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Pancit Malabon is a vibrant and flavourful noodle dish that captures the essence of Filipino cuisine. Known for its signature orange sauce and rich toppings, this hearty dish hails from Malabon City, a coastal area north of Manila famous for its seafood.
Whether served during birthdays, fiestas, or casual gatherings, Pancit Malabon brings a festive flair to any table, making it a dish synonymous with celebration and community. It’s a culinary masterpiece that embodies the Filipino spirit, bold, colourful, and deeply rooted in tradition.
What Is Pancit Malabon?
Pancit Malabon is a noodle dish that features thick rice noodles bathed in a savoury, seafood based sauce. What sets it apart from other pancit varieties is its vibrant orange colour, achieved through the use of annatto seeds, and its abundance of seafood and other flavourful toppings. It’s a dish meant to be shared, often served on large platters to encourage communal dining, a hallmark of Filipino culture.
This noodle dish is a staple at Filipino gatherings, where it’s loved for its bold flavours and eye catching presentation. Topped with a medley of ingredients that range from shrimp to hardboiled eggs, it offers a symphony of textures and tastes in every bite. Pancit Malabon is more than just a meal, it’s a centrepiece that brings people together.
Ingredients and Taste
The defining feature of Pancit Malabon is its thick rice noodles, which provide a chewy and satisfying base for the dish. These noodles are generously coated in a rich sauce made from shrimp broth, annatto oil, and a mix of seasonings that give the dish its distinct savoury and slightly nutty flavour. The sauce clings to the noodles, ensuring every bite is packed with flavour.
Toppings are where Pancit Malabon truly shines. Plump shrimp, tender squid, and flaky smoked fish (tinapa) are just some of the seafood elements that celebrate the dish’s coastal origins.
Additional toppings like hardboiled eggs, crushed chicharrón (pork cracklings), and spring onions add layers of texture and flavour, while a squeeze of calamansi (Filipino lime) provides a bright, tangy contrast to the rich sauce.
The result is a dish that is as complex as it is comforting. The seafood brings a briny freshness, the sauce delivers a depth of umami, and the toppings provide a satisfying mix of crunch and creaminess. It’s a culinary experience that’s deeply satisfying and distinctly Filipino.
A Taste of History
Pancit Malabon owes its name and origins to Malabon City, a place renowned for its thriving seafood industry. The dish reflects the area’s abundance of fresh ingredients, with shrimp and fish often taking centre stage.
Its roots can be traced back to the Chinese influence on Filipino cuisine, as pancit itself is derived from the Hokkien word “pian e sit,” meaning “something conveniently cooked.”
Over time, the dish evolved to incorporate local flavours and ingredients, creating the uniquely Filipino version we know today. Pancit Malabon became a staple in celebrations, its large servings and festive presentation making it ideal for gatherings. The use of annatto seeds not only adds flavour but also gives the dish its striking orange hue, a visual nod to the vibrant culture it represents.
Pancit Malabon (Shrimp Noodles) Recipe
Serves: 4 people
Ingredients:
For the Noodles and Toppings:
- 400g thick rice noodles (preferably Pancit Malabon noodles)
- 250g small shrimp, peeled and deveined
- 150g squid, cleaned and sliced into rings
- 2 hardboiled eggs, sliced
- 1 cup pork chicharrón (crispy pork cracklings), crushed
- 1/2 cup smoked fish flakes (tinapa)
- 1/4 cup scallions, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/2 cup cabbage, finely shredded (optional)
- Calamansi (or lime wedges) for garnish
For the Sauce:
- 2 tbsp annatto seeds (atsuete), soaked in 1/4 cup warm water
- 3 tbsp cooking oil
- 3 garlic cloves, minced
- 1 medium onion, finely chopped
- 1/2 cup shrimp stock (reserved from boiling shrimp shells)
- 2 tbsp fish sauce
- 1 tsp ground black pepper
- 2 tbsp corn starch mixed with 2 tbsp water
Directions
To begin, prepare the noodles by soaking them in warm water until softened, about 10–15 minutes. Drain and set aside. Meanwhile, boil the shrimp shells with 2 cups of water for 10 minutes to create a flavourful shrimp stock. Strain and reserve the liquid.
In a large skillet or wok, heat the cooking oil over medium heat. Add the annatto seeds, stir until the oil turns a vibrant orange, then strain out the seeds, keeping the oil. This step ensures the sauce has the signature Pancit Malabon colour.
Using the annatto oil, sauté the garlic and onion until fragrant. Add the shrimp and squid, cooking for 2–3 minutes or until just tender. Remove the seafood from the pan and set aside, leaving the aromatic oil in the skillet.
Pour the reserved shrimp stock into the skillet, then season with fish sauce and black pepper. Bring to a gentle simmer. Stir in the corn starch slurry, whisking continuously to thicken the sauce. Adjust the seasoning to taste, ensuring a balance of savoury and slightly salty flavours.
Toss the drained noodles into the skillet, ensuring they are evenly coated with the sauce. Use tongs or a large fork to gently combine, being careful not to break the noodles. If the mixture seems dry, add a splash of water or shrimp stock to loosen it.
Prepare the toppings. Arrange the cooked shrimp and squid, smoked fish flakes, shredded cabbage, and chicharrón in separate sections atop the noodles. For an authentic presentation, maintain distinct layers for visual appeal.
Finish with sliced hardboiled eggs, a sprinkling of scallions, and parsley. Arrange calamansi or lime wedges around the edges for a fresh citrus kick.
Serve Pancit Malabon warm on a large platter, allowing diners to mix the toppings with the noodles as they eat. Encourage squeezing calamansi juice over the dish for a burst of brightness. Pair with extra chicharrón and tinapa flakes on the side for added crunch and flavour.
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