Originally from the Manila coastal town of Malabon in the Philippines, pancit Malabon is a kind of pancit or a dish of rice noodles topped with rich sunset-colored sauce and a mixture of seafoods like oysters, shrimps and squids that are caught in the Malabon area.
The sauce is actually made from patis or fish sauce and bagoong or shrimp paste.
Pancit Malabon is served with its signature hard-boiled duck eggs – again, a local specialty of the people from Malabon.
Basically, Pancit Malabon is cooked by blanching thick rice noodles in boiling water.
The noodles are then flavored with flakes of tinapa or smoked fish, shrimps, oysters, eggs, squids, chicharon or pork cracklings, tofu, mung bean sprout, Baguio pechay, and calamansi.
Below is a straightforward and easy-to-follow recipe on how to make pancit Malabon, the tasty Philippine rice noodles loaded with seafoods.
Ingredients for Pancit Malabon
- annatto stock – ½ cup extracted from 1 cup of annatto seeds
- thick rice noodles – 1 kilogram; blanched in boiling water
- cooking oil
- cornstarch – ½ cup
- garlic – finely chopped
- onion – 1 medium-sized; finely chopped
- parsley – 4 stalks; chopped
- pork – ¼ kilogram; ground
- salt and pepper to taste
- shrimp stock – 8 cups
- tofu – 4 cubes; diced
Garnishing for Pancit Malabon
- calamansi – 10 pieces
- chicharon or pork cracklings – 1 cup; crushed
- duck or hen eggs – 4 pieces; hard-boiled; cut into wedges
- garlic – ½ head; finely chopped then fried
- mung bean sprout – ½ cup; blanched in boiling water; sliced into small tidbits
- Baguio pechay– 1 stalk; blanched in boiling water; sliced into small tidbits
- pork – ¼ kilogram; boiled; sliced into small tidbits
- shrimp – ½ kilogram; shelled; sliced into halves
- spring onion – 1 bundle; chopped
- squid – ½ kilogram; cooked adobo-style; cut into rings
- tinapa or smoked fish – 1 cup; fried then flaked
Instructions for Cooking Pancit Malabon Sauce
- Sauté onion and garlic over medium heat.
- Put in pork and stir-fry everything for 5 minutes.
- Put in annatto stock, parsley, tofu, and patis. Stir for another 5 minutes.
- Pour in shrimp stock and simmer for 10 minutes.
- Dilute cornstarch in a small bowl of water and pour into the mix.
- Set the cooked sauce aside.
- Place cooked rice noodles in a wok over medium heat.
- Pour cooked sauce and stir for 10 minutes.
- Add salt and pepper to taste.
- Place the cooked noodles in a large platter.
- Top noodles with garnishing.
Copyright © 2011 Kerlyn Bautista
All Rights Reserved
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HarryMcG from Queensland on December 12, 2011:
This looks great!
dumindu89 from Sri Lanka on December 12, 2011:
Another nice recipe.. Yummy..