Pancit Malabon

Name: Pancit Malabon
Yield: Serves 4 to 6
Cuisine: Philippines
Ingredients: 1 tablespoon achuete seeds, soaked in ½ cup water for 20 minutes; ½ cup flaked smoked tinapa, trout, or mackerel; 1 cup squid, cut into 1-inch pieces and sautéed in 1 tablespoon canola oil until firm, 3 to 5 minutes; ¼ teaspoon freshly ground black pepper, or to taste; 2 hard-boiled eggs, sliced; 2 tablespoons all-purpose flour; ¼ cup fish sauce; 1 cup chopped fresh pechay or bok choy, boiled for 30 seconds and drained; 2 tablespoons kalamansi or regular lime juice; 1½ cups shrimp juice; 3 cloves fried garlic (recipe at left); 2 scallion(s), thinly sliced; 6 kalamansi or other limes, halved and seeded; 1 tablespoon fish sauce, or to taste; 1 pound dry thick tubular rice noodles, soaked in warm water for 15 minutes; ½ cup chopped wansoy or cilantro; ¼ teaspoon salt, or to taste; ½ cup crushed fried pork rind (chicharron); 1 small garlic clove, peeled and minced; 1 cup small shrimp, peeled and deveined, boiled until light pink (about 3 minutes); 2 tablespoons canola oil; 1 cup shucked oysters, gently simmered with their liquor until their edges curl, about 3 minutes

Preparation info

Serves
4 to 6

Appears in

Memories of Philippine Kitchens

By Amy Besa and Romy Dorotan

Published 2006

About

This recipe was given to us by our dear friend and accomplished cook Reggie Aguinaldo.

Ingredients

Sauce

2 tablespoons canola oil
1 small garlic clove, peeled and minced
1½ cups

Asia
Philippines
Main course
South East Asia

Method

For the sauce, in a medium saucepan over medium-high heat, warm the oil. Add the garlic and cook, stirring, until fragrant, about 1 minute.
In a small bowl, whisk together the shrimp juice and flour until mostly smooth. Add this mixture to the saucepan with the garlic. Cook over medium-high heat, whisking, until slightly thickened and smooth, 3 to 5 minutes.