Palabok Recipe should not be confused with the pancit luglog. The difference is the size of the noodles.
The Pancit palabok recipe requires the use of thin, round noodles. Pancit Luglog uses thick noodles. The orange color of the pancit palabok sauce is due to the use of shrimps.
The garnishing used is what gives the pancit palabok its signature look and taste. This simple delicacy is accentuated by hard-boiled eggs, crushed pork cracklings, smoked fish flakes, minced green onions, and, of course, peeled shrimps.
But these garnishes are not merely decorative. They also enhance the distinct flavor of the palabok’s sauce. People love this mix, and this is indeed an ultimate favorite of food enthusiasts and average folks alike.
Very popular as a heavy snack, the pancit palabok recipe is a common dish in small eateries’ menu. It is well-loved that fast food chains have started to offer their versions. But don’t simply take my word for it, copy this Pancit palabok recipe and start cooking.
Well you haven't tried it in Jollibee you are missing the best foods of the Philippines, I wonder where did this come from, I mean which region knowing noodles came from China and many of them spread all over Asia.
There is not known origin of this as of this writing but one thing is for sure this food is so good you do not want to skip it if you ever visit the Philippines.
- 500 g bihon noodles
- 150 g pork
- 30 g unshelled shrimp
- 180 g tofu
- 3 cloves garlic
- 1 medium onion
- 1 tsp black pepper
- 1 fresh egg
- 2 stalks spring onions
- 2 hard boiled eggs
- ½ cup flour
- 180 g smoked fish or tinapa
- 200 g pork rinds or chicharon
- 1 tbsp anatto seeds
- 2 ½ cup pork broth
- Pre-soak the bihon noodle in a water.
- Add some cooking oil in a pan on medium heat.
- Sauté the garlic, onion and pork.
- Add the tofu and cook until golden brown.
- Next the shrimp.
- Add the broth in a pot on medium heat.
- Dilute the flour in a 4 tsbp of water then set aside.
- Beat the egg.
- Add some salt in the pot.
- Pour the water of soaked anatto liquid in the pot.
- Add the beaten eggs in the pot.
- Pour the flour mixture and continuously stir.
- Turn off the heat and set aside.
- Boil a water in a pot.
- Drop the noodles and cook until soft.
- Drain and cool down.
- Put the noodle on a serving plate and add a little bit of all everything.