Pancit Malabon Recipe

Pansit Malabon is a flavorful noodle dish that originated in the City of Malabon. This dish resembles the Pancit Palabok but the array of seafood toppings and the traditional tough and thick rice noodles distinguishes this dish.

The reason why this noodle dish seems like a complete seafood sampler is because of the city’s location. Malabon is situated in a coastal area wherein most of the major fish markets are located. The city is also a few minutes away from the huge fish ports of Navotas.

Some of the common seafood ingredients of Pancit Malabon are shrimp, smoked fish flakes (tinapa flakes), and squid. Oysters (talaba) and mussels (tahong) can also be used depending on your preference.

Try this Pancit Malabon Recipe and let me know what you think.

Pansit Malabon

Pancit Malabon Recipe

Ingredients

  • 1 lb thick rice noodles

Sauce:

  • 1/2 lb pork belly, boiled and sliced
  • 1/2 cup annatto seeds diluted in 1/2 cup water (also known as annatto water)
  • 3/4 cup shrimp juice
  • 3 tablespoons fish sauce (patis)
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon fresh garlic, minced
  • 1 medium-sized onion, minced
  • 1/4 cup pork rinds (chicharon), pounded

Toppings:

  • 1/2 lb shrimp, shelled, cooked, and halved lengthwise
  • 1/4 lb adobong pusit, sliced
  • 1/2 cup pork rinds (chicharon), pounded
  • 1 cup napa cabbage (pechay baguio), chopped then blanched
  • 1 piece lemon, quartered
  • 3/4 cup tinapa flakes
  • 3 pieces hard boiled eggs, sliced
  • 1 tablespoon parsley, chopped
  • 2 tablespoons toasted garlic

Watch the cooking video:

Cooking Procedure

  1. Cook the noodles according to package instructions. If you are using the traditional Pancit Malabon noodles, you will need to soak it in water overnight before cooking. Set aside.
  2. Start making the sauce by sautéing the minced garlic and onion.
  3. Add chopped boiled pork and cook for 3 minutes.
  4. Add fish sauce and ground black pepper then stir.
  5. Pour-in shrimp juice and annatto water and let boil.
  6. Add pounded pork rinds (chicharon) then stir.
  7. Simmer for 2 to 3 minutes then turn off heat.
  8. Place the cooked noodles in a large bowl then pour-in the sauce and mix well.
  9. Transfer the sauce and noodle mixture in a wide serving plate and arrange the toppings.
  10. Serve with lemon or calamansi and a lot of love. Share and enjoy!

Number of servings (yield): 6

  
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Comments

  1. When you say shrimp juice, is it the juice you use from boiling the shrimps?

  2. meriam berse says:

    hmm…yummy one of my favorite.wish i can cook this recipe soon..thank u panlasang pinoy

  3. I am very thankful that I found panlasangpinoy.com because I really learn a lot from your videos and the food are all delicious.

  4. thanks, nakaka-miss ang mga pagkain and enjoyed watching your post.:) will definitely try this one soon..:)

  5. gie butler says:

    very helpful ang iyong video, thanks a lot. can’t wait to try your pancit malabon recipe. miss ko na ito.

  6. I haven’t tried your recipe yet but will do soon for Christmas. Thank you for posting a video… it seems easier than I thought.

  7. ask ko lang po, how many servings po ito?? thanks! =)

  8. Does anyone know on where I could buy “tinapa flakes” online? Thanks ^_^

  9. Doris Elnar says:

    Thanks for posting this video,its a big help!!I cooked this on my birthday and it’s a success…more recipes and videos to post!!thank you!=)

  10. hi,

    i tried the recipe, and thank you so much they really like it. it os just my first time to cook it and its really yummy….

  11. Oh, sorry! Please disregard my question po…haven’t watched the video yet when I made my comment…Thanks anyway po.

  12. Hello sir…ask ko lang po pano gawin ang shrimp juice??? Thanks po…=)

  13. HI can I use Chicken instead of Pork because I dont eat pork. or any alternative meat aside form pork?

  14. Well said Sin. I am a fan of Nanay’s and I make sure to drop by every time I visit Malabon.

    • And if you happen to pass by Dagupan City, make sure you grab a bilao of Pansit Malabon of Gorings. It may not be from Malabon, but i assure you, it sure does taste great.