Description
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.
Keywords: Pancit Malabon recipe, Pancit Malabon