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:
- For the Tinapa, I used smoke Salmon (not as pungent as the Tinapa, but the taste is similar).
- 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).
- For the Palabok Sauce seasoning, I simple used salt instead of the fish sauce.
- 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
- Prepare the toppings ahead of time: Smoke Salmon flakes and Mexican Chicharones, fried garlic, sliced boiled eggs and chopped green onions
- Cook the noodles, drain and wash in cold water. Set aside.
- Make sure you have the cornstarch and water mix.
- 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.
- Of course the ground chicken, the chopped onion and the oil.
- OH, AND PREPARE THE ANNATO POWDER TOO.
Now, just follow the step by step process below.
5 WAYS TO MAKE DELICIOUS PANCIT PALABOK EVEN WHEN YOU ARE NOT IN THE PHILIPPINES
- Flaked Smoked Salmon about 1/2 cup
- Fried garlic I use a lot 5 cloves, chopped
- 2 boiled egg
- 3 stems green onion chopped
- 12 or more Shrimp with head
- 4 cups of water
- 2 teaspoon salt
- 3 cup , Mexican Chirarones Traditional separated (1 cup for toppings, the other 2 cups to use with the noodles
PANCIT PALABOK SAUCE
- 1/ 4 cup water mixed with 2 tablespoon of cornstach
- 1 pack 1/3 OZ Mama Sita Annato Powder
- 1 pound ground chicken
- 1 small size red onion chopped
- 2 tablespoons Canola Oil
- salt and pepper to taste I used 1 teaspoon of each
FOR THE NOODLES
- 16 oz Rice Stick Noodles if we are in PI we use Palabok noodles called Lug Lug , those big and thick noodles Philippine made BUT I ACTUALLY LOVE USING THE RICE STICKS. The sauce adheres better to it/
- Mexican Chicharones Traditional 3 1/2 oz, separated. 1 cup mixed with the noodles, other cup for toppings.
PREPARE ALL THE TOPPINGS:
- Wash shrimp and clean. Remove the head and skin but leave the tail on. Pour in 4 cups of water in a medium sized sauce pan. Add in water and put the head and shrimps shell in the medium sized sauce pan and put the shrimp with tail on top so that it is easy to fish out. Boil and if the meat until the shrimp with tail change color, take them out and put in a plate. Set aside for late. Continue boiling the remaining shrimp head about 5 more minutes. THIS WILL BE OUR BROTH.
- Strain the broth to separate the fish head. Discard head and shell. Set aside broth for later.
- Chop garlic and fry until golden brown. Use about 1 tablespoon of cooking oil.Set aside.
- Flake the smoke salmon just by pulling it.
- Slice the boiled egg.
- Crush the chicharones. I like it when it is not too small pieces.
PREPARE THE PALABOK SAUCE
- Saute' the onion and add in the ground chicken. Cook ground chicken until it is not pink.
- Pour the shrimp stock and let boil. About 6 minutes. Add the Annato Powder and gradually add the cornstarch mixture until the mixture is thick in consistency. Let simmer for another 3 minutes.TUrn off heat and let the sauce cool.
- Place noodles in deep bowl and add the chicharones. The add the Palabok sauce and gently mix noodles to coat the sauce.
- Pour prepared noodle in a serving plate and arrange topping as how you want it. ENJOY!
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.