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  • Pancit Palabok

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    jamie v
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    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.

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    Filipinorecipesite.com Pancit Palabok

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    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.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    121 views3 pages

    Pancit Palabok

    Uploaded by

    jamie v
    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.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    of 3

    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

    1/4 cup atsuete (annatto) seeds, soaked in


    1/4 cup water
    1/3
    2 cups shrimp juice
    6 tbsp. all-purpose flour
    1/2 cup water
    salt and pepper,to taste

    Toppings

    1 cup cooked pork, cut into strips


    2 pcs. fried tokwa (beancurd), cubed
    1/2 cup flaked tinapa (smoked fish)
    1/2 cup pounded chicharon (pork cracklings)
    2 eggs, hard-boiled and sliced into wedges
    1/2 cup shrimps, boiled and shelled
    1/2 cup finely chopped green onions, to garnish
    1 tbsp. fried garlic, to garnish
    kalamansi (Philippine lemon)

    (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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