Pansit Palabok is a rice noodle recipe with garlicky shrimp gravy topped with crushed pork cracklings, eggs, and smoked fish flakes.
Don’t let the number of ingredients intimidate you. Well, I was and probably most Filipino home cooks too. Our go-to pansit (rice noodle) dish won’t be Palabok for sure. I had that impression that it would be too complicated to make at home. So, I either resort to using the popular mix (which we all love by the way) to make it or just go to Jollibee and buy a packet.
But after making this today, all concerns and worries are gone. It’s not complicated. You just need time. That’s it. The key is to prepare all the ingredients beforehand and put them in bowls so you won’t miss anything. Start by peeling the shrimp and making the broth. Then chop minced the rest of the ingredients.
You also don’t need a lot of pans to make this. In the video, you’ll notice that I only used one pan. All the good flavors will be there when you finally make the broth. I also suggest making or cooking the toppings in the same order as I did. It’s easier that way. Believe me.
I also decided to put some of the toppings to the sauce while it was simmering. Nonconventional, I know, but I wanted the garlic and the smoke fish flavor to stand out in the sauce. It worked perfectly.
WATCH THE VIDEO ON HOW TO MAKE PANSIT PALABOK
- cooking oil
- 1/2 cup minced garlic
- 1 cup tinapa flakes (toasted)
- 250 grams shrimps (peeled and deveined)
- 250 grams ground pork
- 2 teaspoons fish sauce
- 1 cup chicharon (crushed)
- 4 hard boiled eggs (peeled and sliced)
- green onions (finely chopped)
- 8 pieces calamansi
- 3 tablespoons cooking oil
- 1/2 cup flour
- 4 cups shrimp stock
- 1 tablespoon atsuete powder
- 1 cup hot water
- 2 pieces shrimp bouillon
- 2 tablespoons toasted minced garlic
- 3 tablespoons toasted tinapa flakes (smoked fish)
- 1 tablespoon cornstarch ( diluted in 1 tbsp water)
- salt to taste
- 300 grams bihon or rice noodles (soak for 5 minutes in cold water)
- 2 cups boiling water
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