Pancit Palabok Recipe #2
- 1 pack (1 lb) rice noodles (bihon)
- 2 tbsp cooking oil
- 1/2 lb ground pork
- 1 tbsp anatto powder
- 3 cups pork broth
- 1 piece shrimp cube
- 6 tablespoons all-purpose flour
- 2 tbsp fish sauce
- 1/2 tsp ground black pepper
- 1 cup boiled pork, thinly sliced and cut into small pieces
- 2 pieces fried firm tofu (tokwa), cubed
- ½ cup tinapa flakes (smoked fish)
- ½ cup chicharon (pounded)
- 2 hard boiled eggs,sliced
- ½ cup cooked shrimps (boiled or steamed)
- 1/4 cup green onion or scallions, finely chopped
- 3 tbsp fried garlic
- 2 pieces lemon, sliced (or 6 to 8 pieces calamansi)
Cook the sauce:
- Heat a saucepan and pour the cooking oil
- When the oil is hot enough, put-in the ground pork and cook for about 5 to 7 minutes
- Dilute the annato powder in pork broth then pour the mixture in the saucepan. Bring to a boil (If you are using anatto seeds, soak them first in 3 tbsp water to bring-out the color)
- Add the shrimp cube and stir and simmer for 3 minutes
- Add the flour gradually while stirring.
- Add the fish sauce and ground black pepper then simmer until sauce becomes thick. Set aside.
- Soak the rice noodles in water for about 15 minutes. Drain and set aside.
- Boil enough water in a pot
- Place the soaked noodles in a strainer (use metal or bamboo strainer) then submerge the strainer in the boiling water for about a minute or until the noodles are cooked. (make sure that the noodles are still firm)
- Remove the strainer from the pot and drain the liquid from the noodles.
- Place the noodles in the serving plate.
- Place the sauce on top of the noodles then arrange the toppings over the sauce.
- Serve with a slice of lemon or calamansi. Share and enjoy!
Note: If you are using fresh shrimps with head, the shrimp cube can be omitted. Shell the shrimp and remove the head. Crush the head of the shrimp and use the juice instead of the shrimp cube.
Pancit Malabon/Luglug Recipe #2
- 1 kilo fresh rice noodles (soaked for 10 minutes in water and drained)
- 6 tbsp atchuete oil
- 6 cups shrimp juice
- 2 tbsp garlic, minced
- 1 cup all-purpose flour
- 1 cup of water
- salt and pepper to taste
- 1 cup kintsay, sliced
- 1 cup pechay Baguio, sliced
- 1 cup chicharon, crushed
- 1 cup smoked tinapa, flaked
- 1 cup oysters, cooked
- 1 1/2 cup shrimps, cooked and peeled
- 1/2 kilo squid, sauteed in oil and garlic
- 1 cup pork, cooked and cubed
- 4 hard-boiled eggs, sliced
- 1/2 cup spring onions, chopped finely
- 4 tbsp fried garlic
- 4-6 pcs calamansi, sliced
- Dissolve 1 cup of flour in 1 cup of water. Set aside.
- To make sauce: Heat atchuete oil in a pan. Saute garlic, then add shrimp juice. Allow to boil. Pour in water with dissolved flour. Add salt and pepper to taste. Set aside.
- Boil water in a wok or large saucepan. Fill a luglugan or bamboo strainer with noodles, pechay Baguio and kintsay.
- Dip into the boiling water and drain. Put in a large bowl.
- Add sauce, crushed chicharon, and tinapa flakes. Toss, then transfer to a plate.
- Top with oysters, shrimps, squid, pork, egg slices, spring onions, and fried garlic.
- Serve with sliced calamansi.