TH1706

Names: NOELA JANE B. TROZO Date:

Section: BSHM-302

Recipe Writing
Choose a recipe from one of the dishes you and your partner shared during the getting-to-know-you activity.
Write down the ingredients, procedure, and plating style of your chosen dish. You may use the back page if
necessary. (10 points)

Recipe Title: Pancit Malabon Yield: 5-6 servings

Recipe origin: Pancit Malabon, the stir-fried dish is a type of

pancit that originates from the Malabon city of Metro Manila in
the Philippines.
Ingredie
nts
Quantity Ingredient Name
1 lb thick rice noodles
½ lb lb pork belly boiled and sliced
½ cup annatto seeds diluted in 1/2 cup water also known as annatto water
¾ cup shrimp juice
3 tablespoon fish sauce patis
½ teaspoon ground black pepper
1 tablespoon fresh garlic minced
1 medium-sized onion minced
¼ cup pork rinds chicharon, pounded
½ lb shrimp shelled, cooked, and halved lengthwise
¼ lb adobong pusit sliced
½ cup pork rinds chicharon, pounded
1 cup napa cabbage pechay baguio, chopped then blanched
1 piece lemon quartered
¾ cup tinapa flakes
3 pieces hard boiled eggs sliced
1 tablespoon parsley chopped
2 tablespoon toasted garlic

Procedure:
 Cook rice noodles according to package instructions. If using traditional Pancit Malabon rice
noodles, soak it overnight.
 Combine noodles, sauce, cabbage, crushed chicharon, and tinapa flakes. Toss, then transfer to
a plate.
 Top it with shrimps, pork, egg slices, spring onions, and fried garlic. Serve with sliced calamansi.
For pancit malabon sauce
 Dissolve 1 cup of flour in 1 cup of water. Set aside.
 To cook the shrimp stock coarsely chop reserved shrimp heads. In a pot over medium heat,
combine shrimp heads and 6 cups water (including the reserved liquid from boiling the shrimp).
Bring to a boil, skimming any foam that rises to top. Lower heat and simmer for about 10
minutes to extract flavor. Using a fine mesh strainer, strain liquid and discard shrimp solids.
 Heat achuete oil in a pan. Sautèe garlic.

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Add shrimp stock. Bring to boil. Pour in water with dissolved flour. Add salt and pepper to taste. Add
fish sauce. Set aside.
For the toppings

 In a small pot over medium heat, bring about 2 cups water to a boil. Add cabbage and cook for
about 30 to 35 seconds or until tender yet crisp. With a slotted spoon, remove from pot and
submerge into a bowl of iced water. Drain well and set aside.
 In a pan over medium heat, add pork belly and cook, stirring occasionally, until lightly browned
and crisp. Remove from pan and drain on paper towels.
 In a pot over medium heat, bring 1 cup of water to a boil. Add shrimp (with heads removed)
and cook for about 1 to 2 minutes or until color changes. With a slotted spoon, remove shrimp
from pot and set aside. Peel when it cools down. Reserve liquid.
 In a pan over medium heat, add 1 tablespoon oil. Add tinapa flakes and cook, stirring regularly,
for about 1 to 2 minutes or until lightly browned and heated through. Remove from pan and
set aside.

Plating Suggestion:

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You will be graded based on the following rubric:

CRITERIA PERFORMANCE INDICATORS POINTS EARNED POINTS

Provided all needed information and used the proper
Content 6
measuring units
Used correct grammar, punctuation, spelling and
Grammar 1
capitalization
Organization Expressed the points in a clear and logical arrangement 2
Format Adhered to the required style/appearance 1
TOTAL 10

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