PANCIT PALABOK (5 WAYS TO MAKE DELICIOUS PALABOK EVEN WHEN YOU ARE NOT IN THE PHILIPPINES)

In this Pancit Palabok post today, I will be sharing with you tricks on how to make Pancit Palabok which is at par on what we always have in the Philippines by using only the available ingredients at hand - where ever you are. In my case, I am in the USA . I promise that it will be similar from the taste, to the smell to its color. So hang in there and keep on reading.

I know it is hard working as OFW (Overseas Filipino Worker). Aside from dealing the pain of being far from the family, friends and love ones, we are also dealing about our food withdrawals ( which is soooo hard), because the foods we are used to aren’t just not available.

I remember when I first came here in the US. I did not even know what lettuce was and those other vegetables they carry here, that I started eating meat EVERY. SINGLE. DAY. Eighteen years later, I am still not a lettuce fan, but sadly, a bonafide meat lover, I still can’t shake off my desire and craving for Fiilipino foods. I am talking about Adobo, , Dinuguan and Pichi Pichi, ANNNNND Lechon Kawali and Pandesal

Lately, I was browsing through the store’s isle and I saw that they now carry Asian Rice Stick noodles and that got me so excited to make this Pancit Palabok. But the rest of the ingredients are missing. In the Philippines, we add various toppings in our Palabok:  Chicharon de Carcar and tinapa. But we don’t have those here, so I substituted the toppings ingredients based on what ingredients available here in the USA. So this is A modified version of Pancit Palabok.

SUBSTITUTE PANCIT PALABOK TOPPINGS:

1. For the Tinapa, I used smoke Salmon (not as pungent as the Tinapa, but the taste is similar).
2. For the Carcar de Cebu Chicharon, I used Mexican Chicharones (not as crisp as in the Chicharon in the Philippines but the taste is similar).
3. For the Palabok Sauce seasoning, I simple used salt instead of the fish sauce.
4. For the noodles, I use Rice Stick Noodles instead of the thicker strand Palabok Noodles. (this will yield a softer noodles and lumpier noodle compared to the thicker ones we have, so watch out for the cooking time) but the taste is similar.

HOW LONG DID IT TAKE ME TO MAKE THIS PANCIT PALABOK?

Many of you thought that making Pancit Palabok is very complicated. But the truth is, it is not. Just imagine me making this Pancit Palabok right after I arrive from work. I peeled the shrimp, I cooked the noodles and fried the onions and garlic. Although I prepared the boiled eggs the night before, still making Pancit Palabok is quick and easy. And to add to that, I have to boil the shrimp for the stock. Overall, that took me 35 minutes. Then move on to the next process.

TIPS TO MAKE THIS PANCIT PALABOK

1. Prepare the toppings ahead of time: Smoke Salmon flakes and Mexican Chicharones, fried garlic, sliced boiled eggs and chopped green onions
2. Cook the noodles, drain and wash in cold water. Set aside.
3. Make sure you have the cornstarch and water mix.
4. Shrimps stock. Peel the shrimp leaving the tail on and keep the head the skin of the shrimp and put them in a small stock pot filled with 5 cups of water. Put the peeled shrimp on top and boil. First remove the peeled shrimp when it turn pink and continue boiling to get the shrimp taste and then strain and separate shrimp from stock.
5. Of course the ground chicken, the chopped onion and the oil.
6. OH, AND PREPARE THE ANNATO POWDER TOO.

Now, just follow the step by step process below.

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Isn’t it Palabok very easy to make? If you think so or, if have trouble making it, leave a comment below and maybe we can tweak it together to correct the process. Have a great day.