Pancit Palabok or Pancit Luglug - PART 2
14 May 2008 Labels: Filipino Food, Noodles, Pancit, Pancit Luglug, Pancit Palabok 14 comments
This is my shortcut version. I used to make my Palabok sauce from scratch but one time I bought a Palabok sauce mix and tried it but found it too salty for my taste. Thus my shortcut Palabok recipe was made. 
Pancit Palabok Sauce recipe #2
*Saute garlic, onions and ground chicken (or minced chicken). When chicken is cooked, add chopped shrimps and saute until pink.
*Use one packet of Pancit Palabok mix (I use Mama Sita or White King brand).
*Follow the directions at the back of the packet. (It says to add water to the mix).
*Add the uncooked sauce to the sauteed chicken and shrimp. Bring to boil and simmer until thick.
*Add 1 can of Cream of Mushroom soup and enough chicken broth or water to
make a nice sauce. Make sure you don't add too much broth or your sauce will be too watery.
*Mix very well until the Cream of Mushroom is incorporated with the Palabok sauce.
*Bring back to boil. Simmer for another 10 minutes stirring frequently (important if you are not using a non-stick pot).
*Season to taste (I found that the Palabok mix tend to be salty so I don't have to add any more seasonings).
Pancit Palabok Sauce recipe #2
*Saute garlic, onions and ground chicken (or minced chicken). When chicken is cooked, add chopped shrimps and saute until pink.
*Use one packet of Pancit Palabok mix (I use Mama Sita or White King brand).
*Follow the directions at the back of the packet. (It says to add water to the mix).
*Add the uncooked sauce to the sauteed chicken and shrimp. Bring to boil and simmer until thick.
*Add 1 can of Cream of Mushroom soup and enough chicken broth or water to
make a nice sauce. Make sure you don't add too much broth or your sauce will be too watery.*Mix very well until the Cream of Mushroom is incorporated with the Palabok sauce.
*Bring back to boil. Simmer for another 10 minutes stirring frequently (important if you are not using a non-stick pot).
*Season to taste (I found that the Palabok mix tend to be salty so I don't have to add any more seasonings).
*Serve over cooked pancit bihon. Add ground chicharon, tinapa flakes, eggs, green onions and lemon.
Voila, an instant Pancit Palabok sauce that's fast and easy.
PANCIT PALABOK RECIPE #3 (from scratch)
Palabok:
2 cups Shrimp juice (crush shrimp heads in 2 cups water and strain)
1/4 cup atchuete water (2 tbsp atchuete seeds soaked in 1/4 cup water)
6 tbsp flour dissolved in 1/2 cup water
Fish sauce, to taste
Ground Pepper, a pinch
Add shrimp juice and atchuete water in a sauce pan and mix. Add the flour/water mixture and stir constantly. Bring to boil. Season with fish sauce and pepper. Set aside.
Red Sauce:
3 tbsp cooking oil
4 cloves garlic, minced
1 cup cooked pork, cubed
2 pcs tofu, cubed
1/4 cup atchuete water (22 tbsp atchuete seeds soaked in 1/4c water)
1 cup shrimp juice
1/4 cup flat-leaf parsley (Kinchay)
Fish sauce and ground pepper , to taste
Brown garlic in oil, set aside for garnish. Brown pork in hot oil, add tofu and fry for another minute. Add the atchuete water. Pour the shrimp juice and bring to boil. Add the parsley and season with fish sauce and pepper. Set aside.
Garnish:
1/2 cup Tinapa (smoked fish), flaked
1/2 cup Chicharon, ground
2 hard-boiled eggs, chopped
1/2 cup boiled shrimps
1/4 cup green onions
1 lemon, sliced
Boiled Bihon noodles.
Put noodles in a large platter. Cover with Palabok sauce. Top with the pork and tofu mixture (Red sauce). Sprinkle with Tinapa, Chicharon, eggs, shrimp, green onions and fried garlic. Serve with lemon slices and fish sauce.
Source: Let's Cook With Nora by Nora Daza
Click here for another short version of Pancit Palabok recipe.
If you like my recipe, please leave a comment to let me know and subscribe by email for more delicious recipes. Thank you! :)
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Ohhh my. I am hungry already. Your website makes me want to start cooking more.,.... Babette, thisw is wonderful stuff...
favorite ko rin ang pancit palabok mareng barb.. may natira pa ba diyan.. bigyan mo ako lol.
I thank you for the comment on my poage.... I respond in kind.
my favorite..everytime im in philippines i always ask my tita to cook for me..yummy
Wow pancit palabok!Me too,favorite ko yang kainin sa carenderia sa Davao.I remember,ako ang taga gawa nyan noong college pa ako sa class namin.
I even cooked it here pero ako lang ang kumakain ayaw ng asawa ko yong shrimp sauce :(kaya minsan lang ako gumagawa,pero bumibili ako minsan sa Pinoy store.
Mareng Barb, ang sarap ng pancit palabok mo.. sa picture palang nagugutom na ako:)
This is what I was trying to make pero wasn't successful ! I don't know what is wrong with me ? Hay buhay ! Really love this one Barbs, kaya nakikikain na lang ako sa Pinoy community especially if there's handaan galore ;)!
Thank you for sharing your recipe. This is the first time I've seen a recipe of Pancit Palabok using cream of mushroom. I'm now very interested in trying your recipe. Curiosity is creeping in - - - what made you decide to use cream of mushroom?
i love palabok! i love pancit malabon too! :)
I really enjoy your blog. Your recipes are great with tips and all... I'm not a good cook, but your recipes make my dishes really popular with my family. Thanks...
hi kusinera.. i just tried this recipe today because 've been craving for palabok since last night. highly recommended! your recipe is vey tasty and very easy to make. i did the style #2 recipe but instead of using cream of mushroom, i used campbell's cream of shrimp. it was soo good...thank you for sharing this recipe!
Ppano kng Wala kng makita na asuete ano ang pwedeng gamitin
I didn't Campbell has cream of shrimp. may be better than pounding cooked shrimp shells to get juice. May be puree more shrimps with the cream to give more shrimp flavor.Is there a special original best palabok noodles to use? Just my imaginations. I have not cooked palabok in my life. Craving now.
Didn't know Campbell has cream of shrimp; may be better than pounding cooked shrimp shells. May be puree more shrimps in sauce to add more authentic shrimp flavors. Is there a special specific original palabok noodles to use? These are just my imaginations. Never cooked palabok in my life. Craving now.