Pancit Malabon (Seafood Rice Noodles)
Festive and abundant, pancit Malabon is a celebratory Filipino noodle dish from the coastal city of Malabon. The noodles are said to symbolize a long life, and the dish is often served at fiestas like birthdays and Noche Buena. Among the variety of pancit (noodle) dishes in Filipino cuisine, pancit Malabon is known for its thicker-than-usual rice noodles, stained a bright orange hue from ground annatto seeds. In this version, adapted from Prescilla and Catherine Tolentino, the mother-and-daughter owners of Gemmae Bake Shop in Long Beach, Calif., the noodles are mixed with ground pork, crushed crunchy chicharrones and chopped eggs. Given its coastal provenance, pancit Malabon can be topped with a variety of seafood and other ingredients as well. At Gemmae Bake Shop, they use shrimp, but if you’d like to make it “special Malabon,” Ms. Tolentino suggests topping the noodles with tinapa flakes (smoked fish flakes, see Tip), blanched napa cabbage and more cooked seafood. Naz Deravian
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