Pancit Malabon
Sauce:
1kg ground pork
2880g stock or water
250g patis
4pcs knorr shrimp cubes
2tsp black pepper
110g cooking oil
40g sugar
20g vetsin
50g minced garlic
100g chopped onion
250g apf dilluted in 960g water
50g tinapa flakes
500g super Q palabok noodles
toppings:
blanched pechay baguio
100g thinly sliced celery stalk
calamansi
lechon kawali
100g fried tinapa
50g finely crushed chicharon
calamare or adobong pusit
kamias
toasted garlic
3pcs finely chopped egg
Watch the video for the procedure:
