Being a Filipino, I learned that any celebration isn’t complete without pancit, but Pancit Malabon holds a special place in my heart. I first mastered this recipe during my Lola’s 75th birthday celebration when she guided my hands through the process of creating that signature orange-hued sauce in her tiny kitchen in Cavite.
The moment my relatives’ eyes lit up at the sight of those thick, golden noodles loaded with fresh seafood, I knew I had unlocked something special. This isn’t just your ordinary pancit, it’s a celebration in itself, carrying the rich coastal flavors of Malabon City in every bite. The combination of plump shrimp, tender squid rings, and that indulgent crab fat (aligue) sauce transforms simple noodles into something truly extraordinary.
After years of perfecting this special pancit malabon recipe, I’m excited to share my family’s version that never fails to steal the show at every handaan.
Why You’ll Love This Recipe
- Restaurant-Quality: Achieve the same rich, flavorful taste you’d find in Malabon’s famous seafood restaurants
- Impressive Presentation: The vibrant orange-yellow color and abundant toppings make it a showstopping centerpiece
- Customizable: Easy to adjust seafood types based on availability
- Make-Ahead Friendly: Components can be prepared in advance
- Complete Meal: Packed with protein, carbohydrates, and vegetables
Authentic Pancit Malabon (Pancit na may Sarsa ng Hipon at Seafood)
Equipment
- Large wok or kawali (bilao-sized) For final assembly and tossing
- Stock pot (kaldero) For making shrimp stock
- Fine-mesh strainer (salaan) For straining stock and removing foam
- Sharp knife (kutsilyo) For preparing ingredients
- Wooden spoons (sandok na kahoy) For gentle tossing of noodles
- Measuring cups and spoons (Panukat)
- Several mixing bowls For organizing ingredients
- Colander (salaan) For draining noodles
Ingredients
For the Noodles (Pancit)
- 1 kg thick cornstarch or rice noodles pancit luglug or miki
- Water for soaking and cooking
For the Sauce (Sarsa)
- 5 cups shrimp stock sabaw ng hipon
- 2 tablespoons annatto powder atsuete or oil
- 2 tablespoons shrimp paste bagoong alamang – Ginisang preferred
- 2 tablespoons fish sauce patis
- 6 tablespoons cornstarch gawgaw
- 2-3 tablespoons crab fat aligi – Essential for authentic flavor
- Salt and pepper to taste
For the Toppings (Sahog)
- ½ kg large shrimp sugpo, peeled with tails intact
- ½ kg squid pusit, cleaned and sliced into rings
- 250 g smoked fish flakes tinapa
- 4 cups shredded napa cabbage repolyo
- ½ kg pork belly liempo, diced
- 1 cup crushed pork cracklings chicharon
- 1 cup fried garlic bits sinangag na bawang
- 4 hard-boiled eggs itlog, quartered
- Green onions dahon ng sibuyas, chopped
- Calamansi for serving
Instructions
Preparing the Stock (30 minutes)
- Heat oil in stockpot over medium heat (180°C/350°F)
- Sauté reserved shrimp heads until pink and fragrant
- Add 6 cups water
- Simmer for 20 minutes
- Strain and set aside
Preparing the Sauce (15 minutes)
- In a saucepan over medium heat (175°C/350°F):
- Combine strained stock and atsuete powder
- Add shrimp paste and crab fat
- Thicken with cornstarch slurry
- Season with fish sauce, salt, and pepper
Cooking the Noodles (10 minutes)
- Bring large pot of water to boil (100°C/212°F)
- Cook noodles until al dente (6-8 minutes)
- Drain and set aside
Preparing Toppings (20 minutes)
- Pan-fry pork belly until crispy (180°C/350°F)
- Cook shrimp until pink (2-3 minutes)
- Blanch squid rings (1-2 minutes)
- Blanch cabbage (30 seconds)
- Prepare other toppings
Assembly
- Toss noodles with sauce
- Arrange on bilao or large platter
- Top with seafood and garnishes
- Serve with calamansi
Tips from Lola’s Kitchen
- Save shrimp heads for stock – they contain the most flavor
- Don’t overcook the noodles – they’ll continue cooking in the hot sauce
- Prepare toppings before cooking noodles
- Use fresh seafood for best results
- Balance saltiness with calamansi juice
Traditional Serving Suggestions
- Served on bilao for special occasions
- Accompanied by puto (steamed rice cakes)
- Best enjoyed with calamansi
- Traditionally eaten for lunch or during celebrations
Troubleshooting Common Issues
- Sauce too thick:
- Add hot stock gradually until desired consistency
- Noodles too soft:
- Cook less time in boiling water
- Toss with sauce just before serving
- Seafood tough:
- Don’t overcook – remove from heat as soon as color changes
Ingredient Alternatives
- Cornstarch noodles → Rice noodles
- Crab fat → Additional shrimp paste
- Tinapa → Canned tuna flakes
- Pork belly → Chicken
- Fresh seafood → Frozen (thaw completely)
Storage & Reheating
- Store components separately
- Refrigerate up to 3 days
- Reheat noodles with a splash of stock
- Best consumed within 24 hours
- Do not freeze
Variations
- Seafood Overload:
- Add crab meat
- Include mussels and clams
- Vegetable-Rich:
- Add carrots and snow peas
- Include mushrooms
- Special Occasion:
- Add scallops
- Include fish roe
FAQs
Q: Can I make this in advance? A: Prepare components separately up to 24 hours ahead. Assemble just before serving. Q: Is this spicy? A: No, but you can add chili garlic oil for heat. Q: How do I prevent noodles from clumping? A: Toss with a little oil after cooking and don’t overcook. Q: Can I use other seafood? A: Yes, adjust cooking times accordingly. Q: How do I know when seafood is cooked? A: Shrimp turn pink, squid becomes opaque white.Nutrition
The Story Behind Pancit Malabon
Nestled in the northern part of Metro Manila, the city of Malabon has long been known as a fishing community where the bounty of Manila Bay meets the culinary creativity of its people. It’s here, among the fish markets and seafood restaurants that line the city’s waterways, that Pancit Malabon was born – a dish that tells the story of both place and people.
In the 1900s, Malabon was a thriving port town where fishermen would return at dawn with their catches of fresh shrimp, squid, and fish. The local noodle makers, noticing the abundance of seafood, began incorporating these treasures from the sea into their pancit, creating what would become one of the Philippines’ most distinctive noodle dishes. The signature orange hue – derived from achuete (annatto) seeds and crab fat – mirrors the golden sunrises that would greet the fishermen returning with their daily catch.
What sets Pancit Malabon apart from other Filipino noodle dishes is its use of thick, chewy noodles that can stand up to the rich seafood sauce. These noodles were traditionally made fresh in Malabon’s local factories, though today most home cooks use dried versions that still capture the authentic texture. The addition of aligue (crab fat) to the sauce is a stroke of culinary genius that speaks to the resourcefulness of Malabon’s cooks, who learned to use every part of their seafood harvest.
As families moved from Malabon to other parts of Metro Manila and beyond, they brought this beloved dish with them. What was once a local specialty began appearing at special occasions throughout the Philippines – from family reunions to town fiestas. Served on a bilao (traditional bamboo tray), Pancit Malabon became synonymous with celebration and community gathering.
Today, the dish remains a testament to Malabon’s fishing heritage. Local restaurants still serve their own versions, each claiming to have the most authentic recipe passed down through generations. Some families guard their secret ingredients zealously – perhaps a particular ratio of shrimp heads in the stock, or a specific way of preparing the crab fat sauce.
While modern interpretations might add new elements like cream or butter to the sauce, traditionalists maintain that the beauty of Pancit Malabon lies in its straightforward preparation that allows the seafood to shine. The dish exemplifies the Filipino cooking philosophy of layers of flavor – the sweetness of fresh shrimp, the brininess of crab fat, the umami of smoked fish, all harmonizing in one memorable plate.
Walking through Malabon today, you can still find corner stores selling fresh seafood and noodle shops that have been operating for decades. The aroma of garlic being fried and shrimp stock being prepared wafts through the streets, especially during mid-morning when cooks begin preparing for the lunch rush. It’s these sensory experiences that make Pancit Malabon more than just a noodle dish – it’s a cultural artifact that tells the story of a city’s love affair with the sea.
For many Filipino families, making Pancit Malabon is a labor of love that brings people together. The process of peeling shrimp, preparing the stock, and arranging the numerous toppings becomes a shared activity, often accompanied by storytelling and laughter. It’s this communal aspect that has helped preserve the tradition of Pancit Malabon, passing it down from one generation to the next.
Whether enjoyed at a humble carinderia (local eatery) in Malabon or prepared for a special occasion in a Filipino home anywhere in the world, Pancit Malabon continues to evolve while maintaining its essential character. It remains a beloved example of how local ingredients, cultural heritage, and culinary creativity can come together to create something truly extraordinary.