Pansit Malabon

Prep. Time  15 minutes
Cook Time  15 minutes
Total Time   30 minutes
Yield             3-4 servings


  • 1 (16 ounces) thick rice or cornstarch noodle sticks
  • water
  • calamansi or lemon, cut into wedges

For the Toppings

  • oil
  • 2 cups napa cabbage, shredded
  • ½ pound beef tenderloin strips, diced
  • ½ pound large shrimp, head on
  • 1 cup tinapa flakes
  • fried garlic bits
  • 4 hardboiled eggs, peeled and quartered
  • ¼ cup green onions, chopped

For the Sauce

  • 5 cups shrimp stock
  • 1 tablespoon annatto powder
  • 2 tablespoons shrimp base powder
  • 2 tablespoons fish sauce
  • 6 tablespoons cornstarch
  • 2 tablespoons crab fat
  • salt and pepper to taste


For the Toppings

  1. In a small pot over medium heat, bring about 2 cups water to a boil. Add cabbage and cook for about 30 to 35 seconds or until tender yet crisp. Remove, drain well and set aside.
  2. In a skillet over medium heat, beef and cook, stirring occasionally, until lightly browned and crisp. Remove from pan and drain on paper towels.
  3. Peel shrimp, leaving tail intact. Reserve shrimp heads. In a pot over medium heat, bring 1 cup water to a boil. Add shrimp and cook for about 1 to 2 minutes or until color changes. Remove shrimp from pot and set aside. Reserve liquid.
  4. In a pan over medium heat, add 1 tablespoon oil. Add tinapa flakes and cook, stirring regularly, for about 1 to 2 minutes or until lightly browned and heated through.

For the Sauce

  1. With a knife, coarsely chop reserved shrimp heads. In a pot over medium heat, combine shrimp heads and 5 cups water. Bring to a boil, skimming any foam that rises to top. Lower heat and simmer for about 10 minutes to extract flavor. Using a fine mesh strainer, strain liquid and discard shrimp solids.
  2. In a small bowl, combine ¼ cup of the shrimp stock and annatto powder.
  3. In a large sauce pot over medium heat, combine shrimp stock (about 4 cups from the shrimp heads and about 1 cup reserved from boiling shrimps), fish sauce and annatto water. Add shrimp base and stir until dissolved. Bring to a boil.
  4. In a small bowl, combine cornstarch and ¼ cup water. Stir until smooth. Whisking vigorously, slowly add cornstarch mixture to shrimp stock and continue to cook for about 5 minutes or until slightly thickened. Add crab fat and stir until combined. Season with salt and pepper to taste.

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