Pancit Malabon - Best Filipino Dinner Recipe

Hey there, food explorers! Get ready to dive into one of the most beloved and flavorful filipino dinner recipes out there: Pancit Malabon! If you're looking for an authentic Filipino food experience that's both hearty and incredibly delicious, you've hit the jackpot. This isn't just any noodle dish; Pancit Malabon is a vibrant, seafood-packed delight, often gracing tables at fiestas, birthdays, and family gatherings. It’s a true celebration on a plate, showcasing the rich culinary heritage of the Philippines.
Originating from the city of Malabon, this iconic pinoy dish for dinner stands out with its thick rice noodles, rich shrimp-based sauce, and a colorful medley of fresh seafood and toppings. While it might look intimidating, we're here to guide you through every step to make your own perfect Pancit Malabon. We'll cover all the essential ingredients, from plump shrimp and squid to the signature achiote oil that gives it its vibrant hue, ensuring your traditional Filipino cuisine creation is nothing short of spectacular. So, let's get cooking and bring a taste of the Philippines right into your kitchen! This is one of those best Filipino dishes you won't soon forget.

Ingredients

• For the Noodles:
• 1 lb (450g) thick rice noodles (Pancit Malabon noodles or thick bihon)
• Water for boiling
• For the Sauce:
• 2 tbsp cooking oil (vegetable or canola)
• 1 head garlic, minced
• 1 large onion, chopped
• 1/2 cup cooked shrimp, peeled and deveined (reserve heads for broth, if desired)
• 1/2 cup cooked squid rings
• 1/2 cup smoked fish flakes (tinapa), flaked
• 1/2 cup pork chicharon, crushed (for crunch and flavor)
• 4 cups shrimp broth (from shrimp heads or store-bought)
• 1/4 cup achiote (annatto) oil (see note below for making your own)
• 1/4 cup cornstarch slurry (2 tbsp cornstarch mixed with 1/4 cup water)
• 2 tbsp fish sauce (patis)
• Salt and freshly ground black pepper to taste
• For the Achiote Oil (if making from scratch):
• 1/4 cup cooking oil
• 2 tbsp achiote (annatto) seeds
• For the Toppings:
• 1 cup cooked shrimp, peeled and deveined
• 1/2 cup cooked squid rings
• 2 hard-boiled eggs, sliced or quartered
• 1/4 cup smoked fish flakes (tinapa)
• 1/4 cup crushed pork chicharon
• 1/4 cup green onions, chopped
• 1/4 cup calamansi (or lemon/lime) wedges

Directions

1. Prepare the Achiote Oil (if making from scratch)
   1. Heat 1/4 cup cooking oil in a small saucepan over low heat.
   2. Add the achiote seeds and let them steep until the oil turns a deep orange-red color, about 5-7 minutes. Do not let the seeds burn.
   3. Remove from heat and strain the oil, discarding the seeds. Set aside.
   Cook the Noodles
   1. Bring a large pot of water to a rolling boil.
   2. Add the thick rice noodles and cook according to package directions, usually 5-7 minutes, or until al dente. Pro Tip: Don't overcook! The noodles should still have a slight bite as they will absorb more sauce later.
   3. Drain the noodles immediately and rinse with cold water to prevent sticking. Drizzle with a tiny bit of cooking oil to keep them from clumping. Set aside.
2. Prepare the Sauce
   1. In a large wok or pot, heat 2 tablespoons of cooking oil over medium heat.
   2. Sauté the minced garlic until fragrant, then add the chopped onion and cook until softened, about 3-5 minutes.
   3. Add the 1/2 cup cooked shrimp and 1/2 cup cooked squid rings to the pot. Sauté for 1-2 minutes until just heated through. Remove the seafood and set aside for later (this prevents overcooking).
   4. Add the 1/2 cup flaked tinapa and 1/2 cup crushed chicharon to the pot, stirring for about a minute to release their flavors.
   5. Pour in the 4 cups of shrimp broth. Bring to a simmer.
   6. Stir in the 1/4 cup of prepared achiote oil and 2 tablespoons of fish sauce. Let it simmer for 5 minutes to allow the flavors to meld.
   7. Gradually stir in the cornstarch slurry, mixing constantly until the sauce thickens to your desired consistency. It should be thick enough to coat the back of a spoon, but not overly gloopy.
   8. Taste the sauce and adjust seasoning with salt and pepper as needed.
3. Assemble the Pancit Malabon
   1. Add the cooked noodles directly into the thickened sauce in the wok or pot.
   2. Toss gently but thoroughly, ensuring every strand of noodle is coated with the rich, orange sauce. You can use tongs for this.
   3. Once the noodles are well coated and heated through, transfer them to a large serving platter.
4. Garnish and Serve
   1. Arrange the reserved cooked shrimp and squid on top of the saucy noodles.
   2. Garnish generously with sliced hard-boiled eggs, additional flaked tinapa, and a sprinkle of crushed chicharon.
   3. Finish with a scatter of fresh chopped green onions.
   4. Serve immediately with calamansi or lemon/lime wedges on the side, allowing everyone to squeeze fresh juice over their serving for that extra tangy kick. Enjoy your delicious Filipino cuisine dishes!