For the caldo (sauce):
2 tbsp achuete oil
2 pcs red onions, sliced
100g ground pork
2 tbsp mayonnaise
2 cups broth (from boiled pork bones)
1 11g MAGGI Shrimp Broth Cube
2 pc egg, slightly beaten
½ cup NESTLÉ All Purpose Cream
400g Pancit Malabon noodles, cooked according to package directions

For the topping:
1 tbsp cooking oil
1 tsp minced garlic
100g ground pork
100g shrimp, shelled and deveined
1 piece tofu or tokwa, mashed
1 11g MAGGI Shrimp Broth Cube
1 tbsp patis or to taste

For Garnish:
Tinapa flakes (optional)
Chopped chicharon (optional)
Chopped kinchay
Browned garlic


  1. For the caldo: Heat achuete oil, sauté onions and ground pork. Cook until pork changes color.
  2. Add mayonnaise and cook for another minute. Pour in pork broth and bring to a boil.
  3. Season with MAGGI Shrimp Broth Cube. While stirring continuously add beaten egg and NESTLÉ All Purpose Cream. Simmer for 5 minutes. Toss in cooked noodles and stir until noodle is completely coated with the caldo. Set aside.
  4. For the topping: Heat oil, sauté garlic until brown. Stir- fry pork and shrimp. Cook until pork changes color. Add tofu, simmer for 2 minutes. Season with MAGGI Shrimp Broth Cube and patis. Continue cooking for another 3 minutes. Set aside.
  5. To assemble: Place noodle on a serving platter, top with the prepared topping and garnish if desired with tinapa flakes, chicharon, kinchay and browned garlic.

Good to Know: 
Add more kinchay and cabbage for a more colorful and healthy dish.

Good to Remember:
Deveiling shrimps is simple. Just make a shallow incision along the back of the shrimp and pull out the dark vein that runs throughout by rinsing under cold water.


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