Nanay’s Pancit Palabok
Filipinos love cooking and eating pansit (or pancit). We have inherited this love for rice noodle dishes from our Chinese ancestors and because of the varying ingredients, style of cooking, and serving, we have come up with a variety that’s typically Filipino in taste.
Here at home, we love pancit bihon (sauteed in soy sauce or cooked in patis, called pancit puti), pancit canton, and also pancit palabok. We love these because they’re very tasty and the ingredients are quite easy to find and prepare at home.
While some folks find pancit palabok a bit tedious to make because of the preparations involved, we find it easy and simple if there are two to three people helping out – namely myself, nanay (mom), and my sister.
- tinapa (small smoked fish which can be bought at any local market) – deboned/filleted and crispy fried in very little oil
- ground pork
- prawns peeled and de-veined
- chicharon baboy [pork rinds] pulverized
- achuete soaked in water
- spring onion, chopped
- chopped garlic and onion
- bihon or rice noodles
- hard boiled eggs, sliced
- pork boullion cubes
- patis (fish sauce) to taste
- cracked black pepper
- saute ground garlic and onion, add pork cube
- add ground pork
- add patis, black pepper, achuete water, and a bit more water to create a sauce
- simmer until ground pork is cooked
- add prawns
- dissolve cornstarch in about 1/2 cup water, then add onto the simmering sauce
- boil about a liter to a liter and a half of water for the bihon
- add some salt
- once water is boiling, add bihon and cook until tender [or al dente]
- make sure to keep an eye while cooking bihon to avoid overcooking, otherwise, it will turn soggy or pasty
- drain well
How to serve:
Put a serving of drained bihon on a plate. Pour over the pork sauce; add pulverized chicharon and crispy fried tinapa bits on top. Garnish with chopped spring onions and sliced hard boiled eggs. Serve with sliced calamansi on the side.