Pancit Palabok: A Deliciously Easy Recipe to Follow
Pancit Palabok, a beloved Filipino dish, is a noodle dish featuring thick rice noodles, a rich shrimp-based sauce, and an array of delicious toppings. This recipe breaks down the process step by step, ensuring a restaurant-quality result at home!
Ingredients You'll Need:
For the Palabok Sauce:
- 1 cup shrimp heads and shells
- 4 cups water
- 1/2 cup annatto powder (achiote)
- 1/4 cup shrimp paste (bagoong alamang) – adjust to your preferred level of saltiness
- 1/2 cup pork broth (optional, but adds richness)
- 1/4 cup cornstarch mixed with 1/2 cup water (slurry)
- Salt and pepper to taste
For the Noodles:
- 1 pound thick rice noodles (pancit habhab)
For the Toppings:
- 1/2 cup cooked shrimp, peeled and deveined
- 1/2 cup chicharon (pork cracklings)
- 1/4 cup chopped green onions
- 1/4 cup cooked hard-boiled eggs, sliced
- 1/4 cup toasted garlic
- Calamansi or lime wedges (for squeezing)
Making the Palabok Sauce: A Step-by-Step Guide
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Sautéing the Shrimp Heads and Shells: In a large pot, sauté the shrimp heads and shells over medium heat until they turn pink. This step extracts maximum flavor.
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Simmering for Flavor: Add water to the pot and bring to a boil. Reduce heat to low and simmer for at least 30 minutes, allowing the flavors to meld beautifully. This is crucial for a rich and flavorful sauce.
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Adding the Aromatics: Stir in the annatto powder and shrimp paste. Continue simmering for another 10 minutes. The annatto will give the sauce its signature vibrant orange color. Be careful with the shrimp paste, as it can be quite salty.
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Enhancing the Broth (Optional): If using, add the pork broth to enhance the depth of flavor.
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Thickening the Sauce: Slowly pour in the cornstarch slurry, stirring constantly to prevent lumps. Continue to simmer until the sauce thickens to your desired consistency. This will take only a few minutes.
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Seasoning to Perfection: Season with salt and pepper to taste.
Cooking the Noodles and Assembling the Dish
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Cooking the Noodles: Cook the rice noodles according to package directions. Usually, this involves boiling them until tender but still slightly firm to the bite. Rinse with cold water to prevent sticking.
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Plating and Garnishing: Divide the noodles among serving bowls. Generously pour the palabok sauce over the noodles. Arrange the toppings (shrimp, chicharon, green onions, hard-boiled eggs, and toasted garlic) artfully on top.
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Serving and Enjoying: Serve immediately, with calamansi or lime wedges on the side for a final squeeze of citrusy freshness.
Tips for the Best Pancit Palabok:
- Fresh Ingredients: Using fresh shrimp and high-quality ingredients significantly impacts the taste.
- Don't Overcook the Noodles: Perfectly cooked noodles have a pleasant chewiness.
- Adjust Seasoning: Taste and adjust the seasoning according to your preferences.
- Get Creative with Toppings: Feel free to experiment with other toppings like shredded pork, sautéed vegetables, or even a sprinkle of fried shallots.
This recipe provides a foundation for your own Pancit Palabok culinary journey. Enjoy the process and the delicious results! Remember to share your creations and tag us! Happy cooking!
