Pancit Malabon is a type of pancit, which means a stir-fried noodle dish. is extremely delicious, decorative, and most pleasing to the eye. It is sometimes called Pancit Luglug. Its origins are traced back to Malabon City (Part of Manilla) in the Philippines. Malabon is on the coast where most of the local fish markets are. The dish is often a yellow-orange color due to the use of annatto oil. It has a similar taste to Pancit Palabok. The main difference is the type of noodles used. An extremely thin noodle is used in Pancit Palabok in contrast to a thicker noodle which is used in this dish. It also has a very different cooking procedure. It is furthermore unique due to the wide variety of seafood topping used. In this recipe, we have used the most common seafood ingredients, but
feel free to add your own depending on availability at your local
market. For example, oysters and crabs pincher can be additional
toppings. It is often served at festive events or social gatherings. It is, however, seldom cooked in homes, but rather ordered on a Bilao from a restaurant.
[btn color=”orange” target=””]Ingredients:[/btn]
- 300 g thick rice or corn starch sticks noodles
- 1/2 kilo medium fresh shrimp, boiled
- 1/4 cup squid adobo
- 1/2 cup chicharon crushed
- 1/4 cup celery leaves or kintsay, chopped
- 2 stalks spring onions chopped
- 3 hard boiled egg sliced
- 1 1/2 cup pechay baguio chopped (optional)
- 2-4 tbsp lemon or calamansi extract
- 3 tbsp fried garlic
- 1/2 cup tinapa flake
For the Sauce:
- 1/4 cup annatto oil
- 1 small onions chopped
- 3 cloves garlic minced
- 1/4 kilo ground pork (optional)
- 1 1/2 cup cup shrimp stock
- 2 tbsp cornstarch diluted in 3 tbsp water
- salt and pepper to taste
- Servings: 5
- Time: 45 minutes
- Level: Moderate
- Cuisine: Filipino
[btn color=”orange” target=””]Cooking Video:[/btn]
[btn color=”orange” target=””]Directions:[/btn]
- Pour annatto oil in a preheated pan. Saute garlic and onion until soft and fragrant. Place in ground pork and saute for a few minutes until light brown.
- Pour in shrimp stock. Season with salt and pepper. Stir and bring to a boil.
- After a boil, add the diluted cornstarch and stir until the sauce slightly thickens. Turn off heat.
- Blanch the pre soaked noodles in boiling water for a minute. Drain and place in the pan with sauce.
- Stir until the noodles coated well with the sauce. (You can also mix it with some chicharon, tinapa flakes if you wish.) Set aside on a plate or bilao.
- Garnish with steamed shrimp, adobong pusit, kintsay leaves, tinapa flakes, crushed chicharon, hard boiled egg, fried garlic, cabbage, spring onions, and sliced calamansi.
- Serve and enjoy!