Pancit malabon recipe – this noodle dish is unique to the Philippines. The main stand-out feature of this dish is its orange sauce. Usually, the dish consists of noodles topped with hard-boiled eggs, shrimp, pork rinds, and other garnishes. But there are different optional toppings with this dish. What makes the sauce of this dish the bright color it is, is due to the mixture of achuete (annatto seeds), shrimp broth, and flavor seasoned with patis (fish sauce for a complex umami flavor) and taba ng talangka (crab fat).
The word pancit is a general term for many traditional Filipino noodle dishes. Depending on the noodles used, method of cooking, place of origin, or the ingredients, there are various types and name bases you can list. Among the different noodle dishes, pancit malabon is one of the simpler recipes. If you are interested in trying the dish, here is one pancit malabon recipe to try.
History of Pancit Malabon
This noodle dish originates from Malabon, Metro Manila, Philippines and dates back as far as the 1800s. During that time, the dish was called “pancit balame.” When the 1900s hit, it earned its current name from Manileños stopping for food to and from location shootings. Since Malabon was the only place at the time dishing out this pancit type, it is how it gained the name “Pancit Malabon.” Another unique thing about the noodles in the dish is that the dry, firm, fat white noodles were made of 70% rice and 30% flour.
If you liked this Filipino dish, then you may also like our “Pork Bistek Recipe” or “Lechon Paksiw Recipe.” For other types of noodle dishes, check out “Vegan Pancit,” “Chicken Sotanghon,” and “Chicken Mami.”
