Focused recipe

Simple Pancit Palabok

Thick noodles topped with a savory orange shrimp sauce and finished with shrimp, tinapa flakes, chicharon, scallions, Napa cabbage, and egg.

Difficulty Hard

Time 35 min

Servings 6

Ingredients 18

Steps 10

Filipino Updated 5/30/2015

Ingredients

Measured from the catalog payload.

500 g palabok noodle
6 cups water
0.5 lb pork sliced into small pieces
4 cups beef broth
0.25 cup annatto seeds soaked in 1/2 cup water use the colored soaking water
1 piece shrimp cube
6.5 tbsp all-purpose flour
0.5 cup tinapa flake
3 pieces egg hard-boiled and sliced
10 pieces shrimp head and shell removed
1 cup napa cabbage chopped and blanched
0.5 cup pork rinds crushed
0.5 cup scallion chopped
3 tbsp cooking oil
salt
ground black pepper
0.5 cup annatto soaking water
0.5 cup water

10 cooking steps

Soak palabok noodles in water until softened, then drain and set aside.
Bring 6 cups of water to a boil. Quickly submerge softened noodles and cook for 1 to 3 minutes. Drain immediately and set aside.
Heat cooking oil in a pan. Pan-fry shrimp for about 30 seconds per side, then remove and set aside.
Add pork to the same pan and sauté until lightly browned.
Pour in beef broth and add the shrimp cube (or shrimp powder). Bring to a boil, cover, and simmer until pork is tender.
Stir in the annatto soaking water for color and flavor.
Make the slurry by combining flour with water until smooth. Pour into the pan while stirring. Continue cooking over low to medium heat until the sauce thickens.
Add 2 tablespoons of tinapa flakes and season with salt and ground black pepper to taste. Stir and set the sauce aside.
Assemble: Arrange noodles on a serving plate and pour sauce over. Gently toss until evenly coated.
Top with Napa cabbage, scallions, crushed pork rinds, shrimp, remaining tinapa flakes, and sliced hard-boiled eggs. Serve warm.

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Main Course, Noodle noodles, palabok, pancit palabok Public recipe Revision 1

Annatto water adds both color and flavor.
Adjust the thickness of the sauce by adding a small amount of broth if it becomes too thick.
For extra shrimp flavor, add more shrimp powder or cube to taste. You can also crush the head of the shrimp and use the juices.