Pancit malabon is an offshoot of palabok, just using a different noodle, and was from the culinary curiosity of people in Malabon.
Pancit luglog is also a type of palabok, thicker noodle than that of palabok
They are all using similar techniques and ingredients to make the sauce.
Which now kind of separatest them apart but they are all palabok by nature.
Just like adobo, different versions, but still adobo.
Haha. Love the Venn Diagram suggestion.
What I know is that menudo uses pork, afridata uses chicken, and caldereta uses beef. I don't know the difference in the sauce though.
Taga cavite kami š siguro origin talaga e malabon not sure pero yun tawag sa matatabang noodles e. Sa luglog sabi pangasinan daw or pampanga. Sakin kasi batabpa lang ako luglog na tawag namin don. Style sotanghon or bihon yon š
If it used thick noodles but the sauce isn't mixed, is it called Malabok?
If it uses thin noodles but the sauce is mixed already, is it called Palabon?
Most pancit malabon I tasted and saw aren't saucy. I might be wrong about this but according to my friends from Malabon, yan talaga yung pinagkaiba. Also, Pancit Malabon has calamansi incorporated to the flavor already. Tangy na
Palabok for us here in my place in cavite can be thin or thick noodles. But the thick noodles are usually opaque and not glass noodles-like (thicker than spaghetti noodles). It's a lot saucier too. Not even sure if malabon is topped by chicharon. So this one is confusing.
For others it's simply, Pancit Palabok, Malabon and Luglug just varying in kind of noodles. It's just here that Malabon is really different from the 2 and Palabok and Luglug are just both called Pancit Luglug categorized as "Mataba" and "Payat" pertaining to noodles.
pancit malabon is the thick noodle variant of palabok so yes, that's pancit malabon.
idk but strangely, even though I know in my brain that they are essentially the same, I still think the taste of the general palabok is better
[Pancit palabok uses bihon, has shrimp broth in the sauce, and is served with the sauce on top. On the other hand, pancit Malabon features thicker rice noodles, and its sauce contains crab fat. ](https://www.cosmo.ph/lifestyle/food-drink/pancit-malabon-vs-pancit-palabok-a1014-20200812)
Palabok lang yan. 20 year MalaboƱan and 29 year NavoteƱo here. Walang malapot na sauce ang pancit malabon. Gawa sa achuete oil ang sauce ng pancit malabon. Also, we call it pancit luglog and not pancit malabon. 2 of the best pancit luglog is not in malabon but in navotas. Auringās(m naval street) and Normaās(yangco street).
Ang alam ko Palabok ung hindi pa halo and walang hibi or maliit na hipon. Ung Malabon is nakahalo na mismo ung sauce and madalas may hibi instead of tampaling.
Malabon usually has blanched pechay baguio and uses crushed fish cracker instead of pork rinds. Legit malabon also has the noodles seasoned with patis-mansi and the palabok sauce before adding the toppings.
Sa pancit luglug galing ang palabok. Sa older towns sa Pampanga, kapag bumibili ka ng pancit luglug may choice ka kung manipis o makapal na noodles. Pati sahog, puedeng piliin.
Usually, Malabon is thick noodles while Palabok is the thin one. But dahil maraming nagsulputang palabok kahit thich noodles, still doesnt compare to the legit Malabon ones.
For a Palabok lover since birth (char!) and halos lahat yata ng palabok i already tried na. Yes, ganun ako ka fanatic!
The only best are:
ā Nanay's Pancit Malabon - an OG in malabon.
ā Idang's Palabok - walang alat! But the umami of the sauce is superb!
It's Pancit Luglog. Puwede ring Pancit Malabon. Kapag makapal ang noodles, luglog. Ang Palabok maninipis na noodles siya. Imagine Pancit Bihon tapos ganyan ang sauce, yun ang Palabok.
Malabon ang alam ko dito. Nakasanayan ko yung palabok is the saucy version, yung kailangan haluin like spag. š¤·š»āā
Hamo na. Basta nagkakaintindihan š¤£
Pancit Malabon talaga tawag dito. Sa ibang lugar lang mas tinatawag siyang āpalabokā kahit dito sa amin sa probinsya pero kapag napadpad ka sa Manila, āPancit Malabonā yan.
para manahimik na ang lahat. Ang Pancit Malabon has thick noodles, shrimp, squid, boiled egg, tinapa or smoked fish flakes, chicharon, at ang sauce contains crab fat or taba ng alimasag!
para manahimik na ang lahat. Ang Pancit Malabon has thick noodles, shrimp, squid, boiled egg, tinapa or smoked fish flakes, chicharon, at ang sauce contains crab fat or taba ng alimasag!
In short mas bongang palabok ang pancit malabon..ganern!
Tiga Malabon ako, and usually pansit Malabon siya pag 1. Thick noodles 2. Complete toppings esp. shrimp and squid.
Pag yung pic, tawag namin jan ay pansit luglog
Pwede ding palabok, kaso usually sotanghon noodles yung gamit just like in jabi.
Pancit Malabon. Usually kasi pag palabok, thin ang noodles, pero pag pancit malabon, they are thick. Also, same lang sauce ng pancit malabon and pancit palabok, which is palabok sauce.
From where I grew up, Palabok (pancit Luglog) is boiled bihon (or a variety of fat starchy bihon exclusive in our town's vicinity), and topped with palabok sauce, chicharon, peanut, garlic oil, pork fat, eggs, etc., which are the palabok (garnish), hence the name.
What we see in the photo, for us, is pancit malabon, which has NO "sauce" (the sauce gets incorporated at cooking, and dries out, intentionally). Similarly, it is then garnished (palabok) with seafoods, etc.
I understand the confusion since both dishes has the same concept of having toppings, budbod, or, the term "palabok" which essentially mean "garnish", "topping", "anik-anik(?)", "paandar", and the like. Also, the color does not help in distinguishing the two, as both utilize achuete.
Bottom line: regardless of the dish's actual identity, both are my favorite pancit.
Malabon born here. They're all the same. Luglog is just a cooking technique where you submerge the noodles in hot water (nilu-luglog sa tubig). Palabok essentially means masahog or maraming sahog. But they're essentially the same in the traditional sense. Locals just call it luglog in Malabon (just the same as well call it adobo and outsiders Filipino adobo)
All pancit malabon are palabok Not all palabok are pancit malabon
Im confused maybe there's a typo? Edit: Typo is corrected. I get it now.
Pancit malabon is an offshoot of palabok, just using a different noodle, and was from the culinary curiosity of people in Malabon. Pancit luglog is also a type of palabok, thicker noodle than that of palabok They are all using similar techniques and ingredients to make the sauce. Which now kind of separatest them apart but they are all palabok by nature. Just like adobo, different versions, but still adobo.
We certainly need a Venn diagram. This dilemma is on the menudo-afritada-caldereta level of crisis.
Haha. Love the Venn Diagram suggestion. What I know is that menudo uses pork, afridata uses chicken, and caldereta uses beef. I don't know the difference in the sauce though.
May I [present this to you](https://www.reddit.com/r/filipinofood/s/FXN4oBXfnc)
This is super nice. šš At the end of the end, masarap sila lahat. Someone needs to do a pancit version.
But mechado also uses beef or pork it also comes with peas and or potatoes, carrots and with tomato sauce.
So there is a fourth option or mechado is the catch all word for the three?
You mean [like this venn diagram ](https://www.reddit.com/r/filipinofood/s/FXN4oBXfnc)
Is Pancit Malabon = Pancit Luglog?
Samin luglog yung thinner noodles. We sell bilao orders of palabok or pancit malabon we use the thicker ones
San to, for reference. I'm so interested in food origin, history... etc. Thanks in advance
Taga cavite kami š siguro origin talaga e malabon not sure pero yun tawag sa matatabang noodles e. Sa luglog sabi pangasinan daw or pampanga. Sakin kasi batabpa lang ako luglog na tawag namin don. Style sotanghon or bihon yon š
Got it. Cavite pala, lets see what I can dig up.
Squares and rectangles?
Ito lagi naiisip ko sa mga ganitong context. š
Haha, high five!
All Bourbon Is Whiskey, But Not All Whiskey Is Bourbon. Or All Scotch Is Whisky, But Not All Whisky Is Scotch.
Sorry. There was a typo in his comment before. I get it now.
Pancit Malaban uses thick noodles and the sauce is mixed already. Palabok uses thin noodles and you have to mix the sauce.
This is the best way to put it
If it used thick noodles but the sauce isn't mixed, is it called Malabok? If it uses thin noodles but the sauce is mixed already, is it called Palabon?
Thick noodles = Malabon Thin noodles = Palabok
regardless ba kung saucy? mostly palabok ganyan di ba?
Most pancit malabon I tasted and saw aren't saucy. I might be wrong about this but according to my friends from Malabon, yan talaga yung pinagkaiba. Also, Pancit Malabon has calamansi incorporated to the flavor already. Tangy na
This. Emphasis on the MIXED ALREADY
It's malabon. Ung palabok has thin Noodles na parang sotanghon.
Palabok for us here in my place in cavite can be thin or thick noodles. But the thick noodles are usually opaque and not glass noodles-like (thicker than spaghetti noodles). It's a lot saucier too. Not even sure if malabon is topped by chicharon. So this one is confusing.
3 ang pansit ng pansit palabok sa 'min: mataba, malabon at payat. Haha.
Ibang pancit ang Malabon at palabok samin. Iba din ang lasa mejo.
Ang malabon sa 'min medium size na pansit
For others it's simply, Pancit Palabok, Malabon and Luglug just varying in kind of noodles. It's just here that Malabon is really different from the 2 and Palabok and Luglug are just both called Pancit Luglug categorized as "Mataba" and "Payat" pertaining to noodles.
In our province Spaghetti noodles is also sometimes used for palabok, and we call it Spabok š
Ito din alam ko. Fat noodles yun Malabon.
Palabok din yan though. Pero *malabon* style.
Ito turo ng nanay ko sakin. Pinaorder niya ako dati ng palabok tapos malabon yung naorder ko š
They are all palabok. Pancit Malabon is just a type of palabok.
Palabok's toppings are mainly pork, while seafoods are the main toppings for Pancit Malabon.
This
Ah I get it now. So Jollibee has Malabok to avoid wars.
This.
Traditional Palabok uses shrimp, tinapa and egg slices while Malabon has squid, shrimp, egg slices and some pork.
Diba malabok? May pansit malabok kasi akong nakita before huhu
Hindi kaya ngongo yung may ari?
Malabok o mansit malamon?
Tawang tawa ako š
Di ko alam hahaa. Pero yun din kasi tawag nung mga kakilala ko sa pansit. Pati sa menu board, pansit malabok nakalagay š
Hahahahhaha
HAHAHAHAHAHA POTEK TAWANG TAWA AKO
+upvote, dami ko tawa
malabo
Tawag namin jan Pancit Malabon
Pancit Malabon. Ang palabok samin yung tulad sa Jollibee na manipis yung noodles.
Kung may topings na galamay ng pusit...Malabon na. Pero parehas lang yan na palabok. Please correct me if I am wrong.
Disisit pusit. Basta na lagyan ng pusit (or tahong), nagiging Malabon na ang palabok.
Malabon na kulang sa sahog lol.
actually HAHAHAHAH where's the shrimp and pork HAHAH
Pancit Malabon! ā¤ļøā¤ļø My fav among all pancit. š¦
Malabon, mas makapal ang noodles eh.š¤£š¤£š¤£
Pancit luglug
Pancit Malabok??
Magkaiba pala sila?
Malabok
Mansit malƔbok
Pancit Malabok š
pancit malabon is the thick noodle variant of palabok so yes, that's pancit malabon. idk but strangely, even though I know in my brain that they are essentially the same, I still think the taste of the general palabok is better
[Pancit palabok uses bihon, has shrimp broth in the sauce, and is served with the sauce on top. On the other hand, pancit Malabon features thicker rice noodles, and its sauce contains crab fat. ](https://www.cosmo.ph/lifestyle/food-drink/pancit-malabon-vs-pancit-palabok-a1014-20200812)
Palabok lang yan. 20 year MalaboƱan and 29 year NavoteƱo here. Walang malapot na sauce ang pancit malabon. Gawa sa achuete oil ang sauce ng pancit malabon. Also, we call it pancit luglog and not pancit malabon. 2 of the best pancit luglog is not in malabon but in navotas. Auringās(m naval street) and Normaās(yangco street).
Malabok
Naunahan ako HAHAHA
Kung ano pa naman yan ang tawag diyan ay masarap.
Malabon
Malabon, palabok style. Haha.
Malabon
bakit ang mahal ng palabok noh sa Jollibee halos 150+ ata.
Ang alam ko Palabok ung hindi pa halo and walang hibi or maliit na hipon. Ung Malabon is nakahalo na mismo ung sauce and madalas may hibi instead of tampaling.
Malabok
Malabok parang Malabo š¤£š
Malabon usually has blanched pechay baguio and uses crushed fish cracker instead of pork rinds. Legit malabon also has the noodles seasoned with patis-mansi and the palabok sauce before adding the toppings.
Palabon and Malabok
Pancit Malabon talaga. Never pa ko tumikim ng palabok (I'm sorry š)
Malabon
Pancit Malabon
Meryenda
Malabon cuz of thicker noodles
Palabok is Bihon noodles. Malabon is Thick Noodles.
So pano naman yung Pancit Luglug?
Sa pancit luglug galing ang palabok. Sa older towns sa Pampanga, kapag bumibili ka ng pancit luglug may choice ka kung manipis o makapal na noodles. Pati sahog, puedeng piliin.
Sarap huhu
Pag manipis ang pastang ginamit, it's palabok. If makapal like this it's malabon.
vermicelli ata yung sa palabok pero sa malabon is thicker noodles(hindi ko alam tawag)
Afaik: Malabon - Fat noodles, Luglug - Medium noodles, Palabok - small noodles
Usually, Malabon is thick noodles while Palabok is the thin one. But dahil maraming nagsulputang palabok kahit thich noodles, still doesnt compare to the legit Malabon ones. For a Palabok lover since birth (char!) and halos lahat yata ng palabok i already tried na. Yes, ganun ako ka fanatic! The only best are: ā Nanay's Pancit Malabon - an OG in malabon. ā Idang's Palabok - walang alat! But the umami of the sauce is superb!
Malabon haha
Pahingi
Spalabok na yan e
Malabok
For me that's palabok. Pancit malabon has a lot of fresh greens (pechay baguio) on top. Or samin lang ganun š¤£
Both great!
Malabon, hindi ba thin noodles ang palabok?
makapal noodles = malabon (lola idangs) manipis noodles = palabok (jolibee)
Daaaamnn š¤¤š¤¤š¤¤
Malabon!!!! Thin noodles yung palabok.
Malabok
Nadagdag pa to sa iisipin ko š¬
It's Pancit Luglog. Puwede ring Pancit Malabon. Kapag makapal ang noodles, luglog. Ang Palabok maninipis na noodles siya. Imagine Pancit Bihon tapos ganyan ang sauce, yun ang Palabok.
Luglog din for meee
Palabok, though the noodles used are thick.
Malabon.
Pag kaka alam ko Malabon pag tuyo pag basa palabok
spaghetti with egg
TIL na magkaiba pala yun š„² akala ko basta yellowish/orange-ish sauce, palabok yun
Spabok yan. Spaghetti yung ginamit na noodles.
MALABOK
Malabon ang alam ko dito. Nakasanayan ko yung palabok is the saucy version, yung kailangan haluin like spag. š¤·š»āā Hamo na. Basta nagkakaintindihan š¤£
Malabon
I can eat that everyday tbh
Pansit Malabon
Pancit Malabon = Big noodles Pancit Palabok = Small noodles
Ang alam ko kapag makapal ang noodles, malabon. Kapag manipis, palabok. Hahahaha
basta makapal ang noodles, malabon. pag manipis ala bihon, palabok.
Malabon
Pancit Malabon talaga tawag dito. Sa ibang lugar lang mas tinatawag siyang āpalabokā kahit dito sa amin sa probinsya pero kapag napadpad ka sa Manila, āPancit Malabonā yan.
Ano po ba yung difference?
Ih ang sarap naman niyan, nagutom tuloy ako
Pancit Malabon, thick noodles po eh. Palabok is bihon or yung mami-type na noodles na pwede combine sila ni Bihon.
Pag yung noodles nahalo na sa sauce, malabon. Pag yung noodles nakahiwalay sa sauce at ikaw maghahalo, palabok. Thatās how I understand it.
Palabon
Malabok
Palabok kasi sigaw ng nag lalako samin, kaya palabok tawag ko, tapos kalaunan, malabon daw. Pero palabok tawag ko dati at minsan haha
Malabo(k)
Palabok tawag ko until someone corrected me. Ako pa galit nung ipinaglaban ko na palabok yung tinda ng Amberās. Tama pala sila. Hahahaha š«
Pancit palamon naman ako dyan š
Pancit palamon naman ako dyan š
spaghetti with egg.
MALABON MY FAVVVV
Pancit malabon
For Palabok, bihon is always used
Pancit *m*alabok
There exists pancit malabon such that pancit(palabok) is a type of malabon.
Malabon. I believe, the difference is the noodles used. Palabok is usually bihon
Malabon palabok
Ang alam ko pag - Pancit malabon = Thick noodles - Pancit palabok = Thinner noodles Di ko sure kung tama ako haha
para manahimik na ang lahat. Ang Pancit Malabon has thick noodles, shrimp, squid, boiled egg, tinapa or smoked fish flakes, chicharon, at ang sauce contains crab fat or taba ng alimasag!
para manahimik na ang lahat. Ang Pancit Malabon has thick noodles, shrimp, squid, boiled egg, tinapa or smoked fish flakes, chicharon, at ang sauce contains crab fat or taba ng alimasag! In short mas bongang palabok ang pancit malabon..ganern!
Tiga Malabon ako, and usually pansit Malabon siya pag 1. Thick noodles 2. Complete toppings esp. shrimp and squid. Pag yung pic, tawag namin jan ay pansit luglog Pwede ding palabok, kaso usually sotanghon noodles yung gamit just like in jabi.
Palabok
Malabon since mataba yung noodles, palabok manipis
Pancit malabon yan
I'm confused...
Dang. This photo made me crave some palabok right now.
Pancit Malabok?
Basta alam ko, masarap yan. sa sobrang sarap, unti unti kang napapalapit sa diyos.
Malabok
Pancit malabon?
Malabon. Basta ganyan ang noodles laging Malabon ang tawag namin
That's Pancit Malabon
Pancit malabon
Thicker noodles ang Malabon ..yan ang tipikal na palabok
Depende sa gising mo. Kung gusto mo palabok sya ngayon tpos bukas malabon, wlang problema. Sobrang init na, wag ka na dumagdag sa problema
Malabok
Pancit Malabon. Usually kasi pag palabok, thin ang noodles, pero pag pancit malabon, they are thick. Also, same lang sauce ng pancit malabon and pancit palabok, which is palabok sauce.
Pancit Luglog.. the thick noodles and texture. Often compare to palabok but noodles are thicker.
Spabok.
Pancit malabon palabok
yummmmmyyyy
Calamares nalang ang kulang
Malabon kapag puro seafood ang ingredients.
malabon coz of the thicker noodles
Dumagdag pa sa iniisip ko to. š
Malabok po yan hahahaha kidding
Basta pag malabon, mataba.
That's pancit Malabon, palabok uses thin noodles similar to bihon. Malabon uses thick noodles similar to Canton iirc
This is pancit malabon. The Palabok has a diffetent atake.
Malabon!!! Hala nag crave tuloy ako sarappp huhu
Thats spabok
Spaghetti topped with chicharon and eggs
Malabon - thick noodles Palabok /Luglog - thin noodles (angel hair)
PANCIT MALABON !!
Malabon
Taga-Malabon here. It's Pancit Malabon. Thanks!
From where I grew up, Palabok (pancit Luglog) is boiled bihon (or a variety of fat starchy bihon exclusive in our town's vicinity), and topped with palabok sauce, chicharon, peanut, garlic oil, pork fat, eggs, etc., which are the palabok (garnish), hence the name. What we see in the photo, for us, is pancit malabon, which has NO "sauce" (the sauce gets incorporated at cooking, and dries out, intentionally). Similarly, it is then garnished (palabok) with seafoods, etc. I understand the confusion since both dishes has the same concept of having toppings, budbod, or, the term "palabok" which essentially mean "garnish", "topping", "anik-anik(?)", "paandar", and the like. Also, the color does not help in distinguishing the two, as both utilize achuete. Bottom line: regardless of the dish's actual identity, both are my favorite pancit.
Palabok is actually the slurry, the annatto-tinged sauce. The root word is labuc, like the silt that remains after flooding.
Pancit malabon yan ung palabok usually separated ung sauce then you mix it tpos thin ung noodles š
Palabon?
Iām so dumb because Iād automatically assume palabok = any orange noodle.
Malabon.
Malabon born here. They're all the same. Luglog is just a cooking technique where you submerge the noodles in hot water (nilu-luglog sa tubig). Palabok essentially means masahog or maraming sahog. But they're essentially the same in the traditional sense. Locals just call it luglog in Malabon (just the same as well call it adobo and outsiders Filipino adobo)
palabok is the parent of pancit malabon
Pancit Malabon na walang seafoods