Pancit Malabon
Pancit Malabon is sure to wow the crowd! Topped with shrimp gravy and a smorgasbord of toppings, this classic Filipino noodle dish is hearty, tasty, and sure to be a party favorite!
- Prep time
- 20 min
- Cook time
- 40 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 package (16 ounces) thick cornstarch or rice noodle sticks
- water
- canola oil
- 4 cups napa cabbage, shredded
- 1/2 pound pork belly, diced
- 1/2 pound squid, cleaned and cut into rings
- 1/2 pound large head-on shrimp,
- 1 cup tinapa flakes
- 1 cup pork cracklings, crushed
- fried garlic bits
- 4 hardboiled eggs, peeled and quartered
- 1/4 cup green onions, chopped
- calamansi
- 5 cups shrimp stock
- 1 tablespoon annatto powder
- 2 tablespoons shrimp base powder or 2 bouillon cubes
- 2 tablespoons fish sauce
- 6 tablespoons cornstarch
- 2 tablespoons crab fat
- salt and pepper to taste
Instructions
- 1
In a bowl, soak noodles in water just until softened. Drain well.
- 2
In a pot over medium heat, bring about 6 cups of water to a boil. Add noodles and cook for about 5 to 7 minutes or until cooked but firm to bite. Drain well and set aside.
- 3
In a pot over medium heat, bring about 2 cups water to a boil. Add cabbage and cook for about 30 to 35 seconds or until tender yet crisp. With a slotted spoon, remove from pot and submerge into a bowl of iced water until cooled. Drain well and set aside.
- 4
In a pot over medium heat, bring about 1 cup to a boil. Add squid and cook for about 1 to 2 minutes. Using a slotted spoon, remove from the pot and set aside.
- 5
In a pan over medium heat, add pork belly and cook, stirring occasionally, until lightly browned and crisp. Remove from pan and drain on paper towels.
- 6
Peel shrimp, leaving tail intact. Reserve shrimp heads.
- 7
In a pot over medium heat, bring 1 cup water to a boil. Add shrimp and cook for about 1 to 2 minutes or until color changes. With a slotted spoon, remove shrimp from pot and set aside. Reserve liquid.
- 8
In a pan over medium heat, add 1 tablespoon oil. Add tinapa flakes and cook, stirring regularly, for about 1 to 2 minutes or until lightly browned and heated through. Remove from pan and set aside.
- 9
With a knife, coarsely chop reserved shrimp heads. In a pot over medium heat, combine shrimp heads and 5 cups water. Bring to a boil, skimming any foam that rises to top. Lower heat and simmer for about 10 minutes to extract flavor. Using a fine-mesh strainer, strain liquid and discard shrimp solids.
- 10
In a small bowl, combine 1/4 cup of the shrimp stock and annatto powder. Stir well until annatto powder is dissolved and water has changed to orange color.
- 11
In a large saucepot over medium heat, combine shrimp stock (about 4 cups from boiling the shrimp heads and about 1 cup reserved from boiling shrimp), fish sauce, and annatto water.
- 12
Add shrimp base and stir until dissolved. Bring to a boil.
- 13
In a small bowl, combine cornstarch and 1/4 cup water. Stir until smooth. Whisking vigorously, slowly add the cornstarch slurry to shrimp stock and continue to cook for about 5 minutes or until slightly thickened.
- 14
Add crab fat and stir until combined. Season with salt and pepper to taste.
- 15
In a large bowl, combine noodles, cabbage, sauce, chicharon and tinapa flakes. Gently toss and then transfer to serving plate.
- 16
Top with hard boiled eggs, shrimp, pork, toasted garlic bits and green onions. Serve with calamansi wedges.