Pancit Palabok, also known as Pancit Luglug, is made from rice noodles that has been cooked in boiling water and drained, then topped with a thick red-orange sauce flavored with Shrimp and Tinapa or Smoked Dried Fish.
The toppings vary from Shrimp, to ground or strips of Pork, fried and cubed Tofu, Tinapa flakes to Chicharon or Pork Cracklings.
Noodles are cooked by boiling for a few minutes or blanching until soft and edible but not soggy, before assembling on a plate.
Unlike the Pancit Bihon or Pancit Canton where everything is cooked together and ready to eat once you take it out of the pan, this dish is quite tedious to make.
Each topping is cooked separately and assembly is necessary.
I remember back home, when we order a Pancit Palabok, the cooked noodles were reheated by dipping in hot water (thus, the term luglug or to soak). The sauce is then poured on top, and finished off with all the toppings to make a colorful plate.
The Pancit Malabon is made just the same way, the difference is in the type of noodle used, and the toppings are all seafood.
YOUR PANCIT PALABOK SHOPPING LIST:
IN THE PANTRY:
PREPARATION TIME : 20 minutes
COOKING TIME : 30 minutes
1 Boil the noodles in a water for 2-3 minutes or until the noodles are soft but not soggy. Drain the noodles and set aside.
2 In a small pan, steep the achuete seeds on the heated oil to extract the color. Strain, and leave 2 tablespoons oil on the pan.
3 Using 2 tablespoons of the oil, fry the ground pork with a teaspoon fish sauce until golden brown. Set aside.
4 Using a separate pan, boil the shrimp shells with the water for 3-4 minutes, strain and dispose the shells.
5 Thicken with the cornstarch mixture and add the remaining achuete oil.
6 Stir in 2 tablespoons Tinapa flakes, and season with ground pepper.
7 Assemble on a plate in this order :
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