Palabok or Pancit Palabok is a type of Filipino noodle dish that makes use of cornstarch sticks, which is also known as palabok noodles. It has an orange sauce composed of minced pork, tinapa flakes (or smoked fish flakes), and annatto water. Flour is diluted in water and added to the sauce to give it a thicker consistency. The toppings for this dish includes shrimp, slices of hard boiled egg, crushed chicharon, and chopped scallions. Pancit Luglug is a similar version of this dish that uses seafood as topping.
Both the sauce and toppings give this Palabok its yummy taste. I added a piece of Knorr Shrimp Cube to the sauce so that the shrimp flavor will stand out. The tinapa flakes also play a big role in the overall flavor. Having these ingredients in the sauce means that I can enjoy my palabok even without the toppings. However, it is still best to add it to make the dish look good and taste even better.
It is important that you pay close attention to the preparation of the noodles. This needs to be soaked for a while in order to get softer before boiling it. There is usually instructions on the package as to how long should the noodles be soaked in water. To be safe, I usually soak it in water for at least 30 minutes. Note that some brands of noodles need longer time to soak in water to be soft enough.
Palabok is best eaten with with calamansi. Simply squeeze the calamansi on the palabok and toss the all the components until well blended.
Try this Palabok Recipe. Let me know what you think.
- 12 ounces palabok noodles (cornstarch sticks)
- 2 to 3 quarts water (for soaking the noodles)
- 1 Knorr Shrimp Cube
- 8 ounces pork shoulder, sliced into small pieces
- ½ cup tinapa flakes (smoked fish flakes)
- 6 tablespoons all-purpose flour
- ½ cup annatto water
- 3 ½ cups water
- 3 ½ tablespoons fish sauce
- ¼ teaspoon ground black pepper
- 3 tablespoons cooking oil
- 10 to 12 pieces shrimp, deveined, shell and head removed
- 1 cup Napa cabbage, sliced into small squares
- 3 boiled eggs, sliced into quarters
- ½ cup crushed chicharon (pork rinds)
- ½ cup chopped scallions
- Pour 2 to 3 quarts water in a large mixing bowl or pot. Soak the palabok noodles in water for 30 minutes (or follow the package instructions).
- Remove the soaked noodles from the bowl and set aside.
- Meanwhile, pour the water in a large cooking pot. Let boil.
- Put the noodles into the pot. Cook for 10 to 15 minutes or until soft. Remove noodles from the pot and drain the excess water. Place the noodles in a large bowl and cover it (this will prevent it from being exposed in air, which can eventually dry the noodles). Set aside.
- Add shrimp on the same pot with boiling water. Cook for 1 ½ minutes or until it floats; Remove from the pot and set aside.
- Put Napa cabbage into the pot. Boil for 1 minute. Remove and set aside.
- Prepare the sauce by pouring oil in a clean cooking pot.
- Once the oil gets hot, add the pork. Sauté until light brown
- Pour fish sauce into the pot along with the annatto water. Stir.
- Pour 3 ½ cups water into the pot and let it boil. Cover the pot and continue to cook in medium heat for 15 to 18 minutes or until the pork gets tender. Note: If needed, you can add more water to prevent the sauce from drying out.
- Remove the cover and Knorr Shrimp Cube and tinapa flakes. Continue to cook for 5 minutes.
- Combine flour with ½ cup water. Stir until texture becomes smooth. Pour the mixture into the pot. Stir. Continue to cook until desired thick texture is achieved.
- Add the ground black pepper. Stir.
- Assemble the palabok by placing noodles in a plate. Pour the sauce over the noodles and then top with Napa cabbage, shrimp, and sliced boiled eggs. Sprinkle crushed chicharon and chopped scallions on top.
- Serve with calamansi or lime. Share and enjoy!