Palabok Recipe

Palabok

by Chef's Classics

Palabok is a true favorite in our Filipino cookbooks. Though it may seem daunting to cook, the recipe is actually easy. Who needs that delivery number when you can cook Palabok right at home?

 

• ½ kilo rice noodles or bihon, boiled and drained
• ½ kilo shrimp, peeled and deveined, steamed
• 3 eggs, boiled and cut into wedges
• 1 cup chicharon, ground
• 1 cup tinapa flakes (optional)
• ½ cup green onions, finely chopped
• ¼ cup garlic, fried
• 5 pieces calamansi, sliced

For the sauce:

• ½ kilo ground pork
• 2 cups pork broth
• 2 cups shrimp stock
• 8 tbsp flour
• 3 tbsp cooking oil
• 1 tbsp annatto seed, soaked in 4 tbsp warm water
• 3 tbsp fish sauce 
• ½ tsp ground black pepper
• 3 cloves garlic, chopped
• 1 pc onion, chopped
• Salt to taste

1. In a Chef’s Classics Camomile Sauce Pan, heat the oil over medium heat. Sauté garlic and onions.

2. Add ground pork and cook until brown.

3. Mix in the flour and stir well.

4. Add annatto, fish sauce, shrimps stock and pork broth. Bring to a boil and simmer for 5 minutes.

5. Simmer until sauce becomes thick.

6. Season with salt and pepper.

7. Transfer the cooked noodles to a serving plate and pour the sauce.

8. Arrange the toppings over the sauce and garnish with green onions.

9. Serve with calamansi.