Pancit Malabon recipe is a popular Filipino noodle dish that use thick noodles with sauce already mixed in and topped with seafood and sliced eggs.
As the name implies, Pancit Malabon originated in Malabon City. In the Philippines, it is sold in different sized bilao (woven wood container). The largest sized bilao is priced reasonably and can feed up to 30 people.
This delectable noodle dish is usually serve during celebrations like birthdays. It is a superstitious belief among Asians that noodles symbolize long life.
Noodles used for pancit malabon, pancit luglug and pancit palabok is what differentiate each other. I believe pancit malabon and pancit luglug share the same ingredients and noodles.
Honestly, I use the same sauce recipe for all three dishes. The sauce for Pancit malabon is much thicker than pancit palabok and pancit luglug. It is evenly incorporated with the noodles and topped with our favorite seafood and sliced eggs.
Noodles used for pancit palabok is bihon, a type of pancit noodle that is thinner and translucent. The same type of noodle is used for pancit bihon (guisado) as well.
For pancit palabok and pancit luglug, the sauce consistency is thinner, placed on top of noodles and topped with seafood and green onions.
Make your own shrimp stock using shrimp shell and shrimp head that can be prepared ahead of time. Watch my video how to make shrimp stock to learn how to do it.
If making shrimp stock is too much work for you, you can always get it from your local grocer.
Shrimp stock is my preferred ingredient to use when making the sauce but I have also used cream of mushroom or cream of chicken which is equally delicious.
How to Cook Pancit Malabon
First, stir fry shrimp and squib separately and set aside.
Then make the sauce using onion, garlic, ground pork, shrimp fat, shrimp stock, fish sauce, ground pepper thicken with cornstarch.
Once the sauce is completely done, noodle is added and mixed with the sauce.
In the Philippines, pancit malabon is served in a wooden tray (bilao) lined with banana leaves or foil and topped with squid, shrimp, chopped green onions and a side of sliced calamansi or lemon.
On the side, I serve the following condiments: toasted garlic, ground pork cracklings and chopped green onions.
Other toppings can be added to pancit malabon, but the most popular are seafood.
Learn how to cook pancit malabon. Watch my video. Magluto na tayo!
How to Make Shrimp Stock for Pancit Malabon Sauce
If you are apt to making your own shrimp stock, watch this video.
Pancit Malabon Recipe
- 1 package 8oz 227g luglug (cornstarch stick or thick rice noodles)
- ¾ pound ground pork
- ½ teaspoon powdered annatto seeds or ¼ cup annatto seeds diluted in ¼ cup water
- 4 to 5 cups shrimp juice
- 5 tablespoons fish sauce patis
- ½ teaspoon ground black pepper
- 8 cloves of garlic minced
- 1 medium-sized onion minced
- 1 ½ cup pork rinds chicharon, pounded
- ½ pound shrimp shelled
- ¼ pound pusit cut
- 1 piece lemon sliced
- 3 pieces hard boiled eggs sliced
- ¼ cup toasted garlic
- 4-5 tablespoons cornstarch diluted in 4 tablespoon water.
- 3 tablespoon tinapa flakes optional
- When using luglug noodles (cornstarch stick) soak it in water for ½ to an hour. Boil water then submerge luglug noodles for 5 minutes or when desired texture is obtained. Follow the instruction provided on the package. Drain and set aside.
- Heat oil over medium to low heat.
- Fry shrimp till pink. Remove from pan and set aside.
- Fry squid for 2 minutes. Set aside too.
- On the same pan, saute onion for 2 minutes.
- Add garlic and cook till light golden brown.
- Add fish sauce.
- Put ground pork and cook till pale or light brown..
- Before making the shrimp stock, remove some of the fat from the shrimp head and saute. This is optional but it adds so much flavor.
- Stir-in annatto powder or annatto water.
- Add ground black pepper.
- Pour shrimp stock. Bring to a boil.
- Let it simmer for 15 minutes over low heat.
- Slowly pour cornstarch mixture while stirring constantly until sauce turns thick. Let it simmer for 3 minutes and continue stirring. Note: Make more cornstarch mixture if sauce is still not thick.
- Taste sauce, add more fish sauce, if you like.
- Add noodles and mix well. Turn off heat.
- Quickly add 1 cup of ground pork rind or cracklings. Mix well and transfer noodle mixture right away in a serving platter to keep cracklings crunchy.
- Garnish with shrimp, squid, green onions, eggs and tinapa flakes.
- Serve with roasted garlic, green onions, lemon and fish sauce.
- Make the shrimp stock ahead of time.
- Don't over cook noodles. Keep noodle texture firm.
Where do you get "shrimp fat" and why isn't it included in ingredient list?
It is stated in the recipe instruction #9 but optional.