Type Noodle Place of origin Philippines | Region or state Metro Manila | |
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Variations Sauce (achuete, annatto, shrimp, patis–fish sauce, crab fat) Other information Pancit Luglug, Pancit Palabok Similar Pancit, Lomi, Dinuguan, Lumpia, Sapin‑sapin | ||
Pancit malabon homemade
Pancit Malabon is a Filipino dish that is a type of pancit, or stir-fried noodle dish, which originated in Malabon City, Metro Manila, Philippines. 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 crab fat. Local fresh seafood toppings may include cooked shrimp, squid, mussels, and/or oysters. Other optional garnishes can include pork, hard-boiled duck/hen eggs, crushed chicharron (pork rinds), chopped green onions, lightly browned sautéed minced garlic, and spritz of calamansi (or tropical lemon/lime wedges) juice.
Contents
Pancit malabon
References
Pancit Malabon Wikipedia(Text) CC BY-SA