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Porkless Pancit Malabon Recipe

Porkless Pancit Malabon
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Porkless Pancit Malabon recipe without sacrificing this noodle’s distinctive taste.

Ingredients

Scale

For the noodles

  • 500g  thick rice noodles
  • 1/4 k ground beef
  • 1-1/2 cups shrimp water
  • 6 cloves garlic (minced)
  • 1 large onion (diced finely)
  • salt and pepper to taste
  • 1/4 cup annatto water (from annatto powder or annatto seeds)
  • 1/2 cup cooking oil
  • 1/2 cup calamansi or lemon juice mixed with 1/4 cup patis (divided)
  • 2 cups Chinese Cabbage (shredded roughly)

 

For the toppings

  • 1 cup crushed chicharon (from crunchy-fried chicken skin)
  • 1/2 k shrimps (steamed, peeled, and halved)
  • 1/4 kilo cooked squid rings (adobo would be best))
  • 4 hard-boiled eggs (sliced)
  • 1 cup fried diced tofu
  • 1/4 cup smoked fish flakes
  • 1/2 cup spring onions (chopped finely)
  • 4 tbsp fried garlic bits
  • Calamansi/lemon slices

Instructions

  • Ready noodles according to package instructions.
  • Sautee garlic and onion in cooking oil. Add shrimp water and let boil until they curdle.
  • Add ground beef and cook for a few more minutes. Add annatto water, salt, and pepper. Simmer. Scoop out half the mixture and set aside, leaving most of the oil in the pan.
  • Add the noodles to the mixture in the pan and stir until the noodles are well-coated. Add the Chinese cabbage and citrus juice/patis mixture. Stir again making sure the taste of the citrus and patis is evenly distributed.
  • Place in a serving plate big enough to accommodate the noodles and cover with the rest of the ground beef mixture and the toppings.
  • Serve with calamansi or lemon wedges on the side.

Find it online: https://feastfulfork.com/porkless-pancit-malabon/