📝 About This Recipe
Originating from the coastal town of Malabon, this iconic Filipino noodle dish is a celebration of the sea, featuring thick rice noodles drenched in a rich, umami-packed shrimp gravy. Unlike its thinner cousins, Pancit Malabon is prized for its bold orange hue, achieved through natural achuete (annatto) oil, and its lavish crown of fresh seafood and crunchy garnishes. It is the ultimate party dish, offering a symphony of textures and smoky, savory flavors that capture the essence of traditional Filipino hospitality.
🥗 Ingredients
The Noodles
- 1 lb Thick Cornstarch or Rice Noodles (Palabok/Malabon style) (soaked in water for at least 4 hours or overnight)
The Savory Sauce Base
- 2 cups Shrimp Heads and Shells (crushed to extract juices)
- 4 cups Water or Shrimp Stock
- 3 tablespoons Annatto Seeds (Achuete) (soaked in 1/4 cup warm water to extract color)
- 1/2 cup All-purpose Flour (diluted in 1/2 cup water)
- 4 tablespoons Fish Sauce (Patis) (adjust to taste)
- 1/2 cup Smoked Fish Flakes (Tinapa) (finely shredded)
Aromatics and Proteins
- 5 cloves Garlic (minced)
- 1 medium Onion (finely chopped)
- 3 tablespoons Pork Fat or Vegetable Oil
- 1/2 lb Shrimp (peeled and deveined)
- 1/2 lb Squid (cleaned and sliced into rings)
The Essential Toppings
- 3-4 pieces Hard-boiled Eggs (sliced into rounds)
- 1 cup Chicharon (Pork Cracklings) (crushed)
- 1/4 cup Toasted Garlic (golden brown)
- 1/2 cup Green Onions (chopped)
- 1 cup Napa Cabbage (shredded and blanched)
- 6-8 pieces Calamansi (halved for serving)
👨🍳 Instructions
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1
Prepare the shrimp stock by boiling the crushed shrimp shells and heads in 4 cups of water for 10-15 minutes. Strain the liquid through a fine-mesh sieve, pressing the heads to extract all the 'fat' and flavor. Set the stock aside.
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2
In a large pot of boiling water, cook the pre-soaked thick rice noodles. Since these are thick, they may take 10-15 minutes to become tender but still chewy (al dente). Drain and set aside.
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3
In a wide wok or deep pan over medium heat, add the pork fat or oil. Sauté the minced garlic until golden and fragrant, then add the onions and cook until translucent.
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4
Add the shrimp and squid rings to the pan. Sear quickly for 2 minutes until just cooked through. Remove the seafood from the pan and set aside to prevent overcooking; these will be used for topping.
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5
In the same pan, pour in the prepared shrimp stock and the strained annatto water (discard the seeds). Bring to a gentle simmer.
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6
Stir in the shredded smoked fish (tinapa) flakes. This provides the signature smoky depth that Malabon is famous for.
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7
Slowly whisk in the flour-water mixture while stirring constantly to avoid lumps. Continue to simmer until the sauce thickens to a consistency that can coat a spoon heavily.
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8
Season the sauce with fish sauce (patis) and cracked black pepper. Taste and adjust—it should be boldly savory.
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9
Add the cooked noodles into the sauce. Toss thoroughly using two large spatulas until every strand is coated in the vibrant orange sauce. If it looks too dry, add a splash of hot water.
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10
Transfer the coated noodles to a large serving platter (bilao). Flatten the surface slightly.
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11
Layer the blanched napa cabbage over the noodles, then artistically arrange the cooked shrimp, squid, sliced eggs, and crushed chicharon.
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12
Finish with a generous sprinkle of toasted garlic and chopped green onions. Serve immediately with calamansi halves on the side.
💡 Chef's Tips
Soaking the thick noodles for several hours is non-negotiable; it ensures even cooking without the outside getting mushy. Don't skip the tinapa (smoked fish) flakes; it is the 'secret' ingredient that provides the authentic Malabon flavor profile. If you can't find calamansi, use lime wedges as a bright, acidic substitute to cut through the richness of the sauce. For an extra rich sauce, you can whisk in a tablespoon of crab fat (taba ng talangka) during the simmering stage. Make sure the chicharon is added just before serving so it retains its crunch against the soft noodles.
🍽️ Serving Suggestions
Serve with a side of warm Filipino dinner rolls (Pandesal) to mop up any extra sauce. Pair with a cold glass of Sago't Gulaman (brown sugar pearl drink) for a classic merienda experience. Accompany with extra fish sauce and chilies on the side for those who prefer a saltier or spicier kick. This dish is best served family-style on a bamboo tray (bilao) lined with wilted banana leaves for an authentic presentation.