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Saturday, May 2, 2009

Pancit Palabok

My hubby had been tired eating pancit bihon because I always cook that when we were in Texas. It surprised me though when he tasted the pancit palabok that we ordered from Tea House in Baguio because he loved it. It tasted different from the pancit bihon that I used to cook. I haven't tried cooking pancit palabok yet but my brother-in-law is very good in cooking this. In fact he cooked it during my youngest nephew's birthday the other week. Here's the recipe:


500 grams pancit noodles ( rice glass noodles)

100 grams shrimps, peeled, deveined, and chopped (save heads for shrimp stock)

300 grams tinapa (smoked fish), fried and flaked (take out the bones!)

200 grams pork, sliced into bit-size pieces

4-6 eggs, hard-boiled and sliced

1-2 cups pork cracklings, pound or grind in food processor

1/2 cup green onions, chopped

1 med size onion, chopped

4 cloves garlic, crushed

salt, and patis (fish sauce) if you wish

2 packs Mama Sita Palabok Mix


2-3 tbsp cooking oil

calamansi (Filipino lime)


1. Soak shrimp heads (and mash with a spoon if you must!) with 1 cup boiling water for about 5 minutes. Drain and set liquid aside. This is your shrimp stock.

2. Cook glass noodles according to package instructions. Set aside.

2. In a large pan, heat oil. Saute garlic and onions over low heat. Add pork, continue stir-frying until cooked. Remove pork and set aside.

3. Saute shrimps in the same pan only til they turn orange. Remove from pan.

4. Dissolve Palabok mix in cold water (follow package instructions). Pour dissolved mix and shrimp stock into pan used for sauteing. Bring mixture to a boil, stirring once in a while. Simmer until sauce thickens. Season with salt and patis (fish sauce).

5. Arrange noodles on a plate, and top with sauce, pork, shrimps, smoked fish flakes, pork cracklings, green onions and sliced eggs. Squeeze calamansi juice over your plate of pancit palabok if desired. Enjoy!

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