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EASY PANCIT PALABOK RECIPE ( ALL ABOUT THE SAUCE,NOODLES AND MORE)

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

By shobee
Course Main

Ingredients
  

TOPPINGS:

  • 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.

Instructions
 

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.

FOR SERVING

  • 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!