Pancit Malabon

pancit malabonHow to make Pancit Malabon:

Pancit Malabon is a type of pancit that originated in Malabon City, Metro Manila, Philippines. It has a yellow-orange color due to a sauce that includes patis (fish sauce) and bagoong (shrimp paste).

Its toppings draw heavily from the fresh seafood that is available in the area and may include fresh shrimp, squid, oysters, and hard-boiled duck or hen eggs, as well as pork.


1/2 cup vegetable or corn oil

1 cup shelled oysters

1 tablespoon finely minced garlic

1 teaspoon salt

1 cup diced tofu or bean curd

1/2 teaspoon freshly ground pepper

1/2 cup diced lean pork

1 lb bihon or rice noodles

1/2 cup squid, cut into rings


2 tablespoons oil

1 tablespoon finely minced garlic pounded to powder

1 cup finely minced onion

2 tablespoons anatto water

2 tablespoons cornstarch

1 cup shrimp juice

1/2 cup tofu, mashed

3 tablespoons patis


1 cup pork cracklings

1/2 cup smoked fish, finely flaked(or smoked oysters)

1/2 cup finely minced scallions

lemon slices

patis or salt


Note: Shrimp juice is prepared by either pureeing shrimp shells in a food processor or pounding them in a mortar and pestle. Add 1/2 cup of water to the puree, mix, mash and strain. Canned shrimp bisque can also be substituted.

1. In a largbe skillet, heat oil and saute garlic until brown. Add bean curd, pork, oysters and squid. Set aside. In the same skillet, cook the sauce, using the leftover oil.

2. Heat the oil. Saute garlic and onion. Cook till garlic is brown and onion is transparent.

3. Add the anatto water. Dissolve the cornstarch in the shrimp juice and add to the mixture. Add the bean curd and simmer over moderate heat until the mixture is thick. Season with patis and pepper.

4. Turn off the heat and set aside. Soak the noodles in hot water for about 5 minutes or until soft. Drain and transfer to a platter. Pour the sauce on top. Garnish with pork cracklings, smoked fish flakes and scallions. Serve hot with lemon slices and patis or salt

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