In this video the author or creator of the video uses thin noodle so it should be called Pancit Palabok.  Although he mention Pancit Malabon.  Well you should decide ?  But what matter is this guy is kind enough …

50 g. sotanghon
100 g. fresh miki
2 tbsp. cooking oil
1/4 cup tengang daga (black ear fungus), soaked
1/4 cup thinly sliced celery, diagonally
1/4 cup diced shrimps
1 1/4 cups water
2 pcs Chicken bouillon
1. Soak sotanghon to soften; drain and set aside.
2. Blanch …

1/4 cup aschuete oil
4 cloves garlic, pounded
1/4 cup onions, sliced
1 cup boiled pork meat, sliced
1 cup chicken, boiled and shredded
1/4 cup shrimps, sliced
1/4 cup liver and gizzard, sliced
2 tbsp. bukni
1 pc. chorizo macao, sliced
1/4 cup dried squid, soaked and …