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Friday, March 19, 2010

Pancit Malabon

Although this type of pancit originated in Malabon thus its name this is one of the common merienda one can find around Cavite city from its public market, to small eateries, medium size snack houses and of course the "suking meriendahan sa kanto".

1 kilo fresh rice noodles (soaked for 10 minutes in water and drained)

For sauce:
6 tbsp atchuete oil
6 cups shrimp juice
2 tbsp garlic, minced
1 cup all-purpose flour
1 cup of water
salt and pepper to taste

For toppings:
1 cup pechay Baguio, sliced (optional)
1 cup chicharon(pork cracklings), crushed
1 cup ground pork, cooked (optional)
4 hard-boiled eggs, sliced
4-6 pcs calamansi, sliced
cooked shelled shrimps
fried garlic
chopped spring onions

1. Dissolve flour in water. Set aside.
2. For the sauce: Heat atchuete oil in a pan. Sautèe garlic, then add shrimp juice. Allow to boil. Pour in water with dissolved flour. Add patis, salt and pepper to taste. Set aside.
3. Boil water in a wok or large saucepan. Fill strainer with noodles and pechay Baguio.
4. Dip into the boiling water and drain. Put in a large bowl.
5. Add sauce
6. Top with ground pork, crushed chicharon, shrimps, egg slices and fried garlic.
7. Serve with sliced calamansi.

Optional toppings: flaked tinapa sauteed squid rings, chopped fried pork slices


  1. looks yummy! i want to try this! but how do you make the shrimp juice??? hope you can share.. :)

  2. For shrimp juice:
    Saute few garlic cloves, small chopped onion and about 1/4 cup diced shrimp in hot oil. Pour in 5-6 cups chicken broth and bring to boil. Salt and peppet to taste. Another method pound fresh shrimps heads and extract its juice.


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