Special Pancit Palabok that’s Meaty and Saucy!
For our Western friends, the Filipino/Philippine noodle dishes is not as famous compared to our neighboring Asian countries like Vietnam, Thailand, and China. With this, I’d like to introduce you the a Philippine noodle recipe which very unique to us Filipinos.
If there’s a noodle dish from the Philippines that should be placed in the map, for me, it is the Pancit Palabok. Why? This rich saucy and meaty noodle dish that comes with an orange colored sauce makes it so unique compared to other Asian noodle dishes. On a plate, it’s a mix of colors and it actually looks like a festive feast on a single plate!
Another interesting fact about Pancit Palabok is that it’s served as a snack, and not as a meal which we normally pair with bread or puto, a Filipino version of rice cupcakes.
Vegetable oil – 3 tablespoonz
Ground Pork – ¼ kilo
Shrimps (with skin and heads removed) – ¼ kilo
Shrimp skins and heads from the shrimp
1 ½ cup of crushed Chicharon
4 cloves of garlic – chopped
1 medium size red onion – chopped
¼ cup fish sauce
1 tablespoon white sugar
2 tablespoon achuete/anato seeds
4 stalks of Chinese cabbage/Napa cabbage – sliced into thin strips
3 tablespoon cornstarch
1 liter of water
3 hardboiled eggs – sliced into wedges
¼ cup sliced shrimps
½ cup of crushed Chicharon
Napa Cabbage/Chinese Cabbage leaves – sliced into thin strips
Kalamansi – sliced into half
Pancit Palabok Noodles (500 grams pack), or substitute with standard rice noodles/bihon
1 ½ liter of water
PROCEDURE FOR THE NOODLES:
- Using a pot, boil the 1 ½ liter of water, then add the Pancit Palabok Noodles and cook for about 8 to 10 minutes until soft just like an al dente
- Once cook, drain and rinse the noodles with tap water until the rice noodles’ temperature is no longer hot but still warm. Set aside.
PROCEDURE FOR THE SAUCE:
- In a small bowl, soak the achuete/anato seeds in hot water and set aside.
- In another small bowl, mix the cornstarch with ¼ cup of water. Set aside.
- Using a smaller pot, add about ½ a liter of water and cook the shrimp peelings and head for 15 minutes. Then strain and set aside the finished shrimp broth.
- In a large pan/wok over medium heat, add the vegetable oil and sauté the red onions and garlic for about 30 seconds. Then add the ground pork. Stir again for another 2 minutes or until the pork meat turns slightly brown.
- Then add the fish sauce and shrimp, then sautee for another 30 seconds.
- Add the shrimp broth, then strain the achuete/anato seeds with a sift and pour into the sauce. Followed by the chicharon and let it cook for another 3 minutes. Add more water if the sauce turns too thick.
- Then add the Chinese cabbage/Napa cabbage stalks, then followed by the cornstarch mixture. Continue to cook for 2 minutes until you achieve a thick textured sauce.
- Turn your stove off, then add half of the Chinese cabbage/Napa cabbage and allow the natural heat of the sauce to cook it.
PROCEDURE FOR THE PLATING:
- On a plate, take a single-serving of the Pancit Palabok noodles, then scoop a cup of the sauce and layer it on top of the rice noodles.
- Then top it with boiled shrimps, eggs, crushed chicharon, fresh cabbage leaves, and spring onions. Then drizzle with kalamansi juice.
- Serve and enjoy!
Get these Ingredients Here
Now, if you are reading this recipe from the US or if you're basically outside the Philippines, I took the liberty of scouting the internet on where you can buy these ingredients so you can easily make this at home. So to my foreign friends, if this recipe might feel intimidating for you to make because of some "exotic" ingredients, check out the ingredients below.
As a side note as well, the product links are my affiliate partnership with Amazon, which means I get a teeeeny weeeny referral bonus (like probably a few cents 😀 ) and purchasing these products from my blog site will greatly help to continuously finance my humble recipe blog.