Pancit Malabon Recipe

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Pancit Malabon is a Filipino noodle dish that originated in Malabon City.  This flavorful dish has yellow sauce due to achuete, shrimp broth and flavor seasoned with patis and chicharon. Compared to Pancit Palabok, Pancit Malabon has thicker noodles

Way back in our hometown, Pancit Malabon is one of my favorite meriendas, aside from my all time favorite Spaghetti. My mother will always bought me Pancit Malabon from the University Canteen that I really love. But that was more than 20 years ago since I last tasted that Pancit Malabon.

Although there are Pancit Malabon here in Bulacan, I still longed for that Pancit Malabon from our hometown. I am happy that I was able to cook that same tasting Pancit Malabon . Would you like to try it too?

Here is my simple Pancit Malabon recipe:

Ingredients:

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 flours

crushed chicharon

pepper and salt to taste

Toppings:
3 hard boiled eggs
spring onions

crushed chicharon

calamansi

Pancit Malabon noodles, cooked according to packaging instruction

Cooking Instructions:

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.
5. Arrange in a plate with the toppings like this.

You may add more toppings like shrimps but for me kasi the taste is for than enough to satisfy my cravings for this flavorful Pancit Malabon.