Around 1980′s theyre calling it ‘pancit bame’ til 1990 ng mabisita ng mga taga Manileños usually mga artista na nagshooting dito and the name was changed into Pancit Malabon.Here, you can find the famous and best Pancit Malabon at Nanay’s Pancit Malabon located along Governor Pascual Ave cor Sto. Rosario Village, Concepcion, Malabon City (kahelera lang nito ang Jose Rizal Arellano High School).They started cooking this recipe since 80′s at dinadayo ng artista and politicians (ang alam ko nafeature pa yata to sa show dati ni Charlene Gonzales). Eggs, shrimps, petchay, tinapa, celery, chicharon, ulo ng baboy na may kasamang dila and a special sauce made of cassava.Another place is Aling Rosy’s Pancit Malabon located at A. Bonifacio corner C. Arellano Hulong Dagat, Malabon (malapit to sa tawiran ng ilog malabon-navotas). Aling Rosy’s been in this kind of business mahigit 30 years na. They make their own noodles, and their pancit’s ingredients are shrimps, crabs, chicharon, tinapa, duck eggs, and oysters. Sabi nga ni Sir,it only varies sa ihahalo mo and might also the way of how you will cook it.Masarap yan pag malabon patis hehehe ^__^

Pancit Malabon Recipe

Ingredients

• 1 lb thick rice noodles

Sauce:

• 1/2 lb pork belly, boiled and sliced
• 1/2 cup annatto seeds diluted in 1/2 cup water (also known as annatto water)
• 3/4 cup shrimp juice
• 3 tablespoons fish sauce (patis)
• 1/2 teaspoon ground black pepper
• 1 tablespoon fresh garlic, minced
• 1 medium-sized onion, minced
• 1/4 cup pork rinds (chicharon), pounded

Toppings:

• 1/2 lb shrimp, shelled, cooked, and halved lengthwise
• 1/4 lb adobong pusit, sliced
• 1/2 cup pork rinds (chicharon), pounded
• 1 cup napa cabbage (pechay baguio), chopped then blanched
• 1 piece lemon, quartered
• 3/4 cup tinapa flakes
• 3 pieces hard boiled eggs, sliced
• 1 tablespoon parsley, chopped
• 2 tablespoons toasted garlic

Pancit Malabon Recipe

Pansit Malabon is a flavorful noodle dish that originated in the City of Malabon. This dish resembles the Pancit Palabok but the array of seafood toppings and the traditional tough and thick rice noodles distinguishes this dish.

The reason why this noodle dish seems like a complete seafood sampler is because of the city’s location. Malabon is situated in a coastal area wherein most of the major fish markets are located. The city is also a few minutes away from the huge fish ports of Navotas.

Some of the common seafood ingredients of Pancit Malabon are shrimp, smoked fish flakes (tinapa flakes), and squid. Oysters (talaba) and mussels (tahong) can also be used depending on your preference.

Try this Pancit Malabon Recipe and let me know what you think.