Recipes around the world compilation

Pancit Malabon (Luglug) Recipe

By PutoPinoy on Wednesday, May 30, 2007 At Wednesday, May 30, 2007

Pancit Malabon is a type of pancit that originated in Malabon City, Metro Manila, Philippines. It has a yellow-orange color due to a sauce that includes patis (fish sauce) and bagoong (shrimp paste). Its toppings draw heavily from the fresh seafood that is available in the area and may include fresh shrimp, squid, oysters, and hard-boiled duck or hen eggs, as well as pork.

  • 8 oz. pack rice noodles (a thicker version of parmicelli)
  • 1 tbsp. Annato seeds (achuete)
  • 1 cup shrimp juice
  • 2 tbsp fish sauce (patis)
  • 2 1/2 tbsp cornstarch, mixed with 1/4 cup water
  • 1/2 lbs. shrimps, shelled and fried
  • 3/4 cup finely crushed chicharon (fried or sun-dried pork rinds)
  • 3 cloves garlic, chopped and fried
  • 2 tbsp green onion, finely chopped
  • 2 slices of hard boiled egg
  • Pinch of salt and pepper to taste
*Shrimp juice: Puree shrimp shells in a food processor. Add 1/2 cup of water to the puree, mix, mash and strain. Canned shrimp bisque can also be substituted.

  1. Soak noodles in boiling water for 20 minutes or until softened.
  2. Drain well and set aside.
  3. Soak the annato seeds in a pan with oil and garlic while fire is set to simmer fire. Strain the oil free of seeds and burnt garlic.
  4. Add the oil to the shrimp juice in a sauce pan, and season with soy sauce, salt and black pepper.
  5. Stir in the cornstarch, simmer until thick, stirring constantly until thickened.
  6. In a plate, put the noodles, pour sauce over it, then sprinkle crushed pork rinds, shrimps, fried garlic and green onions.
  7. Arrange sliced eggs on top and lemon wedges on the side of the presentation dish.
  8. Toss the pancit mixture and sprinkle with lemon juice to taste. Serve hot.

Method #2

  • 1/2 cup vegetable or corn oil
  • 1 teaspoon salt
  • 1 tablespoon finely minced garlic
  • 1/2 teaspoon freshly ground pepper
  • 1 cup diced tokwa or bean curd sold in Oriental food stores)
  • 1/2 cup diced lean pork
  • 1 cup shelled oysters
  • 1 pound bihon or rice noodles (sold in Oriental food stores)
  • 1/2 cup squid, cut into rings
  • 2 tablespoons oil
  • 1 tablespoon finely minced garlic
  • 1 cup finely minced onion
  • 2 tablespoons anatto water
  • 2 tablespoons cornstarch
  • 1 cup shrimp juice
  • 1/2 cup tokwa or bean curd, mashed
  • 3 tablespoons patis or salt
  • 1 cup pork cracklings, pounded to powder
  • 1/2 cup smoked fish, finely flaked (or smoked oysters)
  • 1/2 cup finely minced scallions
  • lemon slices

In a large skillet, heat oil and saute garlic till brown. Add bean curd, pork, oysters and squid. Set aside. In the same skillet, cook the sauce, using the leftover oil. Heat the oil. Saute garlic and onion. Cook till garlic is brown and onion is transparent.

Add the anatto 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.

Turn off the heat and set aside. Soak the noodles in hot water for about 5 minutes or until soft. 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 or salt. Serves 4.

Method #3

  • 1 large packet Dried rice noodles (vermecelli) thin or thick
  • 1 cup Shelled cooked shrimps (sliced in middle)
  • 1/2 cup Cooking oil or butter
  • 1/2 cup Green onions (scallions), sliced finely
  • 1 cup Pork, boiled and slice into thin strips
  • 1/2 cup Soy bean curd (tofu) cut into small cubes
  • 1 head Fresh garlic, minced finely
  • 1/2 cup Parsley sliced into half inch bits
  • 1/2 bunch Asian Celery leaves to garnish (sliced finely the white part) 4 tbsps. plain flour
  • 5 cups Boiling water
  • 1/2 cup Fried pork skins (crushed)
  • 2 cups Shrimp juice (to produce this, liquidized 1 cup water with the shrimp heads for 4 minutes)
  • 1/2 lb. Fresh Squid, (cut into 4 ring portions and fry for at least 3 minutes).
  • 2 pieces Hard-boiled eggs, use an egg slicer
  • 2 whole Lemons, each cut into six pieces
  • dashes Ground pepper
  1. Soak the noodles in water for ten minutes, then drain.
  2. Mix the flour with 1/2 cup of water, and set aside.
  3. In medium heat put a skillet and fry the garlic until brown. Drain and set aside
  4. Fry the pork, on low heat until brown. Add the shrimps and the bean curd and let sit for about 1 minute.
  5. Add 1/2 shrimp juices, cover and simmer.
  6. Season with salt and pepper, then set aside.
  7. Take the remaining 1 1/2 shrimp juice and add to the flour mixture.
  8. Let simmer over low heat, stirring constantly.
  9. Season with salt and pepper and set aside.
  10. Boil 5 cups of water in a large saucepan.
  11. Use a skimmer or strainer (has to be metal or wood.)
  12. Fill the skimmer with a cup of rice noodles at a time.
  13. Dip the skimmer into the boiling water for one minute and drain well.
  14. Pour the noodles into a large serving platter and spread with the sauce.
  15. Top the sauce with the pork, squid and shrimps mixture, then sprinkle with the fried garlic and crushed pork rinds.
  16. Garnish with the all the vegetables egg slices, dash of pepper and lemon (to be squeeze).
Special tips:

This noodle dish can be serve in any meal, it can be snack, a dinner or if you double the amounts, this can go well in big gatherings.