EASY TO COOK PANCIT PALABOK FILIPINO NOODLES RECIPE

PANCIT PALABOK

FILIPINO RECIPE

What’s up, friend?
Are you craving for tasty noodles?

We got you because today, we’re cooking a Filipino dish called pancit palabok for the family! 

This recipe is affordable and can easily serve 10-15 people and it’s perfect for any occasion or food business.

Ingredients

• 500g noodles
• 1 pack chicharon or breadcrumbs
• 3 eggs 
• 4 pieces smoked tinapa 
• ½ cup green onions 
• 1 cup cabbage 
• ½ teaspoon salt 
• ½ kg shrimp 
• 4 cloves garlic 
• 1 cup of tofu
• ¼ cup onion 
• ¼ cup calamansi juice 
• 4 shrimp stock cubes or other stock 
• 1 cup cornstarch 
• ¼ cup atsuete or Annatto seeds 
• 1 cup cooking oil

Let’s start by preparing the noodles

HOW TO PREPARE THE NOODLES?

Pancit Palabok uses thin rice noodles but you can also use thick rice noodles like in Pancit Malabon

Soak 500g noodles in water for 15-30 minutes or cook according to package instructions

HOW TO PREPARE THE TOPPINGS?

Here are some of the essential toppings to make a flavorful palabok.

Crush a pack of chicharon this will add umami and crunch to our palabok 

Boil 3 eggs for 4-8 minutes depending on how soft or firm you want your egg

Fry 4 pieces of smoked tinapa until golden brown then mince

Tinapa is often made from black fin scad also known as galunggong you can also use milkfish or trout

You can also buy packed tinapa flakes

Cut a cup of tofu into small pieces

Tofu is optional but it’s no doubt a good addition

Chop ½ cup green onions 

Chop 1 cup cabbage

Next, we’re going to cook our shrimp

Start boiling 2 cups of water then add ¼ teaspoon of salt

Add shrimp to the boiling water and leave it for 5 minutes

Once done, separate the shrimp and the broth so we can use it for the sauce which is the key ingredient of the traditional palabok

Let’s prepare the rest of the ingredients.

Chop 4 cloves garlic and ¼ cup onion

Squeeze ¼ cup calamansi juice

4 shrimp stock cubes, you can also use chicken or other stock

We will use cornstarch to thicken the sauce

Dissolve 1 cup cornstarch in 2 cups of water then add ¼ teaspoon of salt

Let’s give our palabok a vibrant color! 

Dissolve ¼ cup atsuete or Annatto seeds in 2 cups hot water 

We’re using unbranded annatto seeds, other brands may have stronger colouring effects.

These are also available in powder or paste 

Let’s cook! 

Pre-heat 1 cup cooking oil

Once hot, sauté garlic and onion

Pour the annatto seeds

Use a strainer to filter out the annatto seeds

Then let it to boil

Next, add the shrimp broth

Then add a 9 cups of water 

If you want to use chicken stock or other stock, you can replace the water with that as long as you end up with 9 cups of liquid in the sauce

Then leave it to boil

Next add the stock bouillon

Add half a cup of smoked fish, leave some smoked fish for the toppings

Add ¼ cup calamansi juice

Then add 1 tablespoon salt

Make sure to let it boil before adding our next ingredient cornstarch slurry to avoid clumping

The sauce will thicken up very quickly

Let it boil and then you’re done with the sauce

Set that aside and let’s now move on to the easiest part of the recipe

Boil enough water to submerge the noodles

Season it with salt and then add 1 tablespoon of cooking oil 

Let it boil

Add noodles to the boiling water then let it cook for 5-10 minutes

Drain and transfer the noodles to a plate

You can serve the sauce in a separate crockpot so it doesn’t dry out 

But if you’re going to eat it now go ahead and top the noodles with the sauce and then add all the toppings that you like. Which is honestly all of it.

Perfect for any occasion even if you just want a merienda or snack, dinner, lunch meals!