Easy Palabok Recipe
Tender bihon noodles topped with a rich, savory orange sauce made with ground pork, smoky tinapa flakes, and annatto. Finished with shrimp, boiled eggs, crispy chicharon, toasted garlic, and green onions. Served with calamansi or lemon for a refreshing citrus finish.
Servings: 3 people
Calories: 793kcal
Cost: $
Equipment
- 1 Wide, deep tray For soaking the bihon flat in hot water
- 1 Cooking pot For the palabok sauce
Ingredients
- 8 ounces bihon rice noodles
- 1 piece Knorr Shrimp Cube
- 3/4 cup ground pork
- 12 pieces shrimp cooked, peeled
- 1/4 cup tinapa flakes smoked fish flakes
- 2 cups annatto water
- 1/4 cup all-purpose flour
- 1 piece onion minced
- 4 cloves garlic crushed
- 2 pieces eggs boiled, peeled, sliced
- 1/4 cup green onions chopped
- 1/4 cup toasted garlic
- 1/2 cup chicharon crushed
- 1/4 cup cooking oil
- 1 pint hot water for soaking the bihon
- fish sauce (patis) and ground white pepper to taste
Instructions
- Bring the water to a boil. Arrange the bihon in a wide, deep tray and pour in enough hot water to submerge the noodles completely. Soak for 12 to 15 minutes. Drain and set aside.8 ounces bihon, 1 pint hot water
- Heat the cooking oil in a pot. Saute the garlic and onion until fragrant.1/4 cup cooking oil, 4 cloves garlic, 1 piece onion
- Add the ground pork and saute until lightly browned. Stir in the tinapa flakes. Gradually add the flour while stirring until fully incorporated. Continue cooking over low to medium heat for 5 minutes.3/4 cup ground pork, 1/4 cup tinapa flakes, 1/4 cup all-purpose flour
- Gradually pour in the annatto water, stirring continuously until the sauce reaches the desired consistency. It should be smooth and thick enough to coat the noodles without becoming pasty.2 cups annatto water
- Add the Knorr Shrimp Cube and stir until completely dissolved. Season with fish sauce and ground white pepper to taste.1 piece Knorr Shrimp Cube, fish sauce (patis) and ground white pepper
- Arrange the drained bihon on serving plates and pour the palabok sauce over the noodles. Top with cooked shrimp, boiled eggs, crushed chicharon, toasted garlic, and chopped green onions. Serve hot. Share and enjoy!8 ounces bihon, 12 pieces shrimp, 2 pieces eggs, 1/2 cup chicharon, 1/4 cup toasted garlic, 1/4 cup green onions
Video
Notes
Crumble the shrimp cube – Break the Shrimp Cube into small pieces before adding it so it dissolves faster in the thick sauce.
Raw shrimp – Boil raw shrimp with the shells on for 2 to 3 minutes, then peel. The shells keep the shrimp from overcooking and give the water a little flavor if you want to use it in place of some of the annatto water.
Doubling the recipe – Double everything and soak the bihon in two trays so the noodles stay submerged. The doubled sauce needs a few extra minutes of stirring to thicken.
Party serving – For a bilao-style presentation, spread the drained bihon on a banana leaf-lined bilao, pour the sauce over the whole tray, and arrange the toppings in rows on top.
Nutrition
Serving: 575g | Calories: 793kcal | Carbohydrates: 80g | Protein: 34g | Fat: 36g | Saturated Fat: 7g | Cholesterol: 102mg | Sodium: 672mg | Potassium: 601mg | Fiber: 3g | Sugar: 2g | Vitamin A: 382IU | Vitamin C: 9mg | Calcium: 84mg | Iron: 2mg