Here’s an easy recipe for Pancit Palabok Party Size Recipe for 1 Kilogram.. Best Serve in a Bilao. Top with Shrimp and Lechon Kawali! This is so yummmy!
Pancit Palabok (Party Size)
1 kilo palabok or pancit malabon noodles, (Delicious, Super Q, Hobe Brand)
For the Meat:
½ kilo ground pork
3-4 firm tofu, diced (pre cooked-fried)
½ head garlic, minced
salt and pepper, to taste
6-8 cups shrimp broth/water
½ cup atsuete (soaked in ½ cup hot water)
3/4 cup cornstarch
For the Garnish:
1 kilogram medium size shrimp
½ cup spring onion, chopped
5 pieces hard boiled eggs (15 mins boiled), sliced
1 cup crushed pork crackling
1/2 cup Toasted garlic
2 cups lechon kawali
5-10 pcs calamansi (lime juice)
Cook the palabok noodles and follow package instructions.
Prepare the shrimp, clean trim and devein. In a pot, boil shrimp in 8 cups of water for 2 minutes. Once cooked, remove the shells, heads and tails. Set aside and reserve the shrimp broth (strain if needed).
For the Meat ingredients: In a pan, heat oil to saute garlic and ground pork. Let it cook for 3-5 minutes or until the meat becomes browned and cooked. Add add tofu and some atsuete water to color. Toss and turn and cook for another 1 or 2 minutes. Season with salt and pepper to taste. Remove from the pan and set aside.
For the Palabok sauce: In a pot add the broth and annatto water. Bring to a boil and simmer for 1-2 minutes. Thicken sauce with cornstarch diluted in ½ cup of water, keep warm and set aside. Season with salt to taste.
Combine the noodles with palabok sauce and mix it well. Arrange in a big wide platter or bilao with banana leaves or foil.
Assembly: Arrange on top the sauteed meat ingredients. Garnish around with chicharon, shrimp, lechon kawali, toasted garlic, spring onions. Arrange it around in single layer for each ingredient. Lastly, arrange the sliced boiled eggs on the outer layer, around the bilao and fresh slices of calamansi on the side.
Ready to serve. Enjoy!
TO MAKE TOASTED GARLIC:
Prepare 1-2 heads fresh garlic, sliced in thinly, toast & fry slowly over lowest heat until golden brown. Make sure to use low heat or it will burn in a matter of seconds if high heat is used.