The Pancit Malabon was (I believe) derived from Pancit Luglog, and is native to Malabon, a city in Metro Manila. With is thick noodles made from rice, It's basically cooked the same way as the Pancit Palabok, although aside from the difference in the noodles used, the Pancit Malabon also has seafoods and other toppings different to its counterpart. The city of Malabon celebrates their annual Pancit Malabon festival every December.
The Pancit Malabon is my all time favorite pancit. I love its thick noodles and the mix of flavors from the vegetables and the seafoods. This one in the picture was bought from a food shop in Market One. It used mussels instead of the traditional squid, but it was still delicious. I just didn't like the big chunks of toasted garlic that were a little burnt, but overall this one was a great dish to eat.
*** Jenn ***
I come from a family who loves cooking and eating. I never had any formal training in cooking and that I taught myself how to cook based on the handed down recipes, but I could say that I can cook good food. In 2008, I started documenting my food trips for my
3 comments:
love pancit too!!
for pancit malabon, the best yung from Lola Idangs and Pancit ng Taga-Malabon! :D
I love pancit also and am not sure if it was this kind that I've tasted in Lucena. Forgot the name of their pancit there and we have to soak it in vinegar. Is this it?
Pacey, you're referring to Pancit Habhab! :D it's sooo good too! There's a resto in Manila (BUDDY'S) selling that kind of pancit. Yummy!!
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