May 28, 2020

Pancit Malabon Recipe

It weekends again and time to make special dishes.

Here is a simple yet mouth-watering snack. Pancit Malabon.

Pancit Malabon

Pancit Malabon is a Pinoy dish made of another variety of noodles originated from Malabon City, where the name probably came from. It is also known as Pancit Luglug.

The noodles is round and thicker compared with pancit bihon.

Pancit Malabon

The sauce is yellow-orange due to the annatto or achuete seeds. The sause is flavored with shrimp broth and fish sauce or patis. It is further thickened by adding ground chicharon and beaten eggs.

Pancit Malabon

Pancit Malabon is commonly topped with cooked shrimp, squid, boiled eggs and tinapa flakes and garnished with chopped spring onions, toasted garlic. It is best served with calamansi.

Pancit Malabon

Pancit Malabon


For Sauce:
1/4 kg giniling
2 cloves garlic, crushed and minced
1 small onion, minced
1 tablespoon achuete powder, dissolve in 1/2 cup water
2 pork cubes in 3 1/2 cups waters
6 tablespoons flour
crushed chicharon
pepper and salt to taste

3 hard boiled eggs
spring onions
crushed chicharon

Pancit Malabon noodles (454 g), cooked according to packaging instruction


1. Saute garlic and onion. Then add giniling and cook until brown.
2. Add dissolved achuete powder and pork broth. Let simmer for 2 minutes.
3. Slowly add the flour with constant stirring to achieve it's sauce texture consistency. Simmer for 1 minute.
4. Add the cooked Pancit Malabon noodles and add the crushed chicharon.

Serving size: 4-5

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