Pancit Palabok (Pancit ng Malabon)

“Ang dami mo namang palabok” in other words you have so much blah, blah. Try this favorite dish of my dad that he wouldn’t mind eating them every single morning for his breakfast

Pancit Palabok or Pancit Malabon

(5 to 6 servings)
450 gms fat bihon (rice noodles)
some water
1 T achiote seeds (or red food coloring)
¼ C cooking oil
½ C ground chicharron
¼ C fish sauce (patis)
½ tsp ground black pepper
2½ T calamansi juice
2 T cornstarch mixed with 1 T water
2 C shredded  pechay baguio or any cabbage will do, blanched
1 pound medium shrimps, peeled and fried (reserve heads and peels for broth)
1 C crumbled chicharron
2 C chopped boiled pork
1 pound cooked squid , sliced
3 hard cooked eggs, sliced
2 T crumbled fried garlic slices
2 T sliced green onions
calamansi juice and fish extract

Cook the noodles in water. When softened, cook in a pot of boiling water until tender but still firm. Drain and set aside. In a small skillet heat the cooking oil and achiote seeds in low heat for 1 minute. Strain and discard seeds. Set oil aside. In a large pan, boil 4 cups water and reserved shrimp heads and shells and a dash of salt. Lower heat and simmer for 5 minutes. Remove shells and discard. Add cornstarch mixture and simmer for a few minutes until sauce has thickened. Add the ground chicharron, the achiote oil, black pepper, fish sauce (patis) , and calamansi juice. Mix well.

Add the cooked noodles and toss until noodles are well coated. Transfer into a large serving platter. Top with shredded cabbage, shrimps, pork adobo, chopped chicharron, squid, garlic, spring onions, and sliced eggs. Serve it with a slice of calamansi.

Related Posts

Pancit Canton

Prawn & Bean Sprouts Salad

Pancit Lomi

Tagged: cabbage, chicharon, egg, fish sauce, pancit palabok, patis, pork, shrimp, squid