Approximate values estimated by AI
Pancit Palabok
Traditional dish · Filipino
A vibrant Filipino noodle dish characterized by its rich, orange-hued annatto-infused shrimp or pork-based sauce coating thick rice noodles (miki). Topped with a variety of savory ingredients.
Ingredients
- Miki noodles (thick rice noodles)12 oz
- Shrimp, peeled and deveined1/2 lb
- Pork belly, diced1/4 lb
- Garlic, minced4 cloves
- Onion, chopped1/2 medium
- Annatto powder or seeds (for color)2 tbsp
- Shrimp broth or water4 cups
- Fish sauce3 tbsp
- Cornstarch slurry (2 tbsp cornstarch + 4 tbsp water)4 tbsp
- Vegetable oil2 tbsp
- Saltto taste
- Black pepperto taste
- Hard-boiled eggs, sliced (for topping)2
- Crushed chicharon (pork cracklings) (for topping)1/4 cup
- Smoked fish flakes (tinapa flakes) (for topping)1/4 cup
- Shrimp, cooked (for topping)1/2 cup
- Scallions, chopped (for garnish)2 tbsp
Steps
- 1
If using annatto seeds, steep them in 1 cup of hot shrimp broth for 15 minutes, then strain to get the colored liquid. Discard seeds. If using powder, mix directly with broth.
- 2
Cook miki noodles according to package directions. Drain and set aside.
- 3
Heat vegetable oil in a pot over medium heat. Sauté garlic and onion until softened.
- 4
Add diced pork belly and cook until browned. Add shrimp and cook until pink. Remove shrimp and set aside for topping.
- 5
Pour in the remaining shrimp broth (with annatto color), fish sauce, and the strained annatto liquid (if used). Bring to a simmer.
- 6
Gradually whisk in the cornstarch slurry until the sauce thickens to a gravy-like consistency. Season with salt and pepper to taste.
- 7
In a large bowl, combine the cooked miki noodles with a portion of the palabok sauce. Toss to coat evenly.
- 8
Transfer the sauced noodles to serving bowls. Top generously with sliced hard-boiled eggs, crushed chicharon, smoked fish flakes, and cooked shrimp. Garnish with chopped scallions.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
