Pancit Malabon Phillipine Seafood and Noodles

By á-25087

Adapted recipe by angsarap

Ingredients

• Palabok Noodles:
• 500 g thick rice noodles
• Water
• Palabok Sauce:
• 150 g crab meat
• 150 g crab fat
• 1/2 cup Smoked fish, flaked
• 3 tbsp annatto powder
• fish sauce
• 3 tbsp cornstarch
• 2-3 cups of water
• 4 cloves garlic, minced
• 1 red onion, minced
• oil
• Palabok Toppings:
• adjust amount to your hearts desire
• Shrimps, with skin on
• Squid, sliced into rings
• Mussels, with shell on
• Pork crackling (chicharon), crushed
• Spring onions, chopped
• Hard boiled eggs, sliced
• Fried garlic
• Lemon, sliced

Preparation

Step 1

On a pot boil water and place rice noodles and cook according to packet instructions.

Once noodle is cooked, drain and then set aside.

Boil shrimps, mussels and squid in the 2 cups of water for sauce. Once cooked drain keeping the liquid, set the seafood aside.

Shell the shrimps and reserve it. Pound the shells with a mortar and pestle to extract the juice, place pounded shells and its liquid in a muslin cloth or fine sieve over a container. Run the water used for boiling on the pounded shells and drain it in a container. Set the liquid aside.

Shell the mussels and set it aside.

On a blender mix crab meat, crab fat, water used for boiling, annatto powder and fish sauce, blend in low speed for a minute. Remove from blender then set aside.

On a pan, add oil and sauté garlic and onion.

Add the blended crab meat mixture and flaked smoked fish.

On a separate container mix cornstarch with a small amount of water, dilute it until it’s free of lumps then add it to the pan.

Bring sauce to a boil and simmer until sauce thickens, add water if sauce becomes too thick. Turn off the heat.

Place noodles in a big bowl pour sauce on top then mix to distribute sauce evenly to the noodles.

Place noodles in a big plate then top with cooked seafood, Pork crackling, Spring onions, eggs and fried garlic.

Squeeze lemon to top.