Simple Pancit Palabok is a version wherein you can make your own palabok or luglog by using the minimum ingredients possible. What makes this palabok recipe good is the idea that you can have the same delicious pancit palabok taste using fewer ingredients, which leads to a lower costs. Consider this as a budget palabok recipe.
There are many ways to make pancit palabok because these come in different versions, and it even has many names. For the sake of this recipe, I will call this dish as simple pancit palabok because this actual dish was made with whatever is available in our pantry. I am glad that there is still a pack of cornstarch noodles left and I still have some tilapia flakes sitting in the freezer. I think that these 2 ingredients are the most vital, and the others may vary.
I had a previous palabok recipe post which made use of bihon noodles. That was somewhat similar to the pancit palabok served in Jollibee. I also had a version of Pancit Malabon. I grew-up eating pancit malabon because I used to help my parents man our shop in Las Pinas every day during the summer (and every weekend during school season). It was situated beside a restaurant that serves the said dish as its specialty.
Although it is ideal to have all the ingredients to make the percfect pancit palabok, this simple palabok recipe has the qualities of the complete thing. This might not be comprehensive, but only you can judge how it will fair after tasting it.
Try this Simple Pancit Palabok Recipe. Let me know what you think.
- Serves: 6
- Serving size: 6
- 1 pack (500g) Palabok noodles also called cornstarch sticks
- 6 cups water
- 1/2 lb. pork shoulder or belly, sliced into small pieces
- 4 cups beef broth
- ¼ cup annatto seeds, soaked in ½ cup water
- 1 piece shrimp cube or 1 tsp. shrimp powder
- 6 ½ tablespoons all-purpose flour, diluted in ½ cup water
- 1/2 cups tinapa fakes
- 3 pieces hard boiled eggs, sliced
- 10 pieces medium shrimp, head and shell removed
- 1 cup chopped Napa cabbage, blanched
- ½ cup crushed pork rinds (chicharon)
- ½ cup chopped scallions
- 3 tablespoons cooking oil
- Salt and pepper to taste
- Soak the noodles in water until it gets soft. Drain the water.
- Boil 6 cups water in a cooking pot. Once the water boils, quickly submerge the noodles in it and cook for 1 to 3 minutes. Drain the water right away. Set the noodles aside.
- Heat the oil in a cooking pot.
- Once the oil gets hot, quickly pan-fry the shrimp for around 30 seconds per side. Remove the shrimp and set aside.
- Put-in the pork, Saute until the color turns light brown
- Pour-in the beef broth and add the shrimp cube (or powder). Let boil. Cover and simmer until the pork gets tender.
- Add the water from the soaked annatto seeds. Stir.
- Add the flour diluted in water. Stir the mixture and ensure that all ingredients are distributed properly. (Note: this means that the flour and water are combined and stirred thoroughly until well blended. ) Continue to cook in low to medium heat until the sauce thickens.
- Add 2 tablespoons tilapia flakes and some salt and pepper to taste. Stir and set aside.
- Now that the sauce is ready, you can start to assemble your simple pancit palabok. Arrange the noodles in a serving plate, pour the sauce over the noodles. Gently toss the noodles so that it gets coated with sauce. Top with Napa cabbage, scallions, pork rinds, shrimp, more tilapia flakes and egg.
- Serve. Share and enjoy!