Pancit Palabok | Extra special with lots of toppings!

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.

Soak rice noodles in water for about 1 to 2 minutes or just until loosened. Drain well.

In a pot over medium heat, bring about 6 cups water to a brisk boil. Add noodles and cook for about 1 minute. Drain well.

Peel shrimp, leaving tail intact. Reserve shrimp heads. In a saucepan over medium heat, bring 1 cup water to a boil. Place shrimp in a fine-mesh sieve and dip in the boiling water until the shrimp change color. Remove from the pot and set aside. Reserve liquid.

In a skillet over medium heat, add the pork belly and cook, stirring occasionally, until browned and cooked through. Remove from pan and drain on paper towels.

Drain tofu from packing liquid and wrap with paper towels to rid of extra moisture. Cut into ¼-inch cubes. In a wide pan, heat about 1-inch deep of oil. Add tofu and deep-fry until golden brown and crisp. Using a slotted spoon, remove from oil and set aside.

In a pan over medium heat, add 1 tablespoon oil. Add tinapa flakes and cook, stirring regularly, for about 1 to 2 minutes or until lightly browned and heated through. Remove from pan and set aside.

In a small pan over low heat, heat about ¼ cup oil. Add garlic and cook until lightly browned and crisp. With a slotted spoon, remove toasted garlic and drain on paper towels. Reserve 3 tablespoons of the garlic oil.

Coarsely chop reserved shrimp heads. In a pot over medium heat, combine shrimp heads and 5 cups water. Bring to a boil, skimming any foam that rises on top. Lower heat and simmer for about 10 minutes to extract flavor. Using a fine-mesh strainer, strain liquid and discard shrimp solids. Reserve 5 cups of the stock.

In a saucepot over medium heat, heat ¼ cup canola oil. Add 2 tablespoons of annatto seeds and cook, stirring regularly, until oil is infused with deep-orange color. With a slotted spoon, remove seeds and discard.

Add flour and cook, stirring constantly, for about 1 minute or until smooth. Slowly add shrimp stock, whisking vigorously to prevent lumps. Bring to a boil and then lower heat to a simmer.

Add shrimp bouillon and stir until dissolved. Cook, stirring regularly, for about 3 to 5 minutes or until thickened. Season with salt and pepper to taste.

Place noodles onto serving plates. Spoon sauce over noodles. Top with shrimp, chicharon, fried pork, crispy tofu, tinapa flakes, hardboiled eggs, toasted garlic bits, and green onions. Serve with calamansi wedges.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens