Best 3 Pancit Palabok Rice Noodles With Chicken Ragout And Shrimp Recipes
Pancit Palabok is a beloved Filipino noodle dish known for its vibrant colors and medley of flavors. This delectable dish features rice noodles generously topped with a rich and savory chicken ragout, succulent shrimp, crispy pork rinds, hard-boiled eggs, and a sprinkling of green onions. Pancit Palabok is often served with a flavorful sauce made from shrimp paste, vinegar, and garlic, adding a tangy and aromatic dimension to the dish. This article offers two variations of this classic recipe: a traditional version and a vegetarian alternative. Both recipes provide step-by-step instructions, ensuring that you can recreate this iconic Filipino dish in the comfort of your own kitchen.
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PANCIT PALABOK
Pancit Palabok is a delicious Filipino noodle dish topped with shrimp gravy, shrimp, smoked fish flakes, pork cracklings, and eggs. Hearty and savory, it's perfect as a light meal or anytime snack.
Provided by Lalaine Manalo
Categories Snack
Time 1h
Number Of Ingredients 18
Steps:
- In a large bowl, soak rice noodles in water for about 1 to 2 minutes or just until loosened. Drain well.
- In a pot over medium heat, bring about 6 cups water to a brisk boil. Add noodles and cook for about 1 minute. Drain well.
- Place noodles onto serving plates. Spoon sauce over noodles.
- Top with shrimp, chicharon, fried pork, crispy tofu, tinapa flakes, hardboiled eggs, toasted garlic bits, and green onions. Serve with calamansi wedges.
PANCIT BIHON (FILIPINO RICE NOODLES)
Steps:
- Garnish with scallions. Serve immediately with calamansi halves (or serve with a small dish of citrus juice alongside; see note).
PANSIT PALABOK (RICE NOODLES WITH SHRIMP SAUCE)
Pansit (pronounced pan-SIT) simply means "noodle." It's the word that follows pansit that tells you either the type of noodle in the dish or the style of preparation. Here palabok refers to both. Pansit palabok is a luscious, buttery, bisque-like shrimp sauce tossed with white rice noodles and topped with tsitsaron, crisp-fried pork rinds. Loosely translated, palabok means "sauce," and the original dish was made from ground shrimp heads and shells blended with annatto seeds, water, and cornstarch. I grew up with the kind that was made by opening a seasoning packet labeled "palabok." You added water to make a gelatinous sauce that tasted mildly like shrimp. This version takes at least an hour and begins with an annatto-shrimp stock that is the foundation of the sauce. The traditional flavorings, which are sometimes referred to as sahog, include not just the pork rinds but also smoked fish, eggs, and scallions. To make the dish ultra decadent, you can add sea urchin, or hayop ng siotsin; the urchin's rich, buttery flavor and bright orange color make the finished dish even more divine.
Provided by Nicole Ponseca
Categories Noodle Shrimp Squid Lemon Sauce Egg
Number Of Ingredients 24
Steps:
- In a small saucepan, melt the butter over medium heat, then whisk in the flour and cook, whisking continuously, until the flour and butter are totally combined and have turned a light blond color.
- Immediately whisk in 2 cups (480 ml) of the warm stock and bring the mixture to a boil, then stir and simmer over low heat until the sauce thickens, about 10 minutes. If it gets too thick, add a little more stock. Season with fish sauce, then set the sauce aside and keep hot.
- In a large skillet, heat the vegetable oil over medium heat. Add the garlic and cook, stirring continuously, for 1 minute. Add the shrimp and squid and cook, stirring often, until the shrimp begin to curl and turn pink, about 5 minutes. Turn off the heat.
- Put the warm cooked noodles on a serving platter and spoon the warm sauce over the center of the platter. Top the noodles with the cooked shrimp and squid, alternating shrimp and squid around the platter. Sprinkle on the crushed pork rinds, smoked tofu, and tinapa.
- Serve immediately with lemon wedges.
- Shrimp Stock:
- In a stockpot, heat the vegetable oil over medium heat. Add the onion and cook, stirring occasionally and making sure not to let it brown, for 4 minutes, or until soft. Add the garlic and shrimp shells and cook, stirring continuously, until the shells turn pink.
- Add the annatto seeds, crab paste, lemon juice, fish sauce, bay leaves, peppercorns, and 12 cups (3 L) water and raise the heat to high. Bring to a boil, reduce the heat to medium, and simmer for 1 hour. Strain the stock, discarding the solids, and set it aside until ready to use or refrigerate it overnight. Reheat it gently before making the sauce.
- Leftover stock can be stored in an airtight container in the refrigerator for up to 1 week or in the freezer for up to a month.
Tips:
- Use fresh ingredients: Always opt for fresh, high-quality ingredients for the best flavor and texture. Fresh shrimp, chicken, and vegetables will make a world of difference.
- Don't overcook the noodles: Pancit palabok noodles should be cooked al dente, with a slight bite to them. Overcooked noodles will become mushy and lose their texture.
- Make the chicken ragout ahead of time: The chicken ragout can be made up to 2 days in advance and stored in the refrigerator. This will save you time on the day you're making the pancit palabok.
- Use a variety of vegetables: Pancit palabok is a great way to use up leftover vegetables. Feel free to add any vegetables you like, such as carrots, celery, bell peppers, or snow peas.
- Don't be afraid to adjust the flavors: Pancit palabok is a versatile dish that can be easily customized to your taste. If you like it spicy, add some chili peppers. If you prefer a more tangy flavor, add some lime juice. And if you want it sweeter, add some sugar.
Conclusion:
Pancit palabok is a delicious and easy-to-make Filipino dish that is perfect for any occasion. With its combination of savory chicken ragout, tender noodles, and fresh vegetables, it's sure to be a hit with everyone at your table. So next time you're looking for a new and exciting dish to try, give pancit palabok a try. You won't be disappointed!
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