PANCIT PALABOK

Pancit Palabok consists of rice noodles with bright orange thick sauce and a variety of toppings. This Pancit Palabok has so many versions depending on the province, city or region in the Philippines, but the most well-known and popular is perhaps the Pancit Palabok Malabon. It consist of the regular ingredients plus the famous tinapa (smoked fish, galunggong) and chicharon (pork skin, deep fried). This Filipino recipe is so well-sought for in fiesta, celebrations, parties, birthdays, kasalan (wedding receptions), binyag (christening) or even in ordinary family reunions and specials friends and family gatherings.

PANCIT PALABOK recipe:

Ingredients:   
    500 g. rice noodles (pancit luglug, bihon or any rice noodle of your choice)
    1 lb. ground pork
    1 cup shrimps, peeled
    1 pouch Mama Sita palabok mix
    1 tbsp. fish sauce (patis)
    6-7 cups water or unsalted broth
    1 medium onion, minced
    1 tbsp. garlic, minced
    1 tbsp. cornstarch dissolved in 1/2 cup water, to thicken the sauce
    1 tbsp achuete seeds soaked in 1/2 cup water (this depends on how bright the color of the sauce you like)
    salt and pepper to taste
    1 tbsp. olive oil

Toppings:
    1 cup shrimps, peeled and boiled
    5 pcs, hard boiled eggs, cut into wedges
    1 cup onion leaves/spring onions, chopped
    2 tbsps. garlic, minced and fried in brown color
    2 pcs. smoked fish (tinapa), shredded and toasted
    1 cup chicharon,crushed
    calamansi or lemon, sliced or cut into wedges

How to cook PANCIT PALABOK

Procedure and cooking instructions:
1. In a pan, heat oil then saute garlic, onion and ground pork until light brown. Add the shrimps, fish sauce, ground pepper and diluted achuete.
2. Dissolve Mama Sita's Palabok Mix in water or unsalted broth then pour into the pan. Let it simmer then add cornstarch dissolved in water to thicken the sauce and stir constantly.
3. Add salt to taste but don't put too much because the smoked fish (tinapa) is already salty then remove from heat and set aside.
4. In a casserole, put rice noodles in boiling water for 5 to 10 minutes or until it is cooked. Make sure not to overcooked the rice noodles, drained and put in a serving platter.
5. Pour the palabok sauce over the noodles and garnish with crushed chicharon, toasted smoked fish/tinapa, toasted garlic, boiled shrimps, egg wedges, chopped onion leaves and lemon or calamansi on the side.

See also:
  
FILIPINO DESSERTS:

• How to cook ARROZ CALDO (Broth/Soup Rice)
• How to make BUKO FRUIT SALAD (Filipino dessert) 
• How to bake CASSAVA CAKE (Filipino dessert)
• How to cook GINATAANG BILO-BILO (Rice Balls with Coconut Milk)
• How to make HALO-HALO (Filipino cold dessert mix)
• How to cook LECHE FLAN (Philippine version)

FILIPINO DISHES:

• ADOBONG KANGKONG (WATER SPINACH)
• ADOBONG MANOK (Filipino National Dish)
• ADOBONG PUSIT
• BEEF STEAK
• FILIPINO STYLE CHICKEN CURRY
• GINISANG AMPALAYA NA MAY ITLOG (sauteed bittermelon with egg)
• GINISANG MUNGGO (Sauteed Mung Beans)
• GINISANG UPO (Sauteed White Squash)
• KARE-KARE (Filipino dish - stew)
• LAING
• MECHADO (Filipino style)
• PAKBET or PINAKBET (Ilocano dish)
• PANCIT BIHON GUISADO
• PANCIT PALABOK
• PHILIPPINE SPRING ROLLS (Lumpiang Shanghai)
• PORK BINAGOONGAN
• SINIGANG NA BANGUS (Filipino soup dish)
• SINIGANG NA HIPON
• SINIGANG NA TILAPIA (Tilapia fish sour soup) 
• SPAGHETTI (Filipino Style)

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