How to make PANCIT PALABOK from SCRATCH!

crab meat

🥗Healthier: shredded chicken

💰Cheaper: canned tuna

Canned tuna is more affordable and still provides protein.

pork

🥗Healthier: tofu

💰Cheaper: chicken

Chicken is a less expensive protein alternative.

chicharrón

🥗Healthier: crispy shallots

💰Cheaper: fried garlic

Fried garlic is a budget-friendly crunchy topping.

In a small ramekin, combine the annatto seeds and hot boiling water. Set aside and let steep for 30 minutes.

Prepare the shrimp stock by twisting the heads off of the shrimp and peeling off the shells completely. Make a shallow incision in the back of each shrimp and de-vein. Set the unpeeled shrimp aside.

Place the heads and shells of the shrimp in a medium-sized pot and cover with water. Add the bay leaves and peppercorns and bring the stock to a boil. As the stock boils, skim off any foam and discard. Reduce the heat to low and allow to simmer for an hour. Add kosher salt to taste. Transfer the heads and shells to a food processor and half of the stock. Blend on high and strain through a fine mesh sieve. Combine with the other half of liquid stock and set aside.

In a large wok, heat the vegetable oil over medium-high heat until glistening. Add in the minced garlic and fry until darkened and crispy, about 3 minutes. Remove the fried garlic with a slotted spoon and set aside.

Season the shrimp with kosher salt on both sides and cook in the same wok until opaque, a couple minutes on each side. Remove from heat and set aside.

Add additional oil and add in the onions. Cook until translucent until some colour begins to show, about 4 minutes. Add in the ground pork and brown until fully cooked, about 5 minutes.

Add in the bagoong, fish sauce and fried minced shrimp in oil. Discard the annatto seeds and pour in the annatto seed water to the pork to give the sauce colour.

Add in the pork and shrimp stock, leaving 1 cup of shrimp stock aside. Bring the sauce to a boil and skim off any remaining foam or scum.

Whisk the remaining shrimp stock with flour and whisk into the sauce. Allow for the sauce to thicken and lower the heat to a simmer. Simmer for 1 hour until the sauce reduces further.

Cook the noodles in a pot of boiling water for 8 minutes, drain and distribute into bowls. Ladle some of the palabok sauce on the noodles along with the chicharron, fried garlic, scallions, smoked mackerel, shrimp, hard-boiled egg and a lemon wedge.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens