Pancit Palabok
User Reviews
4.2
150 reviews
Good
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Total Time
1 hr
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Servings
6 Servings
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Calories
440 kcal
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Course
Main Course, Snacks
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Cuisine
Filipino
Pancit Palabok
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Pancit Palabok with rice noodles, flavorful shrimp gravy, and assorted toppings makes a delicious midday snack or main meal and is sure to be a family favorite. Perfect for gatherings and special occasions!
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Ingredients
For the Toppings
- ½ pound Shrimp
- canola oil
- ½ pound pork belly, diced
- 8 ounces firm tofu
- ½ cup tinapa flakes
- 1 head garlic, peeled and minced
- 1 cup pork cracklings (chicharon), crushed
- 4 hardboiled eggs, peeled and quartered
- ¼ cup green onions, chopped
- calamansi or lemon, cut into wedges
For the sauce
- shrimp heads ( reserved from peeling the shrimp)
- 5 cups water
- ¼ cup canola oil
- 2 tablespoons annatto seeds
- ⅓ cup flour
- 2 pieces shrimp bouillon
- salt and pepper to taste
For the noodles
- 1 package (8 ounces) cornstarch or rice stick noodles
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Instructions
For the Toppings
- Peel shrimp, leaving tail intact. Reserve shrimp heads. In a saucepan over medium heat, bring 1 cup water to a boil. Place shrimp in a fine-mesh sieve and dip in the boiling water until the shrimp change color. Remove from the pot and set aside. Reserve liquid.
- In a skillet over medium heat, add pork belly and cook, stirring occasionally, it releases oil. Continue to cook until browned and cooked through. Remove from pan and drain on paper towels.
- Drain tofu from packing liquid and wrap with paper towels to rid of extra moisture. Cut into ¼-inch cubes. In a wide pan, heat about 1-inch deep of oil. Add tofu and deep-fry until golden brown and crisp. Using a slotted spoon, remove from, and set aside.
- In a pan over medium heat, add 1 tablespoon oil. Add tinapa flakes and cook, stirring regularly, for about 1 to 2 minutes or until lightly browned and heated through. Remove from pan and set aside.
- In a small pan over low heat, heat about ¼ cup oil. Add garlic and cook until lightly browned and crisp. With a slotted spoon, remove toasted garlic and drain on paper towels. Reserve 3 tablespoons of the garlic oil.
For the Sauce
- With a knife, coarsely chop reserved shrimp heads.
- In a pot over medium heat, combine shrimp heads and 5 cups water. Bring to a boil, skimming any foam that rises on top. Lower heat and simmer for about 10 minutes to extract flavor. Using a fine-mesh strainer, strain liquid and discard shrimp solids. Reserve 5 cups of the stock.
- In a saucepot over medium heat, heat ¼ cup canola oil. Add 2 tablespoons of annatto seeds and cook, stirring regularly, until oil is infused with deep-orange color. With a slotted spoon, remove seeds and discard.
- Add flour to the annatto oil and cook, stirring constantly, for about 1 minute or until smooth.
- Slowly add shrimp stock, whisking vigorously to prevent lumps. Bring to a boil and then lower heat to a simmer.
- Add shrimp bouillon and stir until dissolved.
- Cook, stirring regularly, for about 3 to 5 minutes or until thickened. Season with salt and pepper to taste.
For the noodles
- In a large bowl, soak rice noodles in water for about 1 to 2 minutes or just until loosened. Drain well.
- In a pot over medium heat, bring about 6 cups water to a brisk boil. Add noodles and cook for about 1 minute. Drain well.
To serve
- Place noodles onto serving plates. Spoon sauce over noodles.
- Top with shrimp, chicharon, fried pork, crispy tofu, tinapa flakes, hardboiled eggs, toasted garlic bits, and green onions. Serve with calamansi wedges.
Nutrition Information
Show Details
Calories
440kcal
(22%)
Carbohydrates
8g
(3%)
Protein
19g
(38%)
Fat
36g
(55%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
6g
Monounsaturated Fat
17g
Trans Fat
0.04g
Cholesterol
166mg
(55%)
Sodium
242mg
(10%)
Potassium
210mg
(6%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
221IU
(4%)
Vitamin C
2mg
(2%)
Calcium
88mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 440 kcal
% Daily Value*
| Calories | 440kcal | 22% |
| Carbohydrates | 8g | 3% |
| Protein | 19g | 38% |
| Fat | 36g | 55% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 166mg | 55% |
| Sodium | 242mg | 10% |
| Potassium | 210mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 221IU | 4% |
| Vitamin C | 2mg | 2% |
| Calcium | 88mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.2
150 reviews
Good
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