One of the Filipino dishes that I “outsourced” for my housewarming was pancit palabok (rice noodles with toppings and sauce). My guests and I kept raving about it that I had to have it again. As I devoured it I was imagining how it was prepared, just like the details found in most of the online recipes and cookbooks. But I had a hard time matching it because it looked so simple – without the shrimps, squid, and other toppings, but more delicious than those I’ve tasted in the past. (Just like a halo halo with so many ingredients versus the unassuming and plain looking but yummier Razon’s.) Until I found myself asking Ate (the person who cooked it who is from Pampanga) how to prepare it. Instead of sharing the recipe right away, I had to observe the preparation twice and prepare it with her eventually. Think of practical tests. 🙂
For those who would like to try it, you will need:
500 g thick rice noodles
water for soaking noodles
2 cloves of garlic
10 g spring onion
50 g pork crackling (chicharon)
1/2 cup annatto (achuete) oil
200 g lean ground pork
1 cup water
2 tbsp all purpose flour
1 and half tbsp soy sauce
1 tsp white pepper
1. Soak the rice noodles for 3 to 4 hours. It can be less than that depending on the type of the thick rice noodles. (Thin rice noodles or bihon is an alternate. This does not need to be soaked and can be directly boiled until it gets tender.) As soak is in progress, crush, peel and mince the garlic. Set aside 4 tbsp of the annatto oil for the toppings.
2. In a pot, heat annatto oil and saute garlic and half of the onion for 1 minute. Add flour to the sauteed mixture and whisk continuously (better if you can have a substitute in whisking). Set aside.
3. Boil noodles for 2 to 3 minutes and drain.
4. For the toppings, hard boil the eggs. When done, peel and slice into wedges and set aside.
5. To make the pork topping, mix pepper, soy sauce and ground pork in a bowl. In a pot, heat annatto oil, saute garlic and onion. Add the pork mixture and cook until tender.
6. In a pre-heated pan, fry the remaining chopped garlic to make toasted garlic. Set aside.
7. Roast wrapped flaked smoked fish (tinapa) on the stove or grind the pork crackling (chicharon) as we did.
8. Place cook noodles on a plate then pour sauce over the noodles. Since I love palatable presentations, I prefer using a tray. Arrange the toppings: pork meat, chicharon, spring onions, toasted garlic and egg.
9. Serve with a slice lemon or calamansi.
Whew, I didn’t realize it really entails long preparation. But it was really worth it (sulit)!
0 thoughts on “Pancit palabok”
it’s late pm here and i’m just leaving work when i saw you posted this one. just made me more hungry for dinner. alas, no palabok this evening for me. maybe toast with peanut butter na lang.
naku, gusto ko yan wits! 🙂
mommy dolor’s palabok is like that…kahit walang sahog, ang sarap pa din!
my fave palabok is from cindy’s in tarlac – before it became a chain. now i really like the red ribbon palabok, masabaw, i just love it.
i’ll keep this in mind the next time i get the mood to cook. thanks.
kain mo na lang ako wits. or better yet padala ka hehehe. sarap
delicioso! i am a big fan of my aunt’s palabok…i wonder what yours tastes like?
I may be a patient person but when it comes to cooking pancit, I surrender. I just order take out to avoid the tedious process of preparing and cooking pancit. 😀
i love the palabok in Razon’s and their famous halo-halo 🙂
ma try nga itong recipe mo…thanks for sharing 🙂
hindi ako marunong magluto ng pancit palabok kasi dito sa pilipinas sa dami ng pagpipilian parang mas madaling magorder na lang kaysa magluto sa bahay.
I was scanning through your ingredients, and was glad not to see crab in one of them. It looks yummy nga and seems simple pala to make. I’ll definite come back to this page, made me plan to prepare it this week 🙂
It’s not one of my favorites, but I wouldn’t mind eating it.
A Pinoy I share an apartment with in Saudi cooks a very delicious Pancit Palabok. Her secret? Mama Sita Palabok Mix.?
OMG! I’m so hungry right now (11:39pm!) hahaha. I think I’ll order palabok tomorrow
OMG, and to think I am a sucker for palabok, now I want a bilao!
congratulations on the house warming! your palabok looks so good. i actually am not a pansit fan in general pero palabok i like 🙂
Sarap naman Wits, ganyan talagang maglluto Capampangan masarap he he he, (capampangan kasi ako) kapag umuwi ka at nagawi ka sa pampanga, sa Arayat may nagluluto doon (homemade) ng special pancit malabon, sa tabi ng simbahan ang house, this is one of the best pancit malabon I ever tasted or yung pancit sa intersection ng Sn Fernando (nakalimuta ko na name ng store).
I have relatives in Arayat. I’ll take note of your recommendation.
i love this!
looks good….nakakagutom 🙂
One of my fave noodle dishes. Maybe I will try to cook it one of these weekends using your recipe. Thanks!
sarap! this is one of those great pinoy favorites that i truly miss!
sana makapagluto kami nyan dito sa penang soon…
sarap looking.. the pic makes me hungry.
Palabok is still my favorite merienda! Thanks for this recipe. 🙂