Pansit Malabon

Pancit Malabon is a type of pancit that originated in Malabon City, Metro Manila, Philippines. It has a yellow-orange color due to a sauce that includes patis (fish sauce) and bagoong (shrimp paste). Its toppings draw heavily from the fresh seafood that is available in the area and may include fresh shrimp, squid, oysters, and hard-boiled duck or hen eggs, as well as pork.

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HISTORY

This flavorful dish originated in the city of Malabon. This dish was called “pancit bame”. It consisted of oysters, squids, shrimps, smoked fish, chicharon, crab pinchers and duck eggs laid over fat rice noodles with thick golden sauce served in a bowl with bamboo chopsticks. The noodles is made of 70% rice and 30% flour. This dish is somewhat similar to the dish, pancit palabok. The array of seafood toppings and its thick rice noodles distinguishes that it is pancit malabon. In the 1900s, they changed it to “pancit malabon” which refers to the place where it is found. The reason this dish is like a complete seafood sampler because Malabon is situated in a coastal area wherein most of the major fish markets are located. The city is also a few minutes away from the huge fish ports of Navotas. The noodles were delivered to pondahans or small eating sheds on the shore line. The pondahan was owned by a cousin of Impong Inay of the big calingay clan of Navotas. In 1966, when the first restaurant “Pancit ng Taga Malabon” was opened, several branches were developed one after the other. The first branch came 2 years later in 1968. They currently have 7 branches. (“The story behind pancit ng taga malabon”;”Pancit malabon”;Pancit malabon: Rice noodles in thick sauce with assorted seafoods”).

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From 1966, when the first restaurant “Pancit ng taga Malabon” was opened, several branches were developed one after the other. The first branch along Aurora Boulevard corner Harvard Street came two years later in 1968. At present, they have seven (7) branches. Indeed, “pancit bame” has gone a long way. And the pondahan of the Caligays developed into a famous and growing chain of restaurants which can be attributed to the nine enterprising sons and daughters of Pedro and Leonora who took it to themselves to manage the branches. They have already introduced innovations like using styroboxes and included other well-loved Filipino dishes in the menu but the sauce, the noodles, and the tradition continues, and with the guidance of Impong Inay’s grandchildren or Emilia’s Sons, the new Caligay genreation’s enthusiasm will certainly bring “Pancit ng taga Malabon” to far greater heights.

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Nutrition Facts

Serving Size: 8

Amount per Serving

Calories 416

Calories from Fat 182.7

% Daily Value *

Total Fat 20.3g

31%

Saturated Fat 0g

0%

Cholesterol 0mg

0%

Sodium 0mg

0%

Total Carbohydrate 46.3g

15%

Dietary Fiber 0g

0%

Sugars 0g

 

Protein 15.3g

30%

Est. Percent of Calories from:

Fat

42.6%

Carbs

43.2%

Protein

14.3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calories needs.

Read more: http://www.livestrong.com/thedailyplate/nutrition-calories/food/generic/pancit-malabon/#ixzz27Ks3bnzw

Frequently Eaten With Pancit Malabon

The list below offers nutritional information for complementary foods. Compare nutrition facts including fat, carbs, protein and calories in the food item.

Food Items	Cals	Fat	Carbs	Protein
Cake	400	20g	23g
Mixed Vegetables	60	.5g	12g	3g
Pork Barbecue	248	16g	0g
Fish Fillets	262	14g	19g	17g

Read more: http://www.livestrong.com/thedailyplate/nutrition-calories/food/generic/pancit-malabon/#ixzz27KsiNcSF

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