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.
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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.
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
Pancit Malabon Recipe
Ingredients
- 1 lb thick rice noodles
- 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
- 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
Instructions
- 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.
- Start making the sauce by sautéing the minced garlic and onion.
- Add chopped boiled pork and cook for 3 minutes.
- Add fish sauce and ground black pepper then stir.
- Pour-in shrimp juice and annatto water and let boil.
- Add pounded pork rinds (chicharon) then stir.
- Simmer for 2 to 3 minutes then turn off heat.
- Place the cooked noodles in a large bowl then pour-in the sauce and mix well.
- Transfer the sauce and noodle mixture in a wide serving plate and arrange the tinapa flakes, eggs, parsley, garlic, and cabbage on top.
- Serve with lemon or calamansi and a lot of love. Share and enjoy!
Karen Quintana says
Hi! Are thick noodles available in every supermarket?
Arceli Trinidad says
Thank you for the video presentation. All your videos are very clear and easy to follow. I’ve always been a fan of Pansit Malabon while in the Philippines and although you can order it from the Filipino caterers here, they are not as delicious as those in the Philippines. I will try this recipe this weekend. Marami na akong natutunan sa pagluluto, thanks to Panlasang Pinoy!
Maria says
When you say shrimp juice, is it the juice you use from boiling the shrimps?
Vanjo Merano says
It’s the juice that you get from pounding the head of the shrimp.
meriam berse says
hmm…yummy one of my favorite.wish i can cook this recipe soon..thank u panlasang pinoy
Novie Sespene says
I am very thankful that I found panlasangpinoy.com because I really learn a lot from your videos and the food are all delicious.
Ally says
thanks, nakaka-miss ang mga pagkain and enjoyed watching your post.:) will definitely try this one soon..:)
gie butler says
very helpful ang iyong video, thanks a lot. can’t wait to try your pancit malabon recipe. miss ko na ito.
Jane says
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.
PiNk says
Does anyone know on where I could buy “tinapa flakes” online? Thanks ^_^
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!=)
tere says
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….
Jo says
Oh, sorry! Please disregard my question po…haven’t watched the video yet when I made my comment…Thanks anyway po.
ana says
HI can I use Chicken instead of Pork because I dont eat pork. or any alternative meat aside form pork?
Panlasang Pinoy says
Well said Sin. I am a fan of Nanay’s and I make sure to drop by every time I visit Malabon.
hungrynez says
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.
Panlasang Pinoy says
Thanks for the Tip hungrynez. I’ll definitely look or that place if I’m in the area.