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Home » Recipe Index » Fish and Seafood » Pancit Malabon

Pancit Malabon

Published: Feb 22, 2021 · Modified: Feb 22, 2021 by Lalaine Manalo · This post may contain affiliate links

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Pancit Malabon is the ultimate noodle experience! Topped with a flavor-packed shrimp gravy and a variety of seafood and garnishes, this classic Filipino dish is hearty, tasty, and sure to wow the crowd!

Pancit Malabon with assorted toppings on a bilao
Pancit Malabon

One of my close friends had a baby shower-slash-potluck over the weekend. I initially planned on buying a tray of sandwiches or a couple of large pizzas for the party, but my other friend coordinating the get-together insisted that I prepare a homemade dish, even going as far as delegating Pancit Malabon to me.

No complaints on my part as I haven't had this Filipino classic for a while, and I was nothing but eager to satisfy the cravings. Judging from the empty aluminum pan I brought the pancit in, everyone enjoyed it as much as I did.

thick cornstarch noodles, squid rings, tinapa flakes, peeled shrimp, diced pork belly, cabbage, crushed chicharon, crab fat in individual bowls

Pancit Malabon is a traditional Filipino dish that originated from Malabon city, hence the name. Like most pancit, it's commonly served during fiestas or special occasions on a bilao, a flat-round container of woven bamboo, rattan, or wood, which adds to the “native feel” of the dish.

It's made of thick rice or cornstarch noodles and a yellow-orange hued sauce which draws flavor and color from achuette (annatto seeds), shrimp broth, and crab fat. The array of toppings reflects the abundant coasts of the area where fishing was once a major livelihood, and it's common to find it heavily laden with harvests from the sea.

steps on how to make pancit malabon

Pancit Malabon Ingredients

  • Noodles –  Pancit Malabon uses thick rice or cornstarch noodles. They're cooked in boiling water until al dente, drained, and tossed with the shrimp gravy before garnishing with various toppings.
  • Sauce – the yellow-orange gravy derives its color and taste from shrimp stock, patis, and atsuete. While it's similar to that of Pancit palabok and Pancit luglug,  the addition of crab fat gives it a more distinct flavor.
  • Toppings – a generous assortment of seafood toppings set Pancit Malabon apart from other pancit dishes. Along with the usual hard-boiled eggs, pork crackling, toasted garlic bits, and green onions. shrimp, and smoked fish flakes,  the toppings or garnishes may include oysters, squid, mussels, and shrimp as well as blanched Napa cabbage.

Pancit Malabon on a white serving plate

How to serve

  • Due to a somewhat elaborate process, Pancit Malabon is usually reserved for fiestas or special gatherings such as birthdays and holidays.
  • To serve, toss the noodles with the sauce, transfer to a bilao or platter, and garnish with the choice toppings. To enjoy, spritz with calamansi to brighten flavors.
  • Store leftovers in a covered container and refrigerate for up to 3 days.
  • Reheat in the microwave at 2 to 3-minute intervals until completely warmed through, stirring well after each interval.

More noodle recipes

  • Pancit Bihon Guisado
  • Pancit Upo
  • Pancit Sotanghon
Pancit Malabon with assorted toppings on a bilao
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3.31 from 13 votes

Pancit Malabon

Pancit Malabon is sure to wow the crowd! Topped with shrimp gravy and a smorgasbord of toppings, this classic Filipino noodle dish is hearty, tasty, and sure to be a party favorite! 
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Main Entree
Cuisine: Filipino
Servings: 6 Servings
Calories: 733kcal
Author: Lalaine Manalo

Ingredients

  • 1 package (16 ounces) thick cornstarch or rice noodle sticks
  • water

For the Toppings

  • canola oil
  • 4 cups napa cabbage, shredded
  • ½ pound pork belly, diced
  • ½ pound squid, cleaned and cut into rings
  • ½ pound large head-on shrimp,
  • 1 cup tinapa flakes
  • 1 cup pork cracklings, crushed
  • fried garlic bits
  • 4 hardboiled eggs, peeled and quartered
  • ¼ cup green onions, chopped
  • calamansi

For the Sauce

  • 5 cups shrimp stock
  • 1 tablespoon annatto powder
  • 2 tablespoons shrimp base powder or 2 bouillon cubes
  • 2 tablespoons fish sauce
  • 6 tablespoons cornstarch
  • 2 tablespoons crab fat
  • salt and pepper to taste

Instructions

  • In a bowl, soak noodles in water until softened. Drain well.
  • In a pot over medium heat, bring about 6 cups of water to a boil. Add noodles and cook for about 5 to 7 minutes or until cooked but firm to bite. Drain well and set aside.
  • In a pot over medium heat, bring about 2 cups water to a boil. Add cabbage and cook for about 30 to 35 seconds or until tender yet crisp. With a slotted spoon, remove from pot and submerge into a bowl of iced water until cooled. Drain well and set aside.
  • In a pot over medium heat, bring about 1 cup to a boil. Add squid and cook for about 1 to 2 minutes. Using a slotted spoon, remove from the pot and set aside.
  • In a pan over medium heat, add pork belly and cook, stirring occasionally, until lightly browned and crisp. Remove from pan and drain on paper towels.
  • Peel shrimp, leaving tail intact. Reserve shrimp heads.
  • In a pot over medium heat, bring 1 cup water to a boil. Add shrimp and cook for about 1 to 2 minutes or until color changes. With a slotted spoon, remove shrimp from pot and set aside. Reserve liquid.
  • In a pan over medium heat, add 1 tablespoon oil. Add tinapa flakes and cook, stirring regularly, for about 1 to 2 minutes or until lightly browned and heated through. Remove from pan and set aside.
  • With a knife, coarsely chop reserved shrimp heads. In a pot over medium heat, combine shrimp heads and 5 cups water. Bring to a boil, skimming any foam that rises to top. Lower heat and simmer for about 10 minutes to extract flavor. Using a fine-mesh strainer, strain liquid and discard shrimp solids.
  • In a small bowl, combine ¼ cup of the shrimp stock and annatto powder. Stir well until annatto powder is dissolved and water has changed to orange color.
  • In a large saucepot over medium heat, combine shrimp stock (about 4 cups from boiling the shrimp heads and about 1 cup reserved from boiling shrimp), fish sauce, and annatto water.
  • Add shrimp base and stir until dissolved. Bring to a boil.
  • In a small bowl, combine cornstarch and ¼ cup water. Stir until smooth. Whisking vigorously, slowly add the cornstarch slurry to shrimp stock and continue to cook for about 5 minutes or until slightly thickened.
  • Add crab fat and stir until combined. Season with salt and pepper to taste.
  • In a large bowl, combine noodles, cabbage, sauce, chicharon and tinapa flakes. Gently toss and then transfer to serving plate.
  • Top with hard boiled eggs, shrimp, pork, toasted garlic bits and green onions. Serve with calamansi wedges.

Video

Notes

For variety, other seafood such as oysters and mussels are also good topping options. Steam until fully cooked.

Nutrition

Calories: 733kcal | Carbohydrates: 75g | Protein: 40g | Fat: 28g | Saturated Fat: 10g | Cholesterol: 359mg | Sodium: 1731mg | Potassium: 701mg | Fiber: 2g | Sugar: 2g | Vitamin A: 403IU | Vitamin C: 18mg | Calcium: 210mg | Iron: 3mg
Tried this recipe? I'd love to see what you made!mention @Kawalingpinoy and hashtag your photo with #kawalingpinoy

 

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Lalaine from Kawaling Pinoy

Hello! My name is Lalaine and welcome to Kawaling Pinoy where you’ll find Filipino and Asian-inspired recipes, cooking tips, and how-to videos. Read more...

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Comments

  1. jessica says

    December 02, 2020 at 6:45 am

    Hi! I'm not sure if you've tried Manila Sunset's pancit malabon in Cerritos/Artesia area, but I was wondering if you have, does your recipe have a similar taste? I lived in Long Beach but moved to Las Vegas. They don't have a manila sunset out here and i'm craving for pancit malabon.

    Reply
  2. Gerry says

    October 16, 2020 at 3:57 am

    What is Shrimp base?

    Reply
    • Lalaine Manalo says

      February 22, 2021 at 7:12 pm

      It's like chicken bouillon but shrimp :). It comes in powder form or cubes and the most popular brand I can think of is Knorr.

      Reply
  3. janjan says

    May 04, 2020 at 5:20 pm

    optional po ba ang paglagay ng taba ng talangka

    Reply
    • Lalaine Manalo says

      February 22, 2021 at 7:12 pm

      I highly recommend it but you can skip if you don't have any available 🙂

      Reply
  4. Donna says

    June 26, 2019 at 6:13 am

    Pwede ba lutuin na yung sauce day before the event?

    Reply
    • Lalaine Manalo says

      February 22, 2021 at 7:13 pm

      Yes, you can. Make sure lang to refrigerate para di mapanis 🙂

      Reply
  5. jodolo says

    May 18, 2019 at 2:03 am

    where can you get shrimp stock? can we substitute using knorr shrimp boullion. making my own shrimp stock would double the cooking time...

    Reply
    • jodolo says

      May 18, 2019 at 2:06 am

      or is this okay? https://www.campbells.com/swanson/stock/seafood-stock/ please let me know.

      Reply
      • Lalaine Manalo says

        May 18, 2019 at 5:37 am

        I've never tried seafood stock but it should work since it's common to add shrimp, squid and other seafood to Pancit Malabon 🙂

        Reply
    • Lalaine Manalo says

      May 18, 2019 at 5:35 am

      I make it from scratch by boiling and then extracting the juices from shrimp heads but yes, you can use shrimp bouillon 🙂

      Reply
  6. RAine says

    August 24, 2017 at 4:22 pm

    Where do you get the shrimp base? What does it look like? Which area in Seafood City or ISland Pacific do you find it in? Thanks

    Reply
    • Lalaine Manalo says

      February 22, 2021 at 7:13 pm

      It's like chicken bouillon, usually Knorr ang brand. You can find it in powder form or cubes.

      Reply
  7. vilma says

    May 10, 2015 at 8:20 am

    Where do buy the crab fat from? Thank you

    Reply
    • Lalaine says

      May 10, 2015 at 9:06 am

      I buy it from Seafood City in Cerritos, it comes bottled. Taba nang talangka 🙂

      Reply

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