Skip to main content

Pancit Palabok

Pancit Palabok is one of my personal favorite noodles dishes. I just love the combination of the ingredients creating various taste contrasts as well as texture.

Fastfood chains, snackshops and most restaurants offer Palabok for a quick and delicious fix and less hassle in preparation.



But if time permits making Palabok at home is also a treat! Its makes an interactive dish if its self service since you can choose the ingredients you want.

Here's a basic Pancit Palabok recipe


Ingredients
Noodles
  • 1 pack Rice sticks (Bihon noodles)
Palabok Sauce
  • 1/2 kilo ground pork 
  • 3 1/2 cups pork broth 
  • 2 pcs shrimp bouillon cube
  • 4 tbsp of cornstarch dissolved in 1/4 cup pork broth
  • 1 tbsp anatto powder (atsuete) dissolved in 1/4 cup pork broth
  • 5 cloves garlic minced
  • 1 medium onion minced
  • 3 Tbsp fish sauce
  • Cooking oil


OR store-bought ready to mix/cook pancit palabok sauces 
Garnish
  • Tinapa (smoked fish), flaked
  • Chicharon (ground)
  • Squid, sliced into rings and cooked
  • Shrimps, shelled and cooked
  • Hard boiled eggs, sliced 
  • Fried minced garlic
  • Spring onions 
  • Calamansi
How to Cook Pancit Palabok
  1. Cook bihon noodles according to package instructions
  2. For the sauce:
  • In a saucepan, place ground pork and cook for 5-7 minutes or until the pork turns brown.
  • Saute-in garlic and onion.
  • Add 3 cups of pork broth and the dissolved annato (atsuete) powder. Bring to a boil.
  • Dissolve shrimp cubes in a cup using hot broth then add to the mix in the sauce pan.
  • Also add fish sauce then add the dissolved cornstarch.
  • Cook until sauce becomes thick.  Set aside.
To assemble, mix 2/3 of the sauce with the bihon. Place the remaining 1/3 of the sauce on top. Add garnishing. Serve



Or you can just place all the ingredients side by side and let them make their own pancit palabok using the ingredients that suit their taste.


The measurements in this recipe are just guides in making this delicious Filipino noodle dish. You can adjust the ingredients as well seasoning to suit your taste.Enjoy 

Labels:

Popular posts from this blog

Cassava Cake

Cassava cake is among the most popular Pinoy native delicacies. In Iloilo, one can find it in the stalls insides malls and groceries in ready to go boxes or in bite size pieces ready to satisfy one's cravings. But it is also easy to prepare as the ingredients can be mostly found in the wet market or even grocery stores. Here's a simple cassava cake recipe:
CLICK FOR MORE INFO or RECIPE...

Valenciana

Ilonggos really love valenciana because most if not all have grown accustomed of having it in almost all occasions like fiesta, brithdays, reunions and all other occasions thus I love calling it as the "occasional dish".   Basically, " go, grow and glow " dish, it has the carbohydrates, protein and vitamins and minerals in just one spoonful. And it can come in its simplest form with just malagkit rice, pork, chorizo and bell peppers to some fancy with additions like raisins, peas, chicken, hardboiled egg (just garnish though), etc.  Here's the recipe for Valenciana Ingredients 3 cups Glutinous Rice ( malagkit ) 2 cups Pork, sliced 1 cup Pork, Beef or Chicken  Liver, sliced 2-3 pieces Chinese sausage, sliced 2-3 large red bell peppers, sliced lengthwise 1 cup Green Peas 3 small boxes Raisins 2 pcs.Onion, chopped 4 cloves garlic, crushed salt and ground pepper to taste  2 pcs. pork/chicken bouillon/broth cube
CLICK FOR MORE INFO or RECIPE...

Rice Puto with Gata

Puto is among the most popular Filipino native delicacies . On it's own, it's one delicious snack but also eaten with dinuguan or in Iloilo, with a bowl of hot batchoy .  It comes in many forms and in many variants, the simplest of which is just plain and simple rice puto.  Here's a very simple recipe for Rice Puto with Gata
CLICK FOR MORE INFO or RECIPE...