Filipino Pancit Palabok Recipe
Easy Filipino Pancit Palabok Recipe for All Occasions

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Adjust Servings:
Boiling Noodles
340g Palabok Noodles
Water For Boiling
Shrimps Topping
1/4 Kilo Fresh Shrimps
Salt and pepper
Cooking oil
Butter (As per need)
Shrimp Stock
5 Cups Water May add salt, pepper, onion and bay leaf to the stock.
Remaining Shrimps
Annatto Water
3 Tbps. Annatto seeds
1/2 Cup Hot water
2 Tbsps. Oil
4 Garlic Cloves
2 Medium Onions , chopped
3 Tbsps. Fish Sauce
1 Tsp. Ground Pepper
1/3 Cup Flour
1/3 Cup Corn Starch
1/2 Cup Water
Crushed Chicharon , optional
Ground Pork Topping
5 Tbsps. of Olive Oil
4 Garlic Cloves
2 Sliced Onions
1/4 Kilo Ground Pork
1/2 Tsp. Pepper
3 Tbsps. Annatto Oil
Salt and pepper to taste

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  • Appetizer
  • Medium Spicy
  • Non Vegetarian
  • 30 Minutes
  • Serves 1
  • Medium


  • Boiling Noodles

  • Shrimps Topping

  • Shrimp Stock

  • Annatto Water

  • Sauce

  • Ground Pork Topping



Author – FoodNatics

(Visited 195 times, 1 visits today)



Boiling Noodles –

To begin with, first, take 340 grams of palabok noodles and soak it in water for 10 minutes (Please follow the instructions on the packet). After 10 minutes, boil the palabok noodles covered for 8 to 10 minutes. Remove the lid, and loosen the noodles and leave it immersed in hot water for about 15 to 30 minutes. After 30 minutes, turn off the heat.


Shrimp Topping –

Next, take ¼ kilo of fresh shrimps and clean and remove the intestine of the shrimps. Add salt and pepper for seasoning. Heat 2 tablespoons of olive oil and shallow fry the shrimps for 2-3 minutes. You may add butter to it when frying as it will enhance the taste of the shrimps. Keep it aside.


Shrimp Stock –

To make the shrimp stock, boil the remaining shrimps in 1 liter of water (5 cups). To elevate its flavor, you may add salt, pepper, onion and bay leaves. Bring the stock to a boil and stir it occasionally. After 30 minutes, turn off the heat. Strain the shrimp head and shell using a strainer and retain the stock.


Annatto Water –

Take 3 tablespoons of atsuete seeds (annatto seeds) in a bowl and add ½ a cup of hot water to it. Give it a good stir and let steep for 30 minutes. Drain and remove the seeds.


Sauce –

For preparing the sauce, take 2 tablespoons of olive oil and heat it. Once the oil is hot, add 4 minced garlic cloves and sauté till it slightly browns. To this, add 2 chopped onions. Sauté it till it turns translucent and soft. Next, add 3 tablespoons of fish sauce, 1 teaspoon of ground black pepper and give it a good mix. Now, add the annatto water to it and stir again it again. Then, add 5 cups of shrimp stock, stir and simmer for 8-10 minutes.


Meanwhile, prepare a mixture of flour and cornstarch. Take 1/3 cup of flour and mix it with 1/3 cup of cornstarch. Add ½ cup of water and mix it evenly until the mixture dissolves completely. Once prepared, pour this mixture into the sauce to thicken it. Stir the sauce continuously while pouring the mixture. Keep pouring it until you attain the desired consistency of the sauce. You may also add crushed chicharon if you like as it adds to the taste.


Ground Pork Topping –

Heat 5 tablespoons of olive oil in a pan and add 4 chopped garlic to it. Sauté it well until it browns. Once it is slightly brown, add the 2 chopped onions and cook until it turns translucent. Now, add ¼ kilo of ground pork and sauté it well so that you get rid of the raw taste of the pork. Brown the pork to render the fats and then season it with salt and pepper to taste. To this, add 3 tablespoons of annatto oil, mix the ingredients well and cook for about 5-7 minutes. Once it is ready, turn off the heat.


Now, it’s time to assemble. Place the noodles mixed with the cooked sauce over a banana leaf on a plate. Spread the cooked pork over it. Garnish it with few vertically sliced boiled eggs. Decorate it with the fried shrimps, crushed chicharons and anything that you like.


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