Palabok is one of the many different noodles used in Filipino cuisine. Essentially it is also called pancit meaning noodles. handed down by the Chinese, it was adopted into the Filipino cuisine and is also known as comfort food for many Filipinos.
Tinapa smoked fish which is used for Palabok toppings.
Pechay Baguio is also called Pakchay or Napa cabbage.
Ingredients for Palabok Sauce:
1 head red or white onion diced
2 and 1/2 cups chicken broth
1 cup white flour
1 can 8-ounce cream of Mushroom soup
1/4 cup annatto water for coloring
1/2 cup water
2 tbsps. soy sauce
In a saucepan, add 1/4 cup of chicken broth to the flour to make thin paste. Stir in the rest of the broth, place over medium heat and bring to a boil. You may use egg beater to stir the broth especially after adding the cream of mushroom soup. Once it starts to boil, add 1/2 cup water and soy sauce and simmer for 5 minutes. Correct seasoning with salt and pepper. Keep warm over low heat until ready to use. Makes 3-4 cups of sauce.
For the Palabok toppings:
In a skillet over medium heat, saute 3 cloves minced garlic in 2 tbsps oil for a minute or until brown. Remove garlic from oil and set aside for garnishing. Saute 1/2 lbs diced pork (I use pork giniling) in the garlic flavored oil for 10 minutes. Add 1/2 lbs of shrimps then add 1/2 cup of chicken broth, 2tbsps fish sauce or patis, salt and pepper to taste. Strain the mixture, reserving the liquid and set the meat aside. (Note: Pork giniling is the same as ground pork)
Soak the Palabok noodles in water for an hour. Bring 2 quarts of water to a boil and cook the noodles to a desired softness, al dente.
Pour the previously prepared sauce over the strained noodles, sprinkle the crushed pork rind or chicharon and tinapa flakes over the sauce. Top with fried garlic, pork and shrimps, green onions, pechay Baguio (blanched) and hard boiled eggs. use kalamansi or lemon on the side. You can use additional toppings of seafoods like pusit or mussels(optional)
Above ingredients are good for 1/2 kilo Palabok noodles, the cream of mushroom gives it that extra yummy taste…
Here’s the finished product, a yummy Special Palabok!