Pancit Malabon recipe is 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 can be ordered in different sized bilao (woven wood container). The largest size 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. While the noodles used for pancit palabok is bihon, a type of pancit noodle that is thinner and translucent. This noodle is also use for pancit bihon. The sauce consistency for pancit palabok and pancit luglug is thinner, place on top of noodles and topped with seafood and green onions.
Make your own shrimp stock using shrimp shell and shrimp head which can be done ahead of time. Watch my video how to make shrimp stock. If it is too much work for you, shrimp stock is available in grocery stores. Aside from this pancit malabon recipe, I have used cream of mushroom and cream of chicken to make pancit malabon sauce. It is equally delicious but I still prefer to use shrimp stock.
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 well with the sauce. In the Philippines, the noodle mixture is transferred to a bilao lined with banana leaves or foil and topped with squid, shrimp, chopped green onions and a side of sliced calamansi or lemon. I also serve the following as sides: toasted garlic, ground pork cracklings and chopped green onions. Other toppings can be added to pancit malabon, but the most popular are seafood.
How to Cook Pancit Malabon
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
Pancit Malabon is a Filipino noodle dish that use thick noodles with sauce mixed in and topped with seafood and sliced eggs.
- 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 1/2 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
If using luglug noodles (cornstarch stick) soak for 1/2 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.
Add 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 the sauce to see if you need to add more fish sauce.
Add noodles and mix well.
Pour noodle mixture in a container.
Add 1 cup of ground pork rind or cracklings. Mix well.
Garnish the top of noodles 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.