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Easy Pancit Malabon Recipe


  • 8 oz Thick Rice Noodles or Cornstarch Noodles

  • 1 1/2 pound Shrimps, shelled and deveined, and cooked

  • 1 1/2 pound Squid, head separated, body cleaned and sliced

  • 3 tablespoons Achuete (Annato) Seeds

  • 3-4 stalks Green Onions, sliced fine

  • 6 cloves Garlic, minced and fried

  • 2 tablespoons Cornstarch, dissolved in 1/4 cup water

  • 5 cups Water

  • 2 tablespoons Fish Sauce or Patis

  • 1/2 teaspoon Ground Pepper

  • 3-4 Eggs, boiled, shelled and cut in wedges

  • 1/4 cup Cooking Oil


  1. Boil the noodles in a water for 2-3 minutes or until the noodles are soft but not soggy. Drain the noodles and set aside.

  2. In a small pan, steep the achuete seeds on the heated oil to extract the color.

  3. Strain, and leave 1 tablespoon oil on the pan.

  4. Stir-fry the shrimps and squid for 1-2 minutes, then add a teaspoon of fish sauce. Set aside.

  5. Using a separate pan, boil the shrimp shells with the water for 3-4 minutes, strain and dispose the shells.

  6. Thicken with the cornstarch mixture and add the remaining achuete oil.

  7. Assemble on a plate in this order:

Noodles Sauce Shrimp Squid Fried Garlic Boiled Egg Green Onion


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