Pancit Palabok, likewise referred to as Pancit Luglug is a kind of Phillipines Noodle Meal made with rice. Noodles are prepared by boiling for a few of minutes or blanching up until edible and soft however not soaked, prior to putting together on a plate.
The garnishes differ from Shrimp, to ground or strips of pork, cubed and fried tofu, tinapa flakes to chicharon or pork cracklings.
How to Make Pancit Palabok
� 1/2 cup flaked tinapa (smoked fish).
� 1/2 cup pounded chicharon (pork cracklings).
� 8 cups water
� 1 cup mongo sprouts
� 1/2 cup shrimps, boiled and shelled.
� 1/2 cup sliced green onions, to garnish.
� 1 cup prepared pork, cut into strips
� 2 pcs fried tokwa (beancurd), cubed
� 2 eggs, hard-boiled and sliced into wedges.
� 1 tablespoon fried garlic, to garnish.
� Kalamansi (philippine lemon).
� 1/4 cup water.
� 2 cups shrimp juice.
� 6 tablespoon all-purpose flour.
� 1/2 cup water.
� Salt and pepper, to taste.
2. Place mongo sprouts in a strainer and after that include the noodles.
3. Drop strainer into boiling water.
4. Cook sprouts and noodles up until soft, drain well.
5. Pour noodles with sprouts in a huge plate.
6. Prepare palabok sauce: Strain atsuete water.
7. Contribute to shrimp juice and cook in a pan.
8. Distribute flour in water and contribute to the pan.
9. Give a boil and stir continuously, season to taste.
10. Eliminate from heat and pour over prepared noodles.
11. Top with pork and tokwa, sprinkle with tinapa and chicharon.
12. Organize egg pieces and shrimps on top.
13. Garnish with green onions and fried garlic.
14. Serve with kalamansi.
How to Make Pancit Palabok
Ingredients
� 1 lbs pancit bihon (rice noodles) or palabok noodles� 1/2 cup flaked tinapa (smoked fish).
� 1/2 cup pounded chicharon (pork cracklings).
� 8 cups water
� 1 cup mongo sprouts
� 1/2 cup shrimps, boiled and shelled.
� 1/2 cup sliced green onions, to garnish.
� 1 cup prepared pork, cut into strips
� 2 pcs fried tokwa (beancurd), cubed
� 2 eggs, hard-boiled and sliced into wedges.
� 1 tablespoon fried garlic, to garnish.
� Kalamansi (philippine lemon).
Sauce
� 1/4 cup atsuete (annatto) seeds, taken in.� 1/4 cup water.
� 2 cups shrimp juice.
� 6 tablespoon all-purpose flour.
� 1/2 cup water.
� Salt and pepper, to taste.
Methods
1. Boil water in a pot.2. Place mongo sprouts in a strainer and after that include the noodles.
3. Drop strainer into boiling water.
4. Cook sprouts and noodles up until soft, drain well.
5. Pour noodles with sprouts in a huge plate.
6. Prepare palabok sauce: Strain atsuete water.
7. Contribute to shrimp juice and cook in a pan.
8. Distribute flour in water and contribute to the pan.
9. Give a boil and stir continuously, season to taste.
10. Eliminate from heat and pour over prepared noodles.
11. Top with pork and tokwa, sprinkle with tinapa and chicharon.
12. Organize egg pieces and shrimps on top.
13. Garnish with green onions and fried garlic.
14. Serve with kalamansi.