Pansit Hab Hab Pancit Recipe

Pansit Hab-Hab is a pancit version of Lukban, Quezon. This is the reason why Hab-Hab is also famously known as Pancit Lucban. This Lucban specialty is made from the sautéed miki noodles (Lucban miki) with pork meat, pork liver and shrimp along with some green vegetables like pechay and sayote.

This pansit recipe is a unique one among the many. Unlike other pansit variety, pansit habhab is placed in a banana leaf and the person who will eat it must consume it without using his/her hand or any utensil. Meaning to say, it should be eaten straight from the leaf to the mouth.

Pancit Malabon

Pancit Malabon is a kind of or another variant of Pansit recipe (see Pansit Bihon and Pansit Canton). Pancit Malabon uses thicker rice noodle or bihon like spaghetti. As what the dish name implies, the original pansit Malabon originated in Malabon City, Metro Manila, Philippines.

Pansit Malabon is usually seen at important Filipino gatherings and events. This pansit recipe was almost a must have dish during those particular event.

Like the other pansit recipe, pansit Malabon also have toppings of shrimps, hard boiled eggs or pork cracklings, smoked fish flakes and chopped spring onions and kalamansi on the side.

But, most of the time, pansit Malabon gets an extra topping of seafoods like oysters and adobong pusit, salted eggs and vegetables like mung bean sprout and pechay Baguio.

Pancit Malabon Recipe Ingredients:

* 1 kilo thick bihon noodles, cooked
* 4 cake tokwa (tofu) diced
* 1/4 kilo ground pork
* 1 medium size onion, chopped
* 1/4 head garlic, chopped
* 6-8 cup shrimp juice from boiled shrimp and shells
* 1/2 cup annatto water from 1 cup annatto seeds
* 4-6 stalk kinchay, chopped
* 1/2 cup cornstarch
* 1/2 cup patis
* salt and pepper
* cooking oil

Garnishing:

* 1/2 medium size shrimp, shelled, sliced in half
* 1/2 kilo small squid, cooked to adobo, sliced into rings
* 1 stalk small size pechay Baguio, shredded, blanched
* 2 cup mungbean sprout, blanched
* 1/2 head garlic, finely chopped, fried
* 1 bundle spring onion, chopped
* 1/4 kilo pork, boiled, sliced thinly
* 1 cup fish flakes from fried tinapa
* 1 cup pork crackling, crushed
* 4 pieces boiled egg, cut into wedges
* kalamansi

How To Make Pancit Malabon:

1). In a large sauce pan, sauté onion and garlic. Add ground pork and stir cook for 3-5 minutes or until meat turns to golden brown,

2). Add in tofu, patis, kinchay and annatto water, stir cook for another 3-5 minutes.

3). Add in shrimp juice and let boil, simmer for 5 to 10 minutes. Thicken sauce with cornstarch diluted in 1/2 cup of water, keep warm and set aside.

4). When ready to serve put cooked bihon noodles in a big heated wok, pour in sauce and stir cook for 5-8 minutes or until sauce has fully infused with the noodles, add more shrimp juice or water as necessary.

5). Season with salt and pepper to taste. Removed from wok and arrange noodles in a big platter.

6). Top with the garnishing ingredients and serve with kalamansi.


This Pancit Malabon recipe is originally posted at OverseasPinoyCooking.Blogspot.Com.

Pancit Malabon image by bingbing shared via Flickr under a Creative Commons (CC BY-NC 2.0) license.