Pancit Palabok
Famous for its flavorful sauce, Pancit Palabok is a classic Filipino noodle dish. In a shrimp-based sauce, shrimp, meat, seafood, and assorted vegetables top rice noodles.
The first step in making Pancit Palabok is choosing the rice noodles (also called “bihon” or “lomi”). Once the noodles have reached the desired doneness, they are drained from the boiling water. Shrimp broth, annatto powder, and seasonings like garlic, onion, and fish sauce make up the sauce. Orange color is achieved by combining annatto powder with the shrimp broth after it has been thickened with flour or cornstarch.
After the sauce has been made, it is poured over the cooked noodles and then topped with a wide variety of seafood, meat, eggs, and vegetables. Chicharron (pork crackling) is an additional topping that appears in some recipes.
In most cases, Pancit Palabok is a main dish that’s served with steamed rice. This dish is delicious and filling thanks to the combination of the savory sauce and the various toppings.
One of the most well-known Filipino dishes, Pancit Palabok, is typically reserved for celebrations like birthdays, holidays, and family reunions. It’s also widely available from Filipino eateries and mobile vendors.
Moreover, Pancit Palabok is a variety of pancit, the generic term for noodle dishes. In the Philippines, there is a wide variety of pancit, each with its own special taste and set of ingredients. One of the most well-liked types, Pancit Palabok is renowned for its luxurious sauce.
Filipinos love the flavorful sauce that comes with the noodles in Pancit Palabok. Rice noodles, meat, seafood, and assorted vegetables are combined in a sauce primarily composed of shrimp. This dish is a staple at Filipino celebrations like birthdays, holidays, and family reunions. If you want to eat like a true Filipino, you have to try this dish.
Want to learn another Filipino food? Here’s the next blog > Papaitan
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