Pancit Malabon

Preparation info
  • Serves

    4 to 6

    Appears in
    Memories of Philippine Kitchens

    By Amy Besa and Romy Dorotan

    Published 2006

    • About

    This recipe was given to us by our dear friend and accomplished cook Reggie Aguinaldo.



    • 2 tablespoons canola oil
    • 1 small garlic clove, peeled and minced
    • cups


    1. For the sauce, in a medium saucepan over medium-high heat, warm the oil. Add the garlic and cook, stirring, until fragrant, about 1 minute.
    2. In a small bowl, whisk together the shrimp juice and flour until mostly smooth. Add this mixture to the saucepan with the garlic. Cook over medium-high heat, whisking, until slightly thickened and smooth, 3 to 5 minutes.