Pancit palabok ingredients

 8 oz Pack rice noodles

 1 T Annato seeds(achuete)
 1 c Shrimp juice
 2 T Fish sauce (patis)
 2 1⁄2 T Cornstarch, mixed
 With ¼ cup water
 1⁄2 lb Shrimps, shelled and fried
 3⁄4 c Finely crushed chicharon
 -(pork rinds)
 3 ea Cloves garlic, chopped and
 -fried
 2 T Green onions; chopped
 2 sli Hard cooked eggs
 Salt and pepper to taste

Cooking Pancit palabok

1. Soak noodles in boiling water for 20 minutes or until softened.
2. Drain well.
3. Set aside.
4. Let the soaked annato seeds stand for 20 minutes, then roll seeds with your fingers until you
extract the color.
5. Discard the seeds.
6. Add annato water to shrimp juice in a saucepan.
7. Seasoni with fish sauce, salt, black pepper.
8. Stiri in the cornstarch, simmer until thick, stirring continously until thickened.
9. In a plate, put the noodles, pour sauce over it, then sprinkle crushed pork rinds, shrimps, fried
garlic, green onions.
10. Arrange sliced eggs on top and lemon wedges on the side.
11. To serve, toss pancit mixture and sprinkle with lemon juice to taste.
12. Pancit palabok.

Pansit Palabok

Ingredients
 1 lb ground pork
 1 large onion, minced
 1 lb shrimp, shelled and minced
 1 can Campbell's cream of mushroom
 1 can cream of chicken
  4 cans of water [to dilute the creams]
 reserve the shrimp heads, pound them and obtain the juice for added flavor
 powdered atchuete
 patis to taste
 **Topping**
 pounded chicharon [you can get this from the store]
 fried garlic [minced then fried]
 hard boiled eggs sliced
 chopped spring onions
 sliced lemon

Procedure
1. Heat some oil and add enough achuete powder for color.
2. Saute onion, add gr. pork and cook til brown.
3. Add 1/2 c water, simmer til dry.
4. Add minced shrimp, cook til pink then add shrimp juice ... stir constantly to keep juice from
curdling.
5. Add the cream of mushroom and chicken, mix well.
6. Add 4 cans of water and let simmer for 20 mins.
7. Season with patis.
8. Cook noodles and drain well, then pour sauce over it and mix well.
9. Top with garnishings

Next Recipe: Pinakbet

Pancit Palabok

Ingredients
1 kilo ulo ng baboy or dila ng baboy, cut up
2 quartered onions
1 laurel leaf
1 tablespoon rock salt
1 tablespoon peppercorn
1/2 kilo shrimp
1/2 kilo squid (with ink sac removed)
1/2 cup achuete
1 cup minced onion
hebe or dried shrimps
1/2 kilo ground beef
3/4 cups cornstarch
2 eggs
1/3 cup patis
bihon
boiled eggs
sliced green onions
chicharon
flaked tinapa

1. 1 kilo ulo ng baboy or dila ng baboy- cut up. Pressure cook in 6 cups water with 2 quartered
onions, 1 laurel leaf, 1 tablespoon rock salt, 1 tablespoon peppercorn for 25 minutes

(No pressure cooker?- Use 8 cups water and cook above for 55 minutes or until tender. Set aside)

Remove bones and dice meat.

2. To the broth in number 1- add shrimps. When cooked, remove shrimps and shell. Set aside
shrimps.

3. Then add 1/2 kilo squid to the broth. When cooked, remove squid and slice into rings.

4. In a deep pan in 1/2 cup oil, saute 4 heads minced garlic. When brown, remove garlic and set
aside.

5. Add 1/2 cup achuete (place in a strainer first to extract color and submerged in the oil) or 1
teaspoon NEKO orange food color.

When oil turns orange, remove achuete and soak in the broth to get all the color. Then add 1 cup
minced onion. Add previously washed hebe (or dried shrimps). Cook until soft.

6. Add 1/2 kilo ground beef, 1 teaspoon pepper. Add broth then thicken with 3/4 cup cornstarch
mixed with 2 beaten eggs and 1/3 cup patis.

For extra special palabok, put 1/2 cup Coconut powder with cornstarch and patis.
7. Serve with bihon, boiled eggs, sliced green onions, chicharon, flaked tinapa (roast tinapa in
pan to get rid of fishy odor), shrimps squids, ulo ng baboy, calama

Read more: http://pinoyfoodblog.com/recipes/noodles/pancit-palabok/#ixzz0nhkddBMP