PANCIT PALABOK

Philippine Favourite Pancit Palabok.

This is a noodle dish (bihon) with shrimp sauce (which is reddish orange due to Annato seeds). Several toppings include cooked shrimp, fried garlic, boiled eggs, fried fish tofu, cooked chicken mince (cooked in special and unique Annato oil), Calamansi and scallions. Originally this recipe uses pork but my version is a pork free one. Annato is an orange red condiment and food colour derived from the seeds of Achiote Tree, native to Tropical Regions from Mexico to Brazil. Inspired by the Famous Jollibee Palabok.

PANCIT PALABOK

INGREDIENTS FOR ACHUETE OIL (ANNATO OIL)

• 1-2 packet Annato seeds
• 1 cup oil

INSTRUCTIONS

1. Heat up oil in a pan.
2. Add the Annato seeds and keep stirring on low flame until the Annato seeds bleed into the oil.
3. Switch off gas.
4. Strain the oil. Keep aside for use later.
5. Discard the seeds.
6. Your beautiful orange Annato seed oil is ready.
7. The Annato seeds will stain (bright orange) as well as flavor the oil.

INGREDIENTS FOR PALABOK SAUCE

• 1-2 tbsp Annato oil
• 2-3 tbsp garlic, minced
• ¼ cup onion, chopped fine
• 1 Knorr shrimp cube
• 1 cup minced chicken
• 1-2 tbsp cornstarch
• Salt and pepper to taste
• ½ tsp fish sauce
• Hot water

INSTRUCTIONS

1. Heat Annato oil in a pan.
2. Add chopped onions and sauté for 2-3 mins.
3. Add minced garlic and fry for 1-2 mins.
4. Add minced chicken.
5. Fry (keep stirring).
6. Add salt and pepper to taste.
7. Add fish sauce.
8. Fry until chicken is fully cooked.
9. Now remove ½ quantity of chicken and keep aside to use later as a topping.
10. In the same wok (with the ½ chicken) add hot water and shrimp cube.
11. Simmer on med-low flame.
12. Adjust seasoning.
13. Dissolve cornstarch with water and add to the boiling liquid.
14. Keep stirring until sauce thickens slightly.
15. Simmer for another 5-7 mins.
16. Switch off the gas and keep warm to serve later.
17. Your delicious Palabok sauce is ready.

BIHON AND TOPPINGS

INGREDIENTS

• BIHON noodles (thin translucent rice noodles)
• ¼ cup toasted (fried) garlic
• ½ cup fish tofu (fried tofu)
• 2-3 hard-boiled eggs, sliced
• 8-10 boiled shrimp
• 2-3 Calamansi, cut
• Cooked chicken mince
• Palabok sauce
• Chopped spring onions (scallions)

INSTRUCTIONS

1. Soak the bihon noodles and cook as per instruction on the packet.
2. Keep aside.
3. Chop garlic and fry in oil (I used a bit of Annato oil to fry the garlic).
4. Lightly fry the tofu in Annato oil.

PUTTING IT ALL TOGETHER

1. Take a large serving dish.
2. Spread the BIHON noodles evenly.
3. Ladle the Palabok sauce over the noodles.
4. Distribute other garnishes evenly on top of the noodles and sauce (as pictured).
5. Your scrumptious Pancit Palabok is ready to serve.
6. This is definitely a crowd-pleaser.
7. Enjoy.