I just made “Pancit Palabok” as one of our ready-to-eat foods going to Batangas City where we will be going to have our swimming bonding with the family. Yearly, during summer season we find time to have summer getaway even just once.
Below is my Pancit Palabok Recipe that you may also try cooking at home.
MAIN INGREDIENT:
- 2 pack (2 lb) rice noodles (bihon)
SAUCE INGREDIENTS:
- 4 tbsp cooking oil
- 1 lb ground pork
- 2 tbsp anatto powder
- 6 cups pork broth
- 2 piece shrimp cube
- 12 tablespoons all-purpose flour
- 4 tbsp fish sauce
- 1 tsp ground black pepper
TOPPING INGREDIENTS:
- 2 cup boiled pork, thinly sliced and cut into small pieces
- 4 pieces fried firm tofu (tokwa), cubed
- 1 cup tinapa flakes (smoked fish)
- 1 cup chicharon (pounded)
- 4 hard boiled eggs,sliced
- 1 cup cooked shrimps (boiled or steamed)
- 1/2 cup green onion or scallions, finely chopped
- 6 tbsp fried garlic
- 10 to 12 pieces calamansi
INSTRUCTIONS:
- For 15 minutes, soak the rice noodles in water. Then, drain and set aside.
- Heat the pan and pour-in cooking oil.
- When the oil is hot enough, cook the ground pork for about 5 to 7 minutes. Mix well.
- Make a mixture of annatto powder and pork broth, then, pour in the saucepan.
- When it boils, add the shrimp cube, stir and simmer for 3 minutes. While stirring, add the flour gradually.
- Add the fish sauce and ground black pepper. Simmer until sauce becomes thick and set aside.
- For the meantime, boil enough water in a pot.
- Place the soaked noodles in a strainer. Submerge the strainer in the boiling water for about a minute or until the noodles are cooked. Then, drain the liquid from the noodles.
- Place the noodles in the serving plate.
- Pour the sauce on top of the noodles then arrange the toppings over the sauce.
- Serve with a slice of calamansi.
SERVING SIZE: 12
Thank you,
Arwin