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Classic Pancit Palabok Recipe

Palabok Quiapo Recipe
Classic Pancit Palabok Recipe

An all time Filipino favorite merienda recipe, Classic Pancit Palabok. Simple, easy and saucy Palabok recipe. Back in my college days, sa canteen best partner nito ay puto and coke. Super yummy..

We also have the copycat recipe of Palabok Quiapo below. You can choose between 2 Toppings: (1) “Classic Recipe” toppings or (2)”Quiapo Palabok” style toppings inspired from the famous “Jolly Dada Palabok” in Quinta Market Quiapo.

Classic Pancit Palabok Recipe

INGREDIENTS:

  • 1 pack (1 lb) rice noodles (bihon)
  • For Sauce:
  • 2 tbsp cooking oil
  • 1/2 lb ground pork (no need for pork ingredients for Palabok Quiapo)
  • 1 tbsp annatto/atsuete powder (or atsuete oil) – adjust to make it deep red orange
  • 3 cups pork broth (or Shrimp Broth for Quiapo Style)
  • 1 piece shrimp cube
  • 6 tablespoons all-purpose flour (or cornstarch slurry)
  • 2 tbsp fish sauce
  • 1/2 tsp ground black pepper
  • For Classic Toppings:
  • 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)
  • For Quiapo Toppings:
  • 200g shrimps peeled (cooked in boiling water (around 7 cups) with salt then set aside broth for the palabok sauce) set aside the head of shrimps also to squeeze into the broth for additional flavor
  • Boiled eggs
  • Beef chicharon/Bagnet
  • Adobong Pusit – (just add a 1 tbsp cornstarch slurry to make the sauce thicker when you cook the pusit)

INSTRUCTIONS:

  1. In a large bowl, pour water and soak the rice noodles for about 15 minutes. Drain water and set it aside.
  2. In a pan, add oil and heat over medium heat.
  3. Once the oil is hot, sautè the ground pork and cook for about 5 to 6 minutes.
  4. Dissolve annato powder in broth and add the mixture in the pan.
  5. Let it come to a boil. (If you are using atsuete seeds, fry them first in oil using a separate pan to extract red color, remove the seeds after)
  6. Crush the shrimp cube and add it to the pan. Let it simmer for 3 more minutes
  7. Slowly add the flour and keep stirring.
  8. Then, mix in the fish sauce, sprinkle ground black pepper. Continue to simmer until sauce is thickened. Set aside.
  9. In a large pot, 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.
  10. Once cooked, remove the strainer from the water and drain excess liquid from the noodles.
  11. Transfer the noodles in the serving plate.
  12. Pour the sauce on top of the noodles then arrange the toppings over the sauce.
  13. Serve with a slices of boiled eggs and  calamansi. Share and enjoy!

For Palabok Quiapo

Cooking Instructions: Follow the same procedure above except remove the pork ingredients to substitute squid/pusit

How to make Atsuete/Annatto oil:

Instead of using atsuete powder, you may also use atsuete seeds to color your palabok in deep red color. Fry enough/more Atsuete seeds in oil until oil becomes deep reddish/orange in color. Drain and remove seeds from oil after. This oil can replace atsuete powder to color your palabok sauce.

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