Kusinera sa Amerika - A Cook in the USA: Pancit Palabok

Showing posts with label Pancit Palabok. Show all posts

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).

*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! :)

SUBSCRIBE BY EMAIL HERE

Read full post >>

Pancit Palabok - PART 1

10 July 2007 Labels: Cooking, Entrees, Filipino Food, Noodles, Pancit Luglug, Pancit Palabok 20 comments

There are different names for this dish: Pancit Palabok or Pancit Luglog. I remember going to the wet market with my mom and after shopping, we would go to the 2nd floor where they have the karinderias and have Pancit Palabok and Puto along with a bottled Coke. :)

I learned my recipe from an Aunt when I was living in the San Francisco Bay Area in California.

I'm sharing my regular Pancit Palabok recipe, my shortcut Palabok recipe and the 'everything from scratch' recipe. If you liked my Palabok, I would appreciate if you could come back here, leave me a comment and subscribe by email. You will only get updates if there are new recipes. Thanks. :o) ~Babette~

Pancit Palabok recipe #1

1 onion, minced
5 cloves of garlic, minced
2 tbps cooking oil
4 pieces chicken breasts, minced or ground
2 cups cleaned uncooked shrimp, minced
6 cups chicken broth
3 small cans of Cream of Mushroom or 1 big can
salt or fish sauce
white pepper
atchuete or food coloring

Pancit Bihon, cooked Al Dente
2 stalks green onions, chopped
2 hard boiled eggs, sliced for garnish
1 lemon sliced
1 cup tinapa flakes
6 pieces of cleaned shrimp, boiled for garnish (optional)

Saute onion and garlic until soft.
Add minced chicken breasts and shrimps, saute for a few minutes.
Add the chicken broth and let simmer for 15 minutes.
Add the Cream of Mushroom soup one at a time, using a whisk to incorporate it with the broth. The mixture should be creamy but not too thick. It should have the consistency of a gravy. If it's too thick, just add broth a little at a time.
Season with salt or fish sauce and pepper.
Use the atchuete to achieve dark orange color. In my experience, it takes a lot of atchuete to get this color. My Aunt sometimes use food coloring to get the color she wants.
Let it simmer for another 15 minutes, stirring the pot frequently.
Ladle the sauce on top of the cooked pancit bihon and garnish with shrimp, fried tinapa flakes, green onions, eggs and lemon.