Pansit Palabok (Filipino) Recipe

Pansit Palabok (Filipino)


  • 1 kilo thick bihon noodles, cooked

  • Red sauce
    1/2 kilo ground pork
    4 cake firm tofu, diced
    2 cup shrimp broth
    1/2 cup chopped kinchay
    1/2 head garlic, chopped
    1/2 cup annatto water (from annatto seeds)
    salt and pepper
    cooking oil

  • Palabok
    6-8 cup shrimp broth
    1/2 cup annatto water (from annatto seeds)
    3/4 cup cornstarch

  • Garnishing
    2 cup medium size shrimp, shelled
    1 bundle spring onion, chopped
    4 pieces boiled egg, cut into wedges
    1 cup crushed pork crackling
    1 head garlic, chopped, fried
    1 cup fried tinapa flakes
    kalamansi (lime juice)

How to make Pansit Palabok (Filipino)

For the red sauce: In a saucepan, saute garlic. Add ground pork and stir cook for 3-5 minutes or until meat turns to golden brown, add tofu, kinchay and annatto water, stir cook for another 3-5 minutes. Add shrimp juice and let boil, simmer for 5 to 10 minutes, season with salt and pepper to taste. Remove from pan and keep aside.

For the palabok:In a saucepan put shrimp broth and annatto water. Bring to a boil and simmer for 1-2 minutes. Thicken sauce with cornstarch diluted in 1/2 cup of water, keep warm and set aside. Season with salt to taste.

Serving: When ready to serve put cooked bihon noodles in a platter. Top with the garnishing ingredients and serve with kalamansi.

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