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VERY EASY AND SIMPLE 'PANCIT PALABOK' SUBUKAN NA! INGREDIENTS: ✔️250 grams Bihon (rice noodles) ✔️1 cup water (for crushing shrimp heads) ✔️1/2 cup All-purpose flour dissolved in 1 cup Water ✔️1 medium Onion ✔️4 cloves Garlic ✔️9 pieces Shrimp ✔️4 to 5 pieces Smoked fish (tinapa flakes) ✔️Fish sauce to taste ✔️2 tablespoon Atsuete extract in 2 cups Water ✔️Pepper to taste ✔️Salt to taste ✔️Toasted garlic ✔️Spring onion ✔️Hard boiled egg ✔️Calamansi Serve and Enjoy! | Tita Dolly

89K views · 2.4K reactions | Squid ink in pancit may seem weird to some, but it’s actually a real tasty traditional filipino dish! Erwan Heussaff recreates his version of pancit choco en su tinta in our latest video so that you can easily cook it at home Watch the full recipe here: https://youtu.be/hf4tyLwYJJU | FEATR | Facebook

It’s NOT the same as Pancit Palabok 🫣 Pancit Malabon hails from Malabon, a city in Metro Manila famous for its fishing industry and vibrant food culture. The name literally means “noodles of Malabon,” distinguishing it from other pancit varieties across the Philippines. Its coastal roots explain the abundance of seafood in the dish—shrimp, squid, mussels, oysters, and smoked fish are common toppings. Oooh this sauce (aka gravy) it’s signature yellow-orange hue comes from achuete (annatto seeds)