Pancit Palabok Recipe

INGREDIENT:

• 1 pack Bihon noodles/ or ‘Special Palabok (Cornstarch Sticks)’, soaked in water until softened then drained
• 1/2 teaspoon black pepper (ground)
• 1 tablespoon annatto powder
• 2 tablespoon cooking oil
• 2 tablespoon fish sauce
• 6 tablespoon all-purpose flour
• 1/2 cup red onions (diced)
• 1/2 pound ground pork (optional)
• 3 cups pork /or chicken /or veggie broth
• 1 piece shrimp cube

For the sauce/toppings:

• ¼ cup green onion or scallions (chopped) (I didn’t have green onions, so I substituted with cilantro herbs)
• ½ cup chicharrón (crushed)
• ½ cup smoked fish/ tinapa flakes
• ½ cup cooked shrimps (boiled)
• 1 cup boiled pork (cut into small and thin slices) (optional)
• 2 pieces fried firm tofu/ tokwa (cut into cubes) (optional)
• 2 pieces hard boiled eggs (sliced)
• 6 pieces calamansi (sliced) (If you don’t have calamansi, which a type of lemon commonly used in the Philippines/Filipino dishes, you can use lemon wedges, as I did)
• 3 tbsp fried garlic

INSTRUCTIONS:

1. In a large bowl let the special palabok noodles/ bihon soak in tap water for about 10 to 15 minutes. Strain and set aside.
2. Pour some cooking oil into a frying pan and if it’s hot enough, put the ground pork (Since I did not use pork, I used red onions in lieu of) and stir for about 5 minutes.
3. In a separate bowl, pour in the annatto powder and the broth. Stir and add the mixture into the frying pan. Let it boil.
4. Add shrimp cube (if you have it) and continuously stir while adding the flour from time to time.
5. If the sauce is already thickened, add some fish sauce and black pepper. Set aside.
6. Pour water into a pot. Put the soaked noodles earlier into the pot and let it boil until the noodles separate, mixing it occasionally. Leave noodles in the pot and let it sit for another 15-30 minutes approximately. (I let it sit for about 20 minutes).
7. Place noodles in a strainer to remove any excess water, if any.
8. Place the noodles into a plate and pour the sauce into the top of the noodles.
9. Sprinkle some sliced hard-boiled eggs, shrimps, smoked fish flakes, crushed chicharrón, tofu, and green onions/scallions) for an appealing finish. Serve with kalamansi (Filipino-type lemon)/ or lemon wedges.

Source:The Cooking Apprentice

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