PANCIT PALABOK: FILIPINO NOODLES

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Pancit is the term for noodles in Filipino cuisine. Noodles are introduced into the Philippines by the Chinese and have since been adopted into local cuisine.

Pancit palabok and pancit luglug are essentially the same dish, the difference being primarily in the noodles used in the recipe.

INGREDIENTS

400 GRAMS BIHON

WATER TO COVER BIHON ON COOKING

2 TBSP.COOKING OIL

1 TBSP. ACHUETE

4 CLOVES GARLIC,CHOPPED

4 TBSP.FLOUR

1 LITER WATER

¼ KG. SHRIMP,SHELLED AND DEVEINED

FISH SAUCE TO TASTE

GROUND BLACK PEPPER

CALAMANSI

FOR THE TOPPINGS

CHOPPED SPRING ONIONS

TINAPA FLAKES

FRIED TOFU CUBES

1 CUP CHICKEN BREAST,SHREDDED

1 HARD BOILED EGG

COOKING INSTRUCTIONS

IN A PAN ADD WATER AND BIHON LET IT BOIL UNTIL THE BIHON IS COOKED.

 

 

AFTER BOILING DRAIN THE BIHON AND SET ASIDE.

 

IN A PAN OVER LOW HEAT ADD OIL, ATSUETE AND LET IT SIT UNTIL COLOR IS EXTRACTED FROM THE ATSUETE.

 

 

AFTER YOU EXTRACT THE COLOR.REMOVE ATSUETE FROM THE PAN.

 

 

SAUTE GARLIC OVER THE ATSUETE OIL.

 

 

ADD FLOUR.

 

 

MIX IT VERY WELL.

 

 

 

 

ADD IN WATER,PEPPER PATIS LET IT SIMMER UNTIL IT THICKENS.

 

 

ADD IN THE SHRIMP,COOKED FOR 3 MINS.

 

 

TURN THE FAN INTO LOW HEAT AND STIR IN THE NOODLES.MIX IT VERY WELL.

 

TRANSFER INTO A SERVING PLATTER. THEN ADD TOPPINGS

 

ADD ALL THE TOPPINGS INGREDIENTS AND SERVE.