Pancit Malabon

Pancit malabon is a Filipino noodle dish that originated from Malabon. A place in Metro Manila where seafoods and saltwater fishes abound because it is near to the fish port in Navotas city. Most of the fishes and seafoods sold in Metro Manila and some parts of Calabarzon are sourced there. So it is obvious why the garnishing of pancit malabon is mostly seafood. And with regard to the dish, this is similar to pancit palabok because of the yellowish color sauce that coats the noodles but unlike the palabok, the noodles are thicker and it is loaded with seafoods like shrimp, squid, oysters or mussels.

To cook pancit malabon; In a pot boil water and cook pancit Malabon noodles. Drain and put aside. Soak achuete in pork broth, when the broth turns dark red, remove achuete and blend in flour. Saute garlic and add atsuete mixture. Cook till thickened. In a large bowl put together noodles, achuete sauce, kinchay, tinapa, chicharon, pork, kalamansi juice. Season with patis and pepper. Arrange attractively on a serving dish or a bilao. Decorate with sliced boiled eggs, oysters, squid, shrimps and pechay.

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5 from 1 vote

How To Cook Pancit Malabon

Pancit malabon is a Filipino noodle dish that originated from Malabon.

Prep Time30 mins

Cook Time45 mins

Total Time1 hr 15 mins

Course: Noodles

Cuisine: Filipino

Servings: 8 to 10 servings

Calories: 416kcal

Author: Manny

Ingredients

• 1/2 kilo fresh pancit Malabon noodles
• 1/4 kilo pork boiled and cut into strips
• 1/2 kilo shrimp cooked and shelled
• 3 cups pork broth
• 3 tablespoons achuete seeds or annatto seeds
• 2 tablespoons flour
• 1 small head garlic crushed
• 2 tablespoons kinchay chopped
• 100 grams tinapa deboned and flaked
• 100 grams chicharon crushed finely
• 1/4 cup kalamansi juice
• Patis fish sauce
• Pepper to taste
• 1/2 kilo oysters shucked and cooked (or mussels)
• 1/2 kilo squid cleaned, boiled and sliced into rings
• 2 hard boiled eggs cut in quarters
• 1 head pechay tagalog blanched and sliced

Instructions

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How To Cook Pancit Malabon:

• In a pot boil water and cook pancit Malabon noodles. Drain and put aside.
• Soak achuete in pork broth, when the broth turns dark red, remove achuete and blend in flour.
• Saute garlic and add atsuete mixture. Cook till thickened. In a large bowl put together noodles, achuete sauce, kinchay, tinapa, chicharon, pork, kalamansi juice.
• Season with patis and pepper. Arrange attractively on a serving dish or a bilao.
• Decorate with sliced boiled eggs, oysters, squid, shrimps and pechay.