Pancit Palabok Recipe

Pancit Palabok Recipe

Ingredients

• 1 pack (1 lb) rice noodles (bihon)

Sauce:

• 2 tbsp cooking oil
• 1/2 lb ground pork
• 1 tbsp anatto powder
• 3 cups pork broth
• 1 piece shrimp cube
• 6 tablespoons all-purpose flour
• 2 tbsp fish sauce
• 1/2 tsp ground black pepper

Toppings:

• 1 cup boiled pork, thinly sliced and cut into small pieces
• 2 pieces fried firm tofu (tokwa), cubed
• ½ cup tinapa flakes (smoked fish)
• ½ cup chicharon (pounded)
• 2 hard boiled eggs,sliced
• ½ cup cooked shrimps (boiled or steamed)
• 1/4 cup green onion or scallions, finely chopped
• 3 tbsp fried garlic
• 2 pieces lemon, sliced (or 6 to 8 pieces calamansi)
  
  

  Cooking Procedure

  1. Soak the rice noodles in water for about 15 minutes. Drain and set aside.
  2. Cook the sauce by heating a saucepan. Pour-in the cooking oil.
  3. When the oil is hot enough, put-in the ground pork and cook for about 5 to 7 minutes
  4. Dilute the annato powder in pork broth then pour the mixture in the saucepan. Bring to a boil (If you are using anatto seeds, soak them first in 3 tbsp water to bring-out the color)
  5. Add the shrimp cube and stir and simmer for 3 minutes
  6. Add the flour gradually while stirring.
  7. Add the fish sauce and ground black pepper then simmer until sauce becomes thick. Set aside.
  8. Meanwhile, boil enough water in a pot.
  9. Place the soaked noodles in a strainer (use metal or bamboo strainer) then submerge the strainer in the boiling water for about a minute or until the noodles are cooked. (make sure that the noodles are still firm)
  10. Remove the strainer from the pot and drain the liquid from the noodles.
  11. Place the noodles in the serving plate.
  12. Pour the sauce on top of the noodles then arrange the toppings over the sauce.
  13. Serve with a slice of lemon or calamansi. Share and enjoy!
  Number of servings (yield): 6

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Pancit Malabon

INGREDIENTS

• 8 oz Thick Rice Noodles or Cornstarch Noodles
• 1 1/2 pound Shrimps, shelled and deveined, and cooked
• 1 1/2 pound Squid, head separated, body cleaned and sliced
• 3 tablespoons Achuete (Annato) Seeds
• 3-4 stalks Green Onions, sliced fine
• 6 cloves Garlic, minced and fried
• 2 tablespoons Cornstarch, dissolved in 1/4 cup water
• 5 cups Water
• 2 tablespoons Fish Sauce or Patis
• 1/2 teaspoon Ground Pepper
• 3-4 Eggs, boiled, shelled and cut in wedges
• 1/4 cup Cooking Oil

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 1 tablespoon oil on the pan.

3 Stir-fry the shrimps and squid for 1-2 minutes, then add a teaspoon of fish sauce. 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 Assemble on a plate in this order :

• Noodles
• Sauce
• Shrimp
• Squid
• Fried Garlic
• Boiled Egg
• Green Onion

TIPS

• Though not traditional, you can add scallops to this dish - they are mild in flavor and makes a nice addition to your seafood mix.
• Shrimps and squids (and scallops) cook real fast, about 2-3 minutes. Make sure you don't overcook as they can get rubbery and tough.
• Though this is a seafood noodle dish, it is not advisable to add any kind of fish and crabs as they could overpower the flavor of the sauce.
• You can add a shrimp broth bouillon for more shrimp flavor, but cut down on the fish Sauce if the bouillon is already salty.

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Pancit bihon guisado

INGREDIENTS:

• 2 tbsp cooking oil
• 5 cloves garlic, minced
• 1 medium onion, sliced
• 1 tbsp fish sauce
• 1 cup boiled meat, cut into strips
• 2 pcs chinese sausage, strips 
• 1/2 head cabbage, cut into squares
• 1 large carrots, strips
• 1 cup green beans, sliced diagonally
• 1 cup snow peas
• 3 tbsp tbsp soy sauce
• 3 cups broth
• 2 tbsp kintsay / cilantro
• 1 bundle or 8oz rice sticks
• salt & pepper to taste
• lemon
  
  
  HOW TO PREPARE PANSIT BIHON GUISADO:
• Boil the meat in water until tender. Reserve the soup.
• Soak the rice sticks in water.
• In a pan, saute garlic in cooking oil. Add onions, meat and chinese sausage. Add fish sauce and cook for 3 minutes.
• Add green beans, carrots, cabbage, snow peas and kintsay/cilantro. Cook until vegetables are half-cooked. Remove from heat. Set aside.
• In a wok, boil soy sauce and broth. Add the rice sticks and cook until the rice sticks are tender. 
• Add the cooked vegetables.
• Season with salt and pepper.
• Serve with calamansi or lemon.
• 
  

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Pancit luglug

Same as pancit palabok except with larger noodles.

Ingredients

Serves: 5 

• 400g vermicelli (rice noodles)
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1/2 tbsp atchuete (annatto) powder
• 1kg small cooked prawns
• 1kg minced pork
• 2 (305g) cans cream of chicken soup
• 800ml (3 1/4 cups) chicken broth

• Optional garnish
• 2 spring onions, chopped
• 3 hard boiled eggs, crumbled
• Crushed pork rinds
• Fried garlic

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Directions

Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

1. Soak the noodles in warm water for 5 minutes. In a large pot, boil some water and cook the noodles until tender. Drain and set aside.
2. In a frying pan, heat the oil over medium heat and saute the onion and garlic. Set aside half this mixture for the sauce.
3. Stir in the atchuete powder for a deep red orange color, followed by the prawns. Simmer for 2 minutes and set aside.
4. In a large pot, brown the minced pork until it is no longer pink. Add the remaining half of the onion-garlic mixture, and salt and pepper to taste.
5. Add the cream of chicken soup and stir until well mixed. Add the chicken broth and stir until it becomes a thick sauce. Set aside.
6. To serve, place a portion of the noodles on a plate, ladle a portion of the sauce over, and top with a small portion of the prawn mixture.
7. Garnish with spring onions, egg, crushed pork rinds, and fried garlic.

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Misua Recipe

Ingredients :

• 1 tbsp. oil
• 1 clove garlic, minced
• 1 onion, thinly sliced
• 3 cups chicken stock or water
• patis (fish sauce), salt and pepper, to taste
• 1 oz. misua (fine threadlike egg noodles)
• 4 eggs
• green onions, for garnish

(Cooking Measurements)

Cooking Procedures :

1. In a medium saucepan, heat oil over medium heat. Sauté garlic and onion.
2. Add chicken stock or water and bring to a boil.
3. Stir in misua noodles and then lower the heat to simmer.
4. Season with patis, salt and pepper.
5. Break the eggs into the simmering stock.
6. Cook until eggs are set for about 2-3 minutes.
7. Remove from heat. Serve hot and garnish with green onions.

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Pancit lomi Recipe

A Chinese-Filipino dish made with a variety of thick fresh egg noodles of about a quarter of an inch in diameter.

NUMBER OF SERVINGS: 4-6
PANCIT LOMI INGREDIENTS:

• 200 grams of lomi noodles
• 2 tablespoon of cooking oil
• 4 cloves minced garlic
• 1 small onion chopped
• 1 cup of pork meat
• 1/2 cup pork liver
• 1 cup squid ball
• 1 teaspoon salt ]
• 1/4 teaspoon black ground pepper
• 6 cups of water
• 1 pieces chicken broth cube
• 1 teaspoon white sugar
• 1 small carrot, julienned
• 1 small cabbage chopped
• 1/2 cup of onion leeks (chopped)
• 2 eggs, beaten

COOKING PROCEDURES:

1. Pour in the cooking oil. Saute the garlic and onion until fragrant.
2. Add the pork meat, pork liver, squid balls, salt and continue stir frying over medium heat for 5 minutes.
3. Add balck pepper, water and simmer for 10-15 minutes. Add the lomi noodles and simmer for another 5 minutes.
4. Add carrots, cabbage, onion leaks. Pour in the beaten eggs stirring continuously, then reboil.
5. Turn off the heat. Serve hot and enjoy!!!

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