Pancit Palabok

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There are many pancit varieties all over the country and Pancit Palabok is one of them. I love to eat this way back on our hometown. There is a stall in the market that is known for this and I love to get the version of their recipe. Good thing there is someone working there who knows how to cook this and shared it to me.

It is my first time to cook this one.

You will need:

½ kilo pancit bihon, soaked in water for an hour and drain

For the sauce:

2 cups evaporated milk

1 cup cornstarch dissolved in 1 cup water

2 tbsps. annatto or achuete powder

2 cups shrimp stock

Salt and pepper

For the toppings:

Pork chicharon, ground

Toasted garlic, minced

Tinapa flakes

Hard-boiled eggs, sliced

Spring onions, chopped

Kinchay, chopped

Dried shrimp (optional)

Roasted peanut, ground (optional)

Here’s how to do:

For the sauce – In a sauce pan, simmer over low heat evaporated milk, annatto powder and shrimp stock. Slowly add the cornstarch mixture when it is about to boil. Continue stirring until thickens. Add salt and pepper to taste. Set aside.

Before serving, blanch the noodles in hot water for about a minute, drain and put in plate. Pour enough amount of sauce over the noodles and top with the ingredients abovementioned. Serve with calamansi.

Here is another plate of Pancit Palabok.