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.
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Sk Shaju
[email protected]This palabok is a bit too rich for my taste, but it's still a good dish. The shrimp sauce is very flavorful, and the noodles are cooked perfectly.
Tasbeel Mumtaz
[email protected]I'm not a big fan of palabok, but this recipe changed my mind. The sauce is so creamy and flavorful, and the noodles are cooked perfectly. I'll definitely be making this again.
Ntshimane Makete
[email protected]This palabok is so delicious and easy to make. I love that I can customize it with my favorite vegetables and toppings.
Hope Nqwelo
[email protected]This palabok is a must-try! The shrimp sauce is amazing, and the noodles are cooked perfectly. I highly recommend this recipe.
Dua Shabbir
[email protected]I've made this palabok several times now, and it's always a hit with my family and friends. The sauce is so flavorful, and the noodles are always cooked perfectly.
Brynlee Hart
[email protected]This palabok is delicious! The sauce is creamy and flavorful, and the noodles are cooked just right. I love the combination of textures and flavors in this dish.
YusufMusa UG
[email protected]I love this palabok! It's one of my favorite Filipino dishes. The shrimp sauce is so flavorful, and the noodles are always cooked perfectly. I highly recommend this recipe.
David Adair
[email protected]This palabok is a bit time-consuming to make, but it's worth the effort. The sauce is amazing, and the noodles are cooked perfectly. I highly recommend this recipe.
Anuththara Upamali
[email protected]I made this palabok for a party and it was a huge success! Everyone loved it. The sauce was especially popular, and I got several requests for the recipe.
Danger Yt
[email protected]This palabok is delicious! The shrimp sauce is so creamy and flavorful, and the noodles are perfectly cooked. I love the combination of textures and flavors in this dish.
Amit Pariyar
[email protected]I've never made palabok before, but this recipe was easy to follow and turned out great! The sauce was rich and flavorful, and the noodles were cooked just right. I'll definitely be making this again.
Kelvin Rugiri
[email protected]This palabok was a hit with my family! The shrimp sauce was flavorful and creamy, and the noodles were cooked perfectly. I added some extra vegetables, like broccoli and carrots, to make it even more nutritious.