PANCIT PALABOK
Philippine Favourite
Pancit Palabok
This is a noodle dish( bihon)with shrimp sauce ( which is reddish orange due to Annato seeds)
Several toppings include cooked shrimp, fried garlic, boiled eggs , fried fish tofu, cooked chicken mince ( cooked in special and unique Annato oil),Calamansi and scallions.
Originally this recipe uses pork but my version is a pork free one.
Annato is an orange red condiment and food colour derived from the seeds of Achiote Tree, native to Tropical Regions from Mexico to Brazil.
Inspired by the Famous Jollibee Palabok.
Pancit Palabok
INGREDIENTS FOR ACHUETE OIL ( Annato oil)
1-2 packet Annato seeds
1cup oil
INSTRUCTIONS
Heat up oil in a pan.
Add the Annato seeds and keep stirring on low flame until the Annato seeds bleed into the oil
Switch of gas
Strain the oil. Keep aside for use later. Discard the seeds.
Your Beautiful Orange Annato seed oil is ready
The Annato seeds will stain( bright orange ) as well as flavor the oil.
INGREDIENTS FOR PALABOK SAUCE
1-2 tbsp of Annato oil
2-3 tbsp of garlic minced
¼ th cup onion chopped fine
1knorr shrimp cube
1cup minced chicken
1-2 tbsp Cornstarch
Salt and pepper to taste
½ tsp fish sauce
Hot water
INSTRUCTIONS
Heat Annato oil in a pan
Add chopped onions and sauté for 2-3 mins
Add minced garlic and fry for 1-2 mins
Add minced chicken
Fry ( keep stirring)
Add salt and pepper to taste
Add fish sauce
Fry until chicken is fully cooked
Now remove ½ quantity of chicken and keep aside to use later as a topping
In the same wok ( with the ½ chicken) add hot water and shrimp cube
Simmer on med-low flame
Adjust seasoning
Dissolve cornstarch with water and add to the boiling liquid
Keep stirring until sauce thickens slightly
Simmer for another 5-7 mins
Switch off the gas and keep warm to serve later
Your delicious Palabok sauce is ready
BIHON AND TOPPINGS
INGREDIENTS
BIHON noodles( thin translucent rice noodles)
¼ cup toasted ( fried) garlic
½ cup fish tofu ( fried tofu)
2-3 hard-boiled eggs sliced
8-10 boiled shrimp
2-3 Calamansi cut
Cooked chicken mince
Palabok sauce
Chopped spring onions ( scallions)
INSTRUCTIONS
Soak the bihon noodles and cook as per instruction on the packet. Keep aside
Chop garlic and fry in oil ( I used a bit of Annato oil to fry the garlic)
Lightly fry the tofu in Annato oil
PUTTING IT ALL TOGETHER
Take a large serving dish
Spread the BIHON noodles evenly
Laddle the Palabok sauce over the noodles
Distribute other garnishes evenly on top of the noodles and sauce ( as pictured)
Your scrumptious Pancit Palabok is ready to serve
This is definitely a crowd-pleaser
Enjoy