The Original Pancit Malabon Ingredients and Recipe
Pancit Malabon (Pancit ng taga Malabon) is a traditional Filipino dish usually served at festivals and family gatherings. It originated from Malabon, Metro Manila, Philippines. It’s a type of Pancit, a famous Filipino noodles dish, but it uses traditional thick rice noodles and is less saucy than other Pancit dishes.
As its origin (Malabon) is a coastal area and has a famous fish market, the dish has a lot of seafood ingredients. The most common ingredients are shrimp, smoked fish flakes (Tinapa flakes), and squid. We can use Oysters (talaba) and mussels (Tahong) as well. The best way is to soak the noodles until they are pliable, but ultimately, ‘Quick And Easy To Cook’ can also be used if available.
Prices:
| Serving Size | Price |
|---|---|
| Single Order: | ₱ 60.00 |
| 3-5 Persons: | ₱ 370.00 |
| 6-10 Persons: | ₱ 620.00 |
| 11-15 Persons: | ₱ 730.00 |
| 16-20 Persons: | ₱ 840.00 |
| 21-25 Persons: | ₱ 950.00 |
If you enjoy exploring different food offerings, you might also want to check the cookout menu for a variety of affordable options.
Pancit Malabon Recipe
Pancit Malabon is topped with shrimp sauce and other seafood ingredients, which distinguish it from the usual Pancit or Pancit Palabok and give it more of a seafood dish’s flavour. It has less sauce, but enough to stick to the noodles.
Course: Main Course, Snack Cuisine: Filipino
Prep Time: 20 minutes
Cook Time: 40minutes
Total Time: 1 hour
Ingredients
- 1 kilo thick rice noodles
- 6 tbsp Achuete oil [achuete powder diluted in warm cooking oil (cooking oil warmed in the microwave)]
- 6 cups shrimp stock
- 2 tbsp minced garlic
- 1 cup all-purpose flour
- 1 cup of water
- 2 tbsp fish sauce
- salt and pepper to taste
Toppings
- 2 cups napa cabbage, shredded
- 1/2 kilo pork belly
- 4 hard-boiled eggs, sliced
- 1 1/2 cups of shrimps, head on
- 1/2 cup spring onions, chopped finely
- 4–6 pcs Calamansi, sliced
- 4 tbsp fried garlic bits
- 1 cup smoked Tinapa, flakes (optional)
- 1 cup Chicharon, crushed (optional)
Instructions
- Soak the rice noodles overnight before cooking. If you are using traditional Malabon noodles or if you are using easy-to-cook noodles, then cook them according to the package instructions.
- Add sauce, cabbage, crushed chicharon, and Tinapa flakes to the noodles. Mix the ingredients by tossing them and then transfer to a plate.
- Add the topping layers of shrimp, pork, egg slices, spring onions, and fried garlic, and then serve the dish with slices of Calamansi for added flavour.
For the Toppings
- Add 2 cups of water to a small pot and heat it until it boils. Add cabbage to the boiled water and cook for about half a minute. Remove the cabbage from the pot with a slotted spoon, dip it into the ice-cold water, and then set it aside after draining the water.
- Cook pork belly in a pan over medium heat and stirring in intervals. When it becomes light brown and crispy, remove from the pan on paper towels if available.
- Boil one cup of water on medium heat. Add shrimp (heads removed) and cook for 1 to 2 minutes, until they change colour. Extract from the pot with a slotted spoon and peel upon cooling. Reserve the remaining liquid.
- Drizzle 1 tablespoon of oil into a pan on medium heat. Add Tinapa flakes and cook with regular stirring until light brown. This should also take about 1 to 2 minutes. Remove from the pan and set aside.
For the Sause
- Mix one cup of flour with the same amount of water and set aside.
- Now chop the reserved shrimp heads roughly and cook these in a pot full of 6 cups of water—also add the reserved liquid from the phase of boiling the shrimp for the topping.
- When boiled, skim the foam from the top of the liquid. Now lower the heat and gently cook it for about 10 minutes so it leaves the flavour. Pour the mixture through a strainer to extract the shrimp solids from the liquid.
- Take Achuete oil in a pan and heat it. Add garlic to the sauté.
- Now add shrimp stock and bring it to a boil.
- Add the water mixed with flour, prepared earlier, and add salt and pepper and fish sauce as per taste.
- Remove from the stove and set aside.
Cooking video of The Original Pancit Malabon:
Nutrition
- Serving Size: 1 cup
- Calories: 416 Kcal
- Fat: 20 g
- Carbohydrates: 46 g
- Protein: 15 g
FAQs
Conclusion
Pancit Malabon is a delightful Filipino dish bursting with seafood flavours. This recipe offers a detailed guide, from preparing the thick rice noodles to creating a flavorful shrimp sauce and various toppings. With its focus on fresh ingredients and customizable options, Pancit Malabon is a perfect dish for a celebratory gathering or a flavorful weeknight meal. So, gather your loved ones and savour the symphony of seafood flavours in this beloved Filipino classic!
How much bihon-guisado, with pichi pichi, good for 6-10 persons. How much deliver to Imus, Cavite
To find out how much Bihon Guisado with Pichi Pichi for 6–10 persons would cost and to check delivery fees to Imus, Cavite, we recommend visiting the Amber menu. There, you’ll find the latest and most accurate prices, along with all the details you need.
If you have any further questions, feel free to ask! 😊
very informative articles or reviews at this time.
Excellpent post. I was checking constantly this weblog aand I’m
inspired! Extremely helpful information specifically the ultimate phase :
) I handlee such information much. I used to bee seeking this particular info for a long time.
Thank you and best of luck.
Thank you for your kind words and support!
We’re thrilled to hear that you found the information helpful and inspiring. If there’s anything specific you’re looking for or any topic you’d like us to cover, feel free to let us know. We’re always here to help!
Wishing you the best of luck as well!
Very insightful, this review answered all my questions
Thank you so much for your feedback!
We’re glad to hear that the review addressed all your questions. If you have any more inquiries or need further clarification, don’t hesitate to reach out. We’re always happy to help!
How to order online?
Located in Cabuyao Laguna
Any link?