Pancit Palabok Recipe

Posted by By at 19 September, at 08 : 11 AM Print




Try our Panlasang Pinoy Pancit Palabok

Pancit Palabok Recipe is another Filipino noodle dish with a Chinese origin. It’s called palabok because of the bright colored orange shrimp-flavoured thick sauce covered the thin rice noodles. Then, it has a toppings of chopped green onions, fried garlic, cut wedges of hard-boiled eggs, pieces of chicharon (pork crackling), cubed tokwa (beancurd), cooked prawns and pork, flaked tinapa (smoke fish) and finally finished it with squeeze calamansi juice all over.

palabok recipe
image credit : PinoyRecipe.net Pancit Palabok Recipe

Pancit Palabok Ingredients:

  • 8 cups water
  • 1 cup mongo sprouts
  • 1 lb. pancit bihon (rice noodles) or palabok noodles

Palabok Sauce:

  • 1/4 cup atsuete (annatto) seeds, soaked in
  • 1/4 cup water
  • 2 cups shrimp juice
  • 6 tbsp. all-purpose flour
  • 1/2 cup water
  • salt and pepper to taste

Palabok Toppings:

  • 1 cup cooked pork, cut into strips
  • 2 pcs. fried tokwa (beancurd), cubed
  • 1/2 cup flaked tinapa (smoked fish)
  • 1/2 cup pounded chicharon (pork cracklings)
  • 2 eggs, hard-boiled and sliced into wedges
  • 1/2 cup shrimps, boiled and shelled
  • 1/2 cup finely chopped green onions, to garnish
  • 1 tbsp. fried garlic, to garnish
  • kalamansi (Philippine lemon).

How to cook Pancit Palabok :

  • Boil water in a pot.
  • Place mongo sprouts in a strainer and then add the noodles.
  • Drop strainer into boiling water.
  • Cook sprouts and noodles until soft.
  • Drain well.
  • Pour noodles with sprouts in a large platter.

Prepare palabok sauce:

  • Strain atsuete water.
  • Add to shrimp juice and cook in a saucepan.
  • Disperse flour in water and add to the pan.
  • Bring to a boil and stir constantly.
  • Season to taste.
  • Remove from heat and pour over cooked noodles.
  • Top with pork and tokwa.
  • Sprinkle with tinapa and chicharon.
  • Arrange egg slices and shrimps on top.
  • Garnish with green onions and fried garlic.
  • Serve hot with kalamansi.

 

 

 

 

Meat & Seafoods Noodles & Pasta ,



2 Comments

  1. Terri, 11 months ago Reply

    This looks interesting…I’m not so sure about it…I never had beancurd, I can be fussy sometimes….

  2. Jimmy Arcade, 11 months ago Reply

    Wow! This sounds very interesting. Unlike the other commenter, Terri, the beancurd is something that I would embrace, but it’s the pork part of it that I could do without.


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