Pancit is Filipino noodles. There’s so many versions and ways to make it. My parents make the best Pancit Palabok (I’m probably being biased)!
So is it Pancit Palabok or Malabon? It depends on what region you are from, but the way I was taught was the thick rice noodles is Malabon. Pancit Palabok is more saucy with thin rice noodles.
Both are really good…and you know what? It’s essentially the same sauce! HOW? Both use annato oil as the base. Pancit Palabok is creamier and uses cream of mushroom and cream of chicken! My mind was blown when my mom told me it.
Here I am showing you how to make my parent’s pancit malabon recipe. YES..THE FAMILY RECIPE!
Pancit Recipe Ingredients: - 2 PACKETS OF ANNATO POWDER - COOKING OIL - LUG LUG NOODLES (THICK RICE NOODLES) - HALF CABBAGE - CELERY - HARD BOILED EGGS - CHICHARON - FRIED GARLIC - FISH SAUCE - GREEN ONIONS - CALAMANSI - TINAPA FLAKES - PEPPER