Authentic Pancit Malabon (Pancit na may Sarsa ng Hipon at Seafood)
Pancit Malabon is a luxurious Filipino noodle dish featuring thick rice noodles bathed in a vibrant orange-hued sauce enriched with shrimp stock and crab fat. Distinguished by its coastal origins in Malabon City, this celebratory dish showcases an abundance of seafood - plump shrimp, tender squid rings, and smoked fish flakes - complemented by crispy pork belly, crushed chicharon, and fresh vegetables. The result is a masterful balance of briny, savory, and umami flavors that's traditionally served on a bilao during special occasions.
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
- 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
- Begin by preparing the shrimp stock (sabaw ng hipon). Heat oil in a stockpot over medium heat (180°C/350°F). Sauté shrimp heads until pink and fragrant, then add 6 cups water. Simmer for 20 minutes, then strain and set aside.
- For the sauce (sarsa), combine the strained stock with annatto powder (atsuete) in a saucepan over medium heat (175°C/350°F). Add shrimp paste (bagoong alamang) and crab fat (aligi). Create a cornstarch slurry with cornstarch and water, then add to thicken the sauce. Season with fish sauce (patis), salt, and pepper.
- Prepare the toppings (sahog): Pan-fry diced pork belly (liempo) until crispy (180°C/350°F). Cook peeled shrimp (sugpo) until pink (2-3 minutes), blanch squid rings (pusit) for 1-2 minutes, and quickly blanch shredded cabbage (repolyo) for 30 seconds. Set all toppings aside.
- Bring a large pot of water to boil (100°C/212°F). Cook the thick noodles until al dente (6-8 minutes), being careful not to overcook. Drain and set aside.
- For assembly, toss the noodles with the prepared sauce until well-coated. Arrange on a bilao or large platter, then top with the prepared seafood, vegetables, smoked fish flakes (tinapa), crushed pork cracklings (chicharon), fried garlic (sinangag na bawang), hard-boiled eggs (itlog), and chopped green onions (dahon ng sibuyas). Serve with calamansi on the side.
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
Nutrition
Calories: 450kcalCarbohydrates: 52gProtein: 28gFat: 18gSaturated Fat: 13gPolyunsaturated Fat: 5gMonounsaturated Fat: 17gTrans Fat: 0.01gCholesterol: 405mgSodium: 890mgPotassium: 516mgFiber: 3gSugar: 1gVitamin A: 276IUVitamin C: 3mgCalcium: 132mgIron: 2mg
Tried this recipe?Let us know how it was!