HOW TO MAKE PANCIT PALABOK THE EASY WAY! | Riverten Kitchen

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.

Prepare and cook the toppings:

1. PORK: Place pork belly strips and water in a deep saute pan. Boil until tender and let the liquid completely evaporate. Season with fish sauce and soy sauce. Continue cooking until the meat is slightly brown. Add a little bit of vegetable oil if needed. Transfer to a bowl and set aside.

2. GARLIC: Add oil to the pan over medium heat. Add garlic before it gets hot. Cook until golden brown. Stir constantly to prevent burning. Transfer to a bowl and set aside.

3. TINAPA: In the same pan, fry the smoke fish for 2 minutes on each side. Transfer to a plate. Flake the fish using two forks. Remove and discard any pins. Remove the skin if preferred. Set aside.

4. TOFU: Pan-fry the tofu in the same pan for 2 to 3 minutes. Stir gently. Transfer to a bowl and set aside.

5. SHRIMP & SQUID: Pan-fry the shrimp/prawn for 2 minutes until pink and cook through. Season with salt. Transfer to a bowl and set aside. Repeat the same steps with the squid. Do not overcook. Add vegetable oil if needed.

Make the Sauce:

6. Option 1: Dissolve shrimp bouillon in 4 cups of hot water. Set aside. In a cup, mix 1/4 cup water, cornstarch, and annatto powder. Set aside. Option 2: In a cup mix 4 cups cold water and palabok mix. Stir until completely dissolve. Set aside.

7. In a deep pan, heat oil over medium heat. Add onion and cook until translucent. Pour shrimp broth (option 1) or palabok mix (option 2).

8. Sprinkle about 2 tbsp tinapa flakes, 1 tbsp toasted garlic, and some pork strips if preferred. Pour cornstarch slurry if using option 1. Cook until thickened. If sauce becomes too thick, add water about 1/4 cup at a time. Season with salt, to taste. Remove from heat.

Cook the rice noodles:

9. Bring a pot of water to a boil. Pour oil and salt. Add noodles and cook per package directions. Drain well. Place on a large serving plate.

Serve:

10. Reheat the sauce, if needed. Pour 3/4 of the sauce into the noodle and gently toss until the noodles are covered with the sauce. Pour remaining sauce on top. Garnish with remaining tinapa flakes and toasted garlic. Arrange shrimp, squid, tofu, remaining pork and eggs on top. Sprinkle with green onions and chicharon. Serve with calamansi and enjoy!

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens