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Monday, July 21, 2008

Pancit Palabok

Pancit Palabok is also known as Pancit Luglug and are essentially the same dish, with the difference being primarily in the type of the sauce used. I like pancit palabok but not as much as I like pancit bihon guisado. But for a change, it's good to cook other pancit recipes once in a while. I remember when I was still in the Philippines, I used to order pancit palabok in a restaurant and they really cooked it good. Now I miss it because there are no Filipino restaurants here in our place. I have to cook it if I want to eat it. Here's a recipe of pancit palabok.


* 8 oz Pack rice noodles
* 1 tb Annato seeds(achuete)
* 1 c Shrimp juice
* 2 tb Fish sauce (patis)
* 2 1/2 tb Cornstarch mixed With 1/4 cup water
* 1/2 lb Shrimps shelled and fried
* 3/4 c Finely crushed chicharon -(pork rinds)
* 3 Cloves garlic; chopped and -fried
* 2 tbsp Green onion chopped
* 2 Hard boiled eggs
* Salt and pepper to taste


Soak noodles in boiling water for 20 minutes or until softened. Drain well. Set aside. Let the soaked annato seeds stand for 20 minutes then roll seeds with your fingers until you extract the color. Discard the seeds. Add annato water to shrimp juice in a saucepan. Season with fish sauce salt black pepper. Stir in the cornstarch simmer until thick stirring continuously until thickened. In a plate put the noodles pour sauce over it then sprinkle crushed pork rinds shrimps fried garlic green onions. Arrange sliced eggs on top and lemon wedges on the side. To serve toss pancit mixture and sprinkle with lemon juice to taste.

1 comment:

AiDiSan said...

Pancit Palabok is my little girl's favorite, sometimes we have it for breakfast and match it with hot pandesal...yummmy!!!

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