Pancit Palabok is a popular Filipino noodle dish with red orange shrimp sauce and topped with several ingredients such as cooked shrimp, tinapa (smoked dried fish) flakes, crushed chicharon, fried garlic, boiled pork, scallions, fried tofu and hard boiled eggs.
I love Pancit Palabok since I was a child. There are carinderias near my house that sell pancit palabok together with spaghetti, champorado and sopas during snack time.
There are also other noodle dishes that are quite similar to the taste and appearance of Pancit Palabok: Pancit Luglog and Pancit Malabon.
Let’s start cooking!
1 pack rice sticks (Bihon noodles)
1/2 lb ground pork
2 tablespoon cooking oil
1 tablespoon anatto powder (atsuete)
1 piece shrimp cube
2 tablespoon fish sauce
6 tablespoon all-purpose flour
1/2 teaspoon ground black pepper
3 cups pork broth
1/2 cup tinapa flakes (smoked fish)
1/2 cup cooked shrimps (boiled or steamed)
1/2 cup chicharon (pounded)
2 pieces fried firm tofu (tokwa), cubed
3 tablespoon fried garlic
1 cup boiled pork, thinly sliced and cut into small pieces
1/4 cup green onion or scallions, finely chopped
2 hard boiled eggs,sliced
2 pieces lemon, sliced (or 6 to 8 pieces calamansi)
- In a dish, soak the rice noodles in water for about 10 minutes or until softened. Drain well and set aside.
- In a pot over medium heat, bring about 6 cups water to a brisk boil. Add noodles and cook for about a minute make sure that the noodles are still firm). Drain well.
- Cook the sauce by heating a saucepan. Pour-in the cooking oil.
- When the oil is hot enough, put-in the ground pork and cook for about 5 to 7 minutes
- Dilute the annato powder in pork broth then pour the mixture in the saucepan. Bring to a boil. Stir well until powder is dissolved and water has changed to orange color. (If you are using anatto seeds, soak them first in 3 tbsp water to bring-out the color).
- Add the shrimp cube and stir and simmer for 3 minutes
- Add the flour gradually while stirring.
- Season with ground black pepper and fish sauce to taste and then simmer until sauce thickened. Set aside.
- Peel shrimp, leaving tail intact. Reserve shrimp heads. In a pot over medium heat, bring 1 cup water to a boil. Add shrimp and cook for about 1 to 2 minutes or until color changes. With a slotted spoon, remove shrimp from pot and set aside. Reserve liquid.
- Add oil in a medium heat pan. Add tinapa flakes and cook, stirring regularly, for about 1 to 2 minutes or until lightly browned and heated through.
- In a skillet over medium heat, add chopped bacon and cook, stirring occasionally, until golden and crisp.
- In a small pan over low heat, heat about 1/4 cup oil. Add garlic and cook until lightly browned and crisp. With a slotted spoon, remove toasted garlic and drain on paper towels.
- 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 lemon or calamansi.
Share with everyone. Happy eating!