Pancit Malabon Recipe (Filipino Thick Rice Noodles with Seafood Sauce)
Pancit Malabon is a famous Filipino noodle dish known for its thick rice noodles coated in a rich, flavorful seafood sauce. Originating from Malabon, this dish is loaded with shrimp, squid, chicharon, and boiled eggs, making it a favorite for fiestas and special occasions.
Menu: Pancit Malabon
Ingredients
- 250 grams thick rice noodles (Malabon noodles)
- 200 grams shrimp, peeled and deveined
- 100 grams squid, sliced into rings
- 100 grams smoked fish (tinapa), flaked (optional)
- 1/2 cup crushed chicharon
- 2 boiled eggs, sliced
- 3 cloves garlic, minced
- 1 small onion, chopped
- 2 cups seafood or shrimp broth
- 2 tablespoons annatto oil (achuete oil)
- 2 tablespoons fish sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 1/2 teaspoon ground black pepper
- Spring onions for garnish
- Calamansi for serving
Step-by-Step Instructions
Step 1: Prepare the Ingredients
Clean and slice shrimp and squid. Flake the smoked fish if using. Prepare all toppings in advance to ensure smooth cooking.
Step 2: Cook the Seafood
In a pan, heat annatto oil and sauté garlic and onion until fragrant. Add shrimp and squid, cooking until shrimp turns pink and squid is tender. Set aside some seafood for toppings.
Step 3: Make the Seafood Sauce
Pour in seafood broth and bring to a simmer. Add fish sauce, oyster sauce, and black pepper. Stir in cornstarch slurry and cook until the sauce thickens into a rich, creamy consistency.
Step 4: Prepare the Noodles
Cook or soak thick rice noodles according to package instructions until tender. Drain well to avoid excess water.
Step 5: Combine Noodles and Sauce
Place noodles on a serving platter. Pour the hot seafood sauce over the noodles and toss gently to coat evenly.
Step 6: Add Toppings
Top with shrimp, squid, smoked fish, sliced boiled eggs, crushed chicharon, and chopped spring onions.
Step 7: Serve
Serve with calamansi wedges on the side. Mix thoroughly before eating to enjoy all flavors.
Tips for Perfect Pancit Malabon
- Use shrimp heads to make a richer seafood broth.
- Do not overcook squid to keep it tender.
- Annatto oil enhances both color and flavor.
- Serve immediately for the best texture.
Common Mistakes to Avoid
- Watery sauce – always thicken properly with cornstarch.
- Overcooking noodles – can become too soft or sticky.
- Skipping seafood broth – reduces authentic flavor.
- Too many toppings at once – can overpower the dish.
Extra Info / Insights
Pancit Malabon is often compared to Pancit Palabok and Pancit Luglug. The key difference is its thicker noodles and richer seafood-based sauce. It is commonly served during large celebrations and is known for its vibrant orange color and bold flavors. You can also customize it by adding mussels, crab meat, or tofu.
FAQ
- Can I use bihon noodles? – You can, but traditional Pancit Malabon uses thick rice noodles.
- Can I make it without seafood? – Yes, but it will lose its signature flavor. You can substitute with chicken or tofu.
- How do I make the sauce thicker? – Add more cornstarch slurry gradually while stirring.
- Can I prepare this ahead of time? – Prepare sauce and toppings ahead, but assemble before serving.
- What toppings can I add? – Tinapa, mussels, crab meat, and green onions are great additions.
Internal Links
Related recipes: Pancit Palabok, Pancit Luglug
External Link
Learn more about Filipino Pancit: Pancit on Wikipedia
Conclusion
This Pancit Malabon Recipe is a rich and flavorful Filipino noodle dish packed with seafood goodness. Perfect for celebrations and family gatherings, it’s a must-try classic that’s both delicious and satisfying.