Pancit Malabon

This is a city where heirloom recipes of almost a hundred dishes and delicacies still flourish. 

 

And on top of that list are the two things Malabon is famous for: bilaos with colorful swirls of kakanin, maja blanca, ube and cassava cakes, and the quintessential Pancit Malabon – thick rice noodles swathed in a bright and sunshiny yellow-orange sauce, a mixture of patis (fish sauce), achuete, shrimp juice or aligue (crab fat), and topped with an assortment of seafood that’s abundant in this area—shrimps, squid, mussels, oysters andtinapa (smoked fish) flakes. Of course, no bilaoof Pancit Malabon is worthy of desire without the slivers of hard-boiled eggs that go on top, making this the most festive noodle dish in town.

 

Annie Guerrero, founder of the Center of Culinary Arts (CCA) and a native of Malabon, said it best when she told those who came to the Malabon food fest, “Anong sinabi ng japchae sa Pancit Malabon?” Looking at this dish and how it has become the life of the Filipino party over the years, indeed, the japchae or any other noodle dish does not come close to the liveliness of color and the richness of flavor of the Pancit Malabon.

 

There is, however, more to Malabon than its famous pancit as the Kulinarya Festival had shown. A project of acting mayor Len-Len Oreta, this festival, held for the first time in the city on May 15 this year, showcased the sapin-sapin, pichi-pichi, menudo, okoy, lumpiang hubad, kusilbang saging, and more dishes that define the flavors of Malabon.

This Video will show you how to make Pancit malabon: