Pansit Palabok, Rice Noodles with Seafood

Pansit Palabok, Rice Noodles with Seafood
Pansit Palabok, Rice Noodles with Seafood. This Pansit Palabok recipe was inspired by Chef Dennis Leslie’s version of Pansit Palabok featured on SBS Food Safari in Australia. The dish was however cooked when I was recently on a short leave in Manila. On Chef Dennis Leslie’s version he uses alternative ingredients that provably not available in Australia. Since I am in Manila I obviously used all the usual ingredients that most Pinoy uses on their Palabok. What catches me more is Chef Dennis Leslie way of cooking the Pansit Palabok especially where he prepare the rice noodles before assembling it in a platter.

Pansit Palabok

Chef Dennis Leslie’s version of Pansit Palabok featured on SBS Food Safari in Australia

Of course this version is not how we traditionally make our Pansit Palabok, should you are looking for other versions just click the list link below to check out other  Pansit Palabok version that we have on the archives.

Rice Noodles with Seafood

Here is the recipe of my version of Pansit Palabok, Rice Noodles with Seafood.


1 kilo thick palabok/bihon noodles, cooked as per package instructions
palabok sauce
pork crackling, chicharon, flakes
fried tinapa, flakes
fried garlic

Palabok sauce:

7-8 cups broth from boiling and blanching the seafood
1/2 cup concentrated annatto water
3-4 cloves garlic, peeled, finely chopped
1 small sized onion, peeled, finely chopped
2-3 stalk kinchay, trimmed, finely chopped
3/4 cup cornstarch
salt and pepper

Toppings and garnishing:

1/2 kilo mussels, pre-boiled, shell discarded
1/2 kilo clams, pre-boiled, shell discarded
2 cups medium size shrimp, shelled, pre boiled
2 cups medium size squid, cut into rings, blanched
1 small bundle spring onion, chopped
4 hard boiled eggs, sliced
2 cups pork crackling, chicharon, flakes
2 cups fried tinapa, flakes
1 head garlic, chopped, fried
kinchay, chopped

Rice Noodles with Seafood - Toppings and Garnishing

Cooking procedure:

In a large wok, sauté garlic, onion and kinchay until fragrant and translucent. Add the seafood broth and let boil, simmer for 3 to 5 minutes. Add in the annatto water, cook for another 1 to 2 minutes. Season with salt and pepper to taste. Thicken sauce with cornstarch diluted in 1/2 cup of water, cook for another minute and set aside, keep warm.

Now using the same wok stir in the cooked palabok noodles, add in a tablespoon each of the fried garlic, chicharon and tinapa flakes, and about 1/2 cup of the palabok sauce, stir cook for about 1/2 minute or until all the ingredients are infused to the palabok noodles.


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