This dish too was caused my desperation to own Pancit Palabok. Now, within the Philippines you’ll be able to get this noodle dish virtually anyplace. It’s conjointly very talked-about for birthdays. However in my desperation this weekend to own this dish, I had to form it from scratch.
Pancit Palabok or Pancit Luglug (they square measure just about identical dish except Palabok uses a thicker noodle) is flavored with prawn gravy thickened with starch or flour and poured over rice noodles (bihon). What i really like most concerning this dish square measure the toppings – it”s a matter of private selection however the foremost common toppings embody prawns, pork, hard-boiled eggs, smoke-dried fish, bean curd and my personal favorite, crushed pork crakcling (chicharon)!
Click here Pancit Palabok for recipes enjoy!
500 grams rice noodles (bihon)
30 ml (2 tablespoons) cooking oil
10 grams dried prawns
5 cloves garlic, crushed
4 tablespoons flour
1 teaspoon achuete powder
600 ml shrimp stock (see recipe below)
30 ml (2 tablespoons) fish sauce (plus more to taste)
salt and pepper
Toppings: grilled squid, prawns, pork belly, smoked fish (tinapa), crushed pork crackling (chicharon), spring onions, hard boiled egg (quartered)
- To make the prawn stock, peel the prawns and place the peels (including the prawn heads) them in a pot and cover with around 600 ml of water. Bring to a boil and then turn the heat down to a simmer. Make sure to press the peels as the stock is simmering to extract as much flavour as you can. Continue to simmer for around 30 minutes and set aside. The peeled prawns can be used for the toppings.
- Heat the cooking oil and saute the dried prawns and garlic until fragrant, around 2 minutes. Next, add the flour and the achuete powder.
- Add the prawn stock, a little at a time as if making a roux and mixing well after each addition. The sauce should now be thick (like a custard or a thick bechamel). If you prefer to make it thinner, add some water to dilute. Add the fish sauce and some salt and pepper to taste.
- For the toppings – this should be done to taste. Marinate the squid, prawns and pork belly in equal quantities of soy sauce and fish sauce for around 30 minutes then grill or pan fry.
- Fill another pot with water and bring to a boil. Add the bihon noodles and cook for around a minute until tender. Strain then place in a bowl Top with the prawn gravy, and the toppings (see above).