Pancit Malabon
Pancit Malabon (Pancit Luglug, Pancit Palabok), La Familia, Baliuag, Bulacan
TypeNoodle
Place of originPhilippines
Region or stateMetro Manila
VariationsSauce (achuete, annatto, shrimp, patis–fish sauce, crab fat)
Other informationPancit 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]

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.[2]

An early version of pancit Malabon, known as pancit labong, uses bamboo shoots instead of noodles.[1]

See also

References

  1. ^ 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.
  2. ^ Nopuente, Ira (August 12, 2020). "Here's The Difference Between Pancit Palabok And Pancit Malabon". Cosmopolitan. Retrieved August 7, 2021.