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PANCIT MALABON |
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INTRODUCTION |
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All through the Spanish Era, a small jovial town copious with blessings from the sea was celebrating a feast every 8th of December in honor of its patron saint La Immaculada Conception. So conventional then was to serve food to all visitors during fête and gaiety. Always a part of these celebrations are pasta or pancit like what the Chinese have divulged to us as part of our heritage. Malabon, then and now, is known as the place where the best patis (fish sauce) and bagoong (shrimp paste) can be found. So bountiful were the sea harvests that all over the banquet of its patron saint, townsfolk experiment a delicacy with the Chinese noodles by putting up his own brand of concoction which is known as palabok using all the available sea foods at his disposal. Neighbors who had tasted it became curious and from then on experimented with their own palabok, thus the derivation of PANCIT MALABON.
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 The famous Pancit Malabon |
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PANCIT MALABON is now a part of our everyday collation. It is one gourmet which a gala can't go without. And as one townsfolk would say, It is a must on any occasion, from womb to tomb. It has been a great part in the lives of the Filipino people as one of our great connoisseur during elite occasions. What makes this delicacy truly mouth watering to a lot of individuals is the blending of different ingredients added to it a dish made in heaven. Populace from the progressive City of Malabon seize great pride in the fact that this beguiling dish is famous even abroad that originated from our locality. Other cities have come up with their own version of the Pancit Malabon but to have genuine and original, it must come from Malabon. |
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STORES |
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Here are some of the stores that sells the famous Pancit Malabon: |
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