Classic Pancit Palabok Recipe
1 pack (1 lb) rice noodles (bihon)
2 tbsp cooking oil
1/2 lb ground pork
1 tbsp anatto powder
3 cups pork broth
1 piece shrimp cube
6 tablespoons all-purpose flour
2 tbsp fish sauce
1/2 tsp ground black pepper
1 cup boiled pork, thinly sliced and cut into small pieces
2 pieces fried firm tofu (tokwa), cubed
½ cup tinapa flakes (smoked fish)
½ cup chicharon (pounded)
2 hard boiled eggs,sliced
½ cup cooked shrimps (boiled or steamed)
1/4 cup green onion or scallions, finely chopped
3 tbsp fried garlic
2 pieces lemon, sliced (or 6 to 8 pieces calamansi)
In a large bowl, pour water and soak the rice noodles for about 15 minutes. Drain water and set it aside.
In a pan, add oil and heat over medium heat.
Once the oil is hot, sautè the ground pork and cook for about 5 to 6 minutes.
Dissolve annato powder in broth and add the mixture in the pan.
Let it come to a boil. (If you are using anatto seeds, soak them first in 3 tbsp water to bring-out the color and remove the seeds)
crush the shrimp cube and add it to the pan. Let it simmer for 3 more minutes
Slowly add the flour and keep stirring.
Then, mix in the fish sauce, sprinkle ground black pepper. Continue to simmer until sauce is thickened. Set aside.
In a large pit, boil enough water and add the soaked noodles in a strainer and submerge it in the boiling water. Let it cook for about a 1-2 minutes until the noodles are cooked but not over cooked. It must still be firm.
Once cooked, remove the strainer from the water and drain excess liquid from the noodles.
Transfer the noodles in the serving plate.
Pour the sauce on top of the noodles then arrange the toppings over the sauce.
Serve with a slices of boiled eggs and calamansi.
Share and enjoy!
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