, stir-fried
2tbsponionchopped spring
1eggboiled, sliced
½cupchicharonor pork rinds
1tbspgarlictoasted
1cupcabbage strips
2-3pcscalamansior one quartered lemon
Instructions
To make pancit Malabon, heat a small amount of oil in a cooking pot. Stir-fry the minced garlic and onions until about two minutes more. Add the ground pork and cook, frequently turning, until it is brown.
Make it more flavorful by mixing in the black pepper, fish sauce, and shrimp cube once the ground pork reaches brown.
Combine the annatto powder with the water to come up with the orange-colored mixture. If the color is still bland to you, feel free to add more.
Stir two teaspoons of cornstarch into a half-cup of water to thicken the sauce. Place over the simmering sauce and keep stirring until it becomes thick, about 2 to 4 minutes.
Now we’re almost done! It’s so easy to cook this type of pancit. To finish off, place the noodles on the plate, pour the sauce on top of it. Follow this sequence when adding toppings - cabbage strip - tinapa or smoked fish flakes - sliced squid - shrimp - spring onions - toasted garlic - chicharon or pork rinds - and sliced boiled egg.
Of course, pancit Malabon is not complete without calamansi or lemon juice. Another way to serve it is by mixing the sauce and the noodles together before adding the toppings to distribute the sauce equally.