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Pancit Palabok
Pancit Palabok
filipinorecipesite.com/filipino-pancit-recipe/pancit-palabok.html
October 16,
2007
Pancit Palabok is another Filipino noodle dish with a Chinese origin. It’s called palabok
because of the bright colored orange shrimp-flavoured thick sauce covered the thin rice
noodles. Then, it has a toppings of chopped green onions, fried garlic, cut wedges of hard-
boiled eggs, pieces of chicharon (pork crackling), cubed tokwa (beancurd), cooked prawns
and pork, flaked tinapa (smoke fish) and finally finished it with squeeze calamansi juice all
over.
Wow, yummy!
Ingredients :
8 cups water
1 cup mongo sprouts
1 lb. pancit bihon (rice noodles) or palabok noodles
Palabok Sauce
Toppings
(Cooking Conversions)
Cooking Procedures :
1. Boil water in a pot. Place mongo sprouts in a strainer and then add the noodles. Drop
strainer into boiling water. Cook sprouts and noodles until soft. Drain well. Pour
noodles with sprouts in a large platter.
2. Prepare palabok sauce: Strain atsuete water. Add to shrimp juice and cook in a
saucepan. Disperse flour in water and add to the pan. Bring to a boil and stir
constantly. Season to taste. Remove from heat and pour over cooked noodles.
3. Top with pork and tokwa. Sprinkle with tinapa and chicharon. Arrange egg slices and
shrimps on top. Garnish with green onions and fried garlic. Serve with kalamansi.
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