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How To Cook Pancit Malabon

Pancit Malabon is a Filipino noodle dish characterized by its thick rice noodles, rich achuete-infused sauce, and generous toppings of seafood, smoked fish, and chicharrón, offering a flavorful taste of Malabon's coastal heritage.
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Noodles
Cuisine: Filipino
Keyword: pancit malabon
Servings: 8 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 pcs hard boiled eggs cut in quarters
  • 1 pc head pechay tagalog blanched and sliced

Instructions

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.

Notes

Cooking Tips of Pancit Malabon:

  1. Noodle Perfection: The Right Cook Time for Optimal Texture Achieving the perfect noodle texture is crucial for a delightful Pancit Malabon experience. Boil the Pancit Malabon noodles just until they are tender yet firm to the bite. Be attentive to avoid overcooking, which can result in mushy noodles. Once cooked, promptly drain and rinse them with cold water to maintain their ideal consistency.
  2. Achuete Infusion: Achieving Depth of Flavor and Color The distinctive hue and rich flavor of Pancit Malabon come from achuete, or annatto seeds. For an effective infusion, soak the achuete seeds in warm pork broth. Strain the seeds once the broth has acquired the desired red color. To thicken the sauce and enhance its texture, add flour to the achuete-infused broth. This step yields a velvety sauce that coats the noodles and toppings beautifully.
  3. Toppings Excellence: Balancing Flavors and Presentation Toppings are a crucial aspect of Pancit Malabon, enhancing both taste and presentation. When arranging the toppings, consider their placement for an appealing visual display. Ensure that seafood toppings like squid, shrimp, and oysters are cooked to perfection – tender squid, succulent shrimp, and plump oysters contribute to a symphony of flavors and textures. Mastering the art of topping preparation and arrangement is key to achieving a harmonious Pancit Malabon masterpiece.