Pancit Palabok

Posted byNoriePosted inLegumes, Pancits, Pastas and Rice, Recipe, SnacksTags:

This is another kind of pancit that uses bihon noodles (rice noodles), but uses the fatter ones instead of fine.  It is a wet and saucy type of pancit with gravy that is rather shrimpy tasting. This one that I made does not have shrimp in it but only shrimp juice.

One can put the cooked and shelled shrimp on top for garnish if preferred.

But there is another short cut and even better and quicker.  Use Shrimp bouillon cube.  They are fantastic and thanks to modern grocery stores.  They all have them.  

This is a small batch for 4:

  • About 6 oz. Rice Noodles (Pancit Bihon, not the very thin bihon noodles)
  • 2 large cloves garlic, crushed and minced
  • 1 medium onion, minced
  • ½ cup crushed pork cracklin’ (chicharones with fat attached)
  • 2 cups shrimp broth or water
  • 1 or 2 shrimp bouillon if using water
  • 1 packet Sazon Goya culantro con achuete (Coriander with annato)
  • 1 TBS (heaping) cornstarch dissolved in a little cool water
  • ¼ cup oil
  • Salt and pepper to taste

Garnish:

  • Chopped green onions, about 2 or 3
  • 2 hardboiled eggs, chopped or sliced
  • 1 tsp. fried garlic (bought or made) optional
  • ¼ cup crushed pork cracklin’
  • Dash of black pepper
  • Chopped cilantro
  • Lemon wedges
  • Shelled cooked shrimp sliced lengthwise

Sauté garlic until golden and fragrant then add the onions and sauté until transparent.  Stir in the pork crackling then add the 2 cups shrimp broth.  Let boil.  (Add the 2 cups water if using water instead of shrimp broth, boil then add the shrimp bouillon and simmer for a couple of minutes until bouillon is dissolved).  Add the Sazon Goya culantro con achuete.  Add dissolved cornstarch and stir until thick. 

Drop the noodles in boiling water and boil briskly for 4 to 5 minutes. Drain and rinse with running cool water.  Drain very well then transfer to a serving container.

Pour the cooked gravy on the noodles.  Let the gravy run on the plate and sprinkle the garnish on top.

Or mix the noodles in the gravy then add the garnish.  Either way is okay. You can also garnish it with sliced boiled shrimp. Serve it warm with lemon wedges or calamansi.

Even if it is a double whammy on starch and carbs we still like to eat this pancit or any pancit with rice.  I suppose it is to sort of reduce the strong and rich flavor of the dish.  And to make it subtler we follow it up with the fried tofu in soy, garlic and vinegar, like a chaser.  Then you’re ready for the next bite.