PANSIT PALABOK │NO MEAT│ 2 WAYS│PLANT BASED CHICHARON & PORK RIND CHICHARON TOPPINGS

PANSIT PALABOK │NO MEAT│ 2 WAYS│PLANT BASED CHICHARON & PORK RIND CHICHARON TOPPINGS

I am sharing my SPECIAL PANCIT OR PANSIT NO MEAT PALABOK, 2 WAYS.

First one, I used vegetable chicharon topping and the second, I used the usual pork rind chicharon toppings.

This is a no meat pancit palabok, I only used firm tofu, flavored with vegetables and seafood for the red sauce.

In addition I used also the usual shrimp and squid toppings or garnish.

For those who are not into pork chicharon use the vegetable chicharon instead.

On this video I also used 2 types of palabok noodles, the regular thickness and the thick noodles, to compare which are better, I have been using the regular Super-Q palabok noodles ever since , but I was curious about the thick palabok noodles.

I find the Super-Q palabok noodles easier to cook, it has a clear cooking instructions.

While the thick noodles supposed to be soaked longer time some also suggested overnight, but the resultant cooked noodles were easily cut into short pieces, typical to a pansit Malabon noodles.

I think the thick noodles are best for pansit Malabon or similar pansit luglug that require thicker noodles.

Cooking pansit palabok should be fairly easy but it requires a lot of preparation for the usual toppings and garnishes.

These recipe and instruction video is good for half kilo or 500 grams noodles, but again there are no hard rules on the quantity and type of ingredients.

It all depends on one’s preference and availability of ingredients.

You can also try some of my palabok recipes at Overseas Pinoy Cooking archives.