Shell the shrimps and reserve it. Pound the shells with a mortar and pestle to extract the juice, place pounded shells and its liquid in a muslin cloth or fine sieve over a container. Run the water used for boiling on the pounded shells and drain it in a container. Set the liquid aside.
Shell the mussels and set it aside. On a blender mix crab meat, crab fat, water used for boiling, annatto powder and fish sauce, blend in low speed for a minute.
Remove from blender then set aside. Add the blended crab meat mixture and flaked smoked fish. Bring sauce to a boil and simmer until sauce thickens, add water if sauce becomes too thick. Turn off the heat. Place noodles in a big bowl pour sauce on top then mix to distribute sauce evenly to the noodles. Place noodles in a big plate then top with cooked seafood, Pork crackling, Spring onions, eggs and fried garlic.
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Loading Comments Email Required Name Required Website. In a small preferable nonstick pan heat one tablespoon of oil over medium heat.
Add the shrimp and cook until just pink on both sides, one to two minutes. Season with a pinch of salt and pepper while they cook. Remove from the pan and set aside. In the same pan, add one or two more tablespoons of oil and add the diced tofu cubes. Sprinkle a pinch of salt and pepper to season or mushroom powder. Cook over medium to medium-high heat, flipping one or two times to give two or three sides of the cubes just a hint of golden color, about five to six minutes depending on how crowded your pan is.
Transfer to a plate. Allow for one egg per one or two servings. Bring water to a boil in a pot large enough to accommodate the noodles.
Add the eggs and boil for about eight minutes or your preferred hard boil time. Take the eggs from the pot with a slotted spoon and rinse in cold water. Set aside to cool then peel and slice. In a pot I used a four-quart size add two to three tablespoons olive oil and heat over medium heat. Add the pork, fish sauce, onion powder, garlic powder and mushroom powder if using and cook for about 15 minutes or until the meat is just slightly caramelized and rendering its fat.
Add the annatto powder, stir and cook for another minute. Add the clam juice and seafood stock and bring to a boil. Turn the heat down to medium and add the corn starch slurry. Let simmer for a few minutes until the sauce thickens. Stir in the cooked shrimp and tofu and adjust the seasonings as necessary. Prepare the noodles while you wait for the sauce to come to a boil or while it simmers. In the same pot of boiling water that you used for the eggs, bring the water back to a boil, adding more water if necessary.
Add the rice noodles and cook for three to four minutes. Drain and rinse with cold water and set aside. Arrange the cooked rice noodles on a platter, ladle the gravy on top depending on how much or how little sauce you prefer you may not use all the sauce and decorate with the garnishes. If you prefer, you can also toss the noodles in the gravy before adding the garnishes. Serve with lemon wedges. The sauce will also keep and freeze.
More on Stock: A combination of seafood and meat stock also works well in this dish and is traditional in some regional versions of Palabok.
I used homemade pork stock from carnitas I prepared recently will link when published and it worked very well. Multi-tasking: This is the part where you can save time by using three burners at the same time during the early part of the cooking stage.
I used a small nonstick pan to cook the shrimp and tofu in batches while the sauce got its start on another burner. I used a third burner and pot to boil water for the hard-boiled eggs and rice noodles.
This is lovely! Thank you for your suggestions on what you used, I know our market has everything. The only ingredient that I might have a problem with is the noodles. Thank you, Karen. You might have luck finding the noodles at Safeway or Whole Foods. I really felt l like you were talking to me with this post. So I did get the palabok sauce packet and even the shrimp buillion cubes, but there are all these extra ingredients that seem unnecessary.
Hi, Ellen. So glad you stumbled upon this recipe. I know my ingredients seem unusual, right? As for the tofu, I wonder if this is a Pampanga thing—my family is all from there and they always add fried tofu. You can totally omit and replace with more shrimp. Thanks for your comment and if you do use the ideas in this post would love to know how the palabok turns out for you. Thanks for explanation of difference between the pancits. I have been so hungry for what I always called pancit palabok.
Will give a try but will use shrimp broth made from water steeped dried shrimps. Do you suppose the sauce can be made ahead and reheated? Hi, Re. How timely that you mention using dried shrimp—I have been meaning to try them for this recipe, too. I have really enjoyed my workarounds including using pork broth from my carnitas recipe but shrimp flavor from dried shrimp would be hard to beat.
As for making the sauce ahead of time, it should be fine. What I do is freeze mine in individual portions small freezer bag and reheat on the stove with great results. Hope this helps. Your email address will not be published. What is Pancit Palabok or Pancit Luglug Pancit Palabok pahn-sit pah-lah-bok is a noodle dish flavored with shrimp gravy and dressed up with assorted toppings.
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