Pansit Palabok Recipe

Pansit Palabok is a well-known recipe of many Filipinos. This has a bright orange sauce and toppings that make the dish more attractive and delicious. Some recipes use thin noodles but the original recipe of Pansit Palabok is using thick noodles.

Cooking this recipe is simple and easy because of the ingredients. In general, palabok requires shrimp, pork, crushed chicharon, pusit, tofu, fried garlic, onion leaves, and boiled eggs.

In our palabok recipe, we will use a thin noodle and with pork toppings. So list down all the ingredients below and let’s start the cooking.

Pansit Palabok Ingredients:

½ kilo bihon, soaked in water until softened then drained
1 Tablespoon oil

Pansit Palabok sauce:

¼ cup atsuete seeds - soaked in ¼ cup water (alternative: You can also use atsuete powder that you can buy from supermarkets)

1 sachet of Palabok Mix Powder (any brand)

6 tablespoons all-purpose flour

2 ½ cup water

salt or patis and black pepper


Toppings:

1 cup cooked pork, cut into strips

4 pieces (match size) fried tokwa, cubed

½ cup flaked tinapa

½ cup pounded chicharon

2 eggs, hard-boiled then sliced

½ cup boiled and shelled shrimps

½ cup finely chopped spring onions

½ bulb finely chopped garlic (fried to a golden brown)


Cooking Instructions:

First we will Prepare the Palabok Sauce:

1) Strain atsuete then combine atsuete water with Palabok Mix Powder in a saucepan.

*If you are using atsuete powder, in a ¼ cup water, add slowly the powder and continuously stirring and combine with the Palabok Mix Powder in a saucepan.

2) Disperse flour in water slowly while continuously stirring then add to the pan and in low fire.

3) Bring to a boil and cook with constant stirring until thick.

4) Season with salt or patis and black pepper to taste.


Cook the Noodles:

1) Boil water in a pot, add the oil and a little salt.

2) Take the noodles and dip in the boiling water and cook until tender but firm.

3) Drain well. Transfer to a platter.


Now is the Presentation:

1) Top noodles with sauce.

2) Over the sauce, arrange the pork and tokwa pieces.

3) Sprinkle with tinapa and chicharon.

4) Garnish with sliced egg, shrimps, spring onions and garlic.

5) Serve with kalamansi.

Another Recipe from IamPinoypi.blogpspot.com