Pancit Malabon


  • 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
  • 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:

Fried Garlic
Boiled Egg
Green Onion