This is my all-time favorite food to eat in the palengke (wet market) back in the days. And every stall that sell this has a different top secret recipe that make theirs special or different from the others.
I still remember Ponching’s version of this delicious dish. He uses yellow thick noodles and the sauce is simply amazing. When he passed away, non of his relatives was able to recreate his special palabok. It must have been a closely guarded secret. You know the saying, “I’ll give you the recipe, but then I’ll have to kill you.
My palabok does use Mama Sita’s Palabok sauce mix. I am not that of a purist to make the sauce from scratch. I would have preferred Ponching’s sauce recipe but for now Mama Sita’s will do. Let’s start cooking.”
SPECIAL PANCIT PALABOK (Using Mama Sita’s Palabok Mix)
3 packages of Mama Sita’s palabok mix, cooked as per directions on package
1 package palabok noodles, cooked as per directions on package (1 pound or about half a kilo)
1 pound medium size shrimps, shelled and deveined
1 1/2 pounds small squids, cleaned and cooked adobo style, cut into rings
1 head garlic, finely chopped, fried
1 cup fish flakes, from fried tinapa
1 cup pork cracklings, crushed
1 bundle spring onions, chopped
4 pieces hard-boiled eggs, diced
lemon or calamansi wedges
1. With every ingredient prepared, using a 9X13X2 baking dish, place cooked palabok noodles on the bottom.
2. Pour a generous amount of palabok sauce over the noodles.
3. Top with the rest of the ingredients starting with the generous sprinkling of the tinapa flakes and crushed chicharon, followed by the shrimps and squids, then the hard-boiled eggs, chopped spring onions and fried garlic.
4. Serve with lemon or calamansi wedges.
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