Pancit Malabon

Pancit Malabon
Pancit Malabon originated in Malabon City. Its yellow-orange color is because it’s mixed with patis and bagoong. The local seafood of Malabon City influenced the ingredients on this recipe. Serves 4 to 6.


  • ½ cup cooking oil
  • 1 teaspoon salt
  • 1 tablespoon garlic, minced
  • ½ teaspoon ground pepper
  • 1 cup diced tokwat (tofu)
  • ½ cup lean pork, diced
  • 1 cup shelled oysters
  • 1 pound rice noodles
  • ½ cup squid, cut into rings
  • 2 tablespoons oil
  • 1 cup onion, minced
  • 2 tablespoons annatto water (soak seeds in ½ cup of water and extract the liquid)
  • 2 tablespoons cornstarch
  • 1 cup shrimp juice
  • ½ cup tokwat (tofu), mashed
  • 3 tablespoons patis
  • 1 cup pork cracklings, pounded to powder
  • ½ cup smoked fish, finely flaked
  • ½ cup scallions, finely minced
  • Lemon slices

Cooking Directions

  1. In a large skillet, heat oil and sauté garlic until brown. Add tokwat, pork, oysters and squid. Set aside.
  2. In the same skillet, cook the sauce with leftover oil. Heat the oil. Sauté garlic and onion. Cook until garlic is brown and the onion is transparent. Add the annatto water. Dissolve the cornstarch in the shrimp juice and add to the mixture. Add the bean curd and simmer over moderate heat until the mixture is thick. Season with patis and pepper. Set aside.
  3. In a medium pot, soak noodles in how water until soft. About 5 minutes. Drain and transfer to a platter. Pour the sauce on top. Garnish with pork cracklings, smoked fish flakes and scallions. Serve hot with lemon slices and patis.

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