Pancit Malabon
 Pancit Malabon (Pancit Luglug, Pancit Palabok), La Familia, Baliuag, Bulacan | |
| Type | Noodle |
|---|---|
| Place of origin | Philippines |
| Region or state | Malabon, Metro Manila |
| Variations | Sauce (achuete, annatto, shrimp, patis–fish sauce, crab fat) |
| Other information | Pancit Luglug, Pancit Palabok |
Pancit Malabon is a Filipino dish that is a type of pancit which originates from Malabon, Metro Manila, Philippines. It uses thick rice noodles. Its sauce has a yellow-orange hue, attributable to achuete (annatto seeds), shrimp broth, and flavor seasoned with patis (fish sauce for a complex umami flavor) and taba ng talangka (crab fat). Local fresh seafood toppings may include cooked shrimp, squid, smoked bangus (milkfish), mussels, and/or oysters. Other optional garnishes can include pork, hard-boiled duck/hen eggs, crushed chicharrón (pork rinds), chopped green onions, lightly browned sautéed minced garlic, and spritz of calamansi juice.[1][2]
It is very similar to pancit palabok, differing in the use of thicker noodles, the use of taba ng talangka in the sauce, and the common addition of mussels and oysters.[3]
An early version of pancit Malabon, known as pancit labong, uses bamboo shoots instead of noodles.[1]
See also
[edit]References
[edit]- ^ a b Mercado, Jame Monren T.; Andalecio, Avi Ben P. (December 2020). "Ysla de Panciteria: a preliminary study on the culinary heritage significance of pancit using the heritage documentation approach—the case of Luzon Island, Philippines". Journal of Ethnic Foods. 7 (19). doi:10.1186/s42779-020-00057-1.
- ^ "Pancit Malabon Recipe". Amber Menu. Retrieved August 16, 2024.
- ^ Nopuente, Ira (August 12, 2020). "Here's The Difference Between Pancit Palabok And Pancit Malabon". Cosmopolitan. Retrieved August 7, 2021.
External links
[edit]
Media related to Pancit Malabon at Wikimedia Commons- "Pancit Malabon Recipe". Amber Menu. Retrieved August 16, 2024.
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