Palabok is a vibrant Filipino dish that combines savory flavors, rich textures, and a medley of toppings to create a comforting yet festive meal. Its versatility makes it an excellent choice for family gatherings, celebrations, or simply a hearty weekday dinner.
Ingredients Breakdown
Palabok noodles, also known as cornstarch sticks, are essential to this recipe. Their smooth texture and neutral flavor allow them to absorb the rich, flavorful sauce perfectly. Annatto water is another key ingredient, lending its bright orange hue and a mild earthy flavor to the dish. The toppings, including shrimp, tinapa flakes, crushed chicharon, and boiled eggs, provide a layered taste and a delightful mix of textures, elevating the dish into a feast for both the eyes and palate.
Step-by-Step Preparation
The process begins with soaking the noodles in water. This step ensures they are fully hydrated and cook evenly. Once boiled, the noodles become tender yet retain their structure, making them ideal for holding the sauce without becoming mushy. Covering the cooked noodles prevents them from drying out and maintains their pliability until serving.
Cooking the toppings requires careful attention to preserve their flavor and texture. The shrimp should be cooked briefly until they turn pink and float, ensuring they remain tender and succulent. Blanching the Napa cabbage for a minute retains its vibrant color and crispness, adding freshness to the dish.
To create the sauce, pork shoulder is sautéed in hot oil until golden brown, building a savory base. The addition of fish sauce and annatto water enriches the flavor and gives the sauce its signature color. Simmering the mixture with water, a shrimp cube, and tinapa flakes layers the sauce with umami notes. Finally, thickening the sauce with a flour mixture ensures it clings beautifully to the noodles.
Assembling the palabok involves carefully layering the components. Start by arranging the noodles on a plate, generously pouring the thick sauce over them to ensure each strand is coated. Top with shrimp, Napa cabbage, and quartered boiled eggs. The finishing touches of crushed chicharon and scallions provide a delightful crunch and fresh aroma, while a side of calamansi or lime offers a tangy balance.
Recipe Tips
How to achieve the ideal sauce consistency:
Gradually add the flour mixture while stirring to avoid lumps and achieve a smooth, thick sauce.
Enhancing the flavor:
Incorporate freshly made tinapa flakes or adjust the fish sauce for a deeper umami profile.
Customizing the toppings:
Experiment with additional toppings like crispy fried garlic, tofu cubes, or even grilled chicken for variation.
What to Serve With This Recipe
Pair this dish with classic Filipino sides like lumpia, whose crunchy texture complements the creamy palabok. A light ensalada, made with fresh vegetables and tangy vinaigrette, provides a refreshing contrast. To complete the meal, serve with a cool drink such as sago’t gulaman or freshly squeezed calamansi juice.
Storage and Reheating Tips
To store leftovers, keep the noodles and sauce in separate airtight containers to maintain their quality. Refrigerate for up to three days. When reheating, warm the sauce gently on the stovetop, adding a splash of water if needed, to avoid over-thickening. Heat the noodles briefly in the microwave or over low heat to prevent them from becoming dry or sticky.
Frequently Asked Questions
Can I use other types of noodles for this recipe?
Yes, rice noodles or bihon can be a great alternative for a slightly different texture.
What is the best substitute for tinapa flakes?
Smoked mackerel or even canned smoked fish can work as substitutes.
How can I make this dish vegetarian or vegan-friendly?
Replace pork and shrimp with tofu and use a vegetable-based broth cube instead of the shrimp cube.
This palabok recipe showcases the rich flavors and cultural heritage of Filipino cuisine. Its versatility invites creativity, whether through experimenting with toppings or customizing the recipe to suit your taste. Enjoy this delightful dish and share its vibrant flavors with family and friends.
Ingredients
Noodles
12 ounces palabok noodles (cornstarch sticks)
2 to 3 quarts water (for soaking the noodles)
Sauce Ingredients
3 tablespoons cooking oil
8 ounces pork shoulder, sliced into small pieces
½ cup tinapa flakes (smoked fish flakes)
1 Knorr Shrimp Cube
3 ½ cups water
6 tablespoons all-purpose flour
½ cup annatto water
3 ½ tablespoons fish sauce
¼ teaspoon ground black pepper
Toppings
10 to 12 pieces shrimp, deveined, shell and head removed
1 cup Napa cabbage, sliced into small squares
3 boiled eggs, sliced into quarters
½ cup crushed chicharon (pork rinds)
½ cup chopped scallions
Instructions
In a large mixing bowl or pot, combine 2 to 3 quarts of water and the palabok noodles. Allow the noodles to soak for 30 minutes or follow the instructions on the package. Remove the noodles from the water and set them aside.
In a large cooking pot, bring fresh water to a boil. Add the soaked noodles and cook for 10 to 15 minutes, or until tender. Drain the noodles well and transfer them to a large bowl. Cover the bowl to prevent the noodles from drying out.
Using the same pot of boiling water, cook the shrimp for 1 ½ minutes, or until they turn pink and float to the surface. Remove the shrimp and set them aside.
Add the Napa cabbage to the boiling water and cook for 1 minute. Remove the cabbage and set it aside.
Heat the cooking oil in a clean pot over medium heat. Add the pork slices and sauté until lightly browned. Stir in the fish sauce and annatto water. Pour in 3 ½ cups of water and bring the mixture to a boil. Cover the pot and cook on medium heat for 15 to 18 minutes, or until the pork becomes tender. Add more water as needed to maintain a saucy consistency.
Uncover the pot and add the Knorr Shrimp Cube and tinapa flakes. Cook for another 5 minutes.
In a separate bowl, mix the flour with ½ cup of water until smooth. Gradually add this mixture to the pot while stirring continuously. Allow the sauce to thicken to your desired consistency. Season with ground black pepper and stir well.
To assemble the palabok, place a portion of the noodles on a serving plate. Generously pour the sauce over the noodles, ensuring they are well-coated. Top with the Napa cabbage, cooked shrimp, and quartered boiled eggs. Sprinkle crushed chicharon and chopped scallions over the top.
Serve with calamansi or lime wedges on the side. Enjoy this flavorful Filipino classic!
Palabok Recipe
Ingredients
Noodles
- 12 ounces palabok noodles cornstarch sticks
- 2 to 3 quarts water for soaking the noodles
Sauce Ingredients
- 3 tablespoons cooking oil
- 8 ounces pork shoulder sliced into small pieces
- ½ cup tinapa flakes smoked fish flakes
- 1 Knorr Shrimp Cube
- 3 ½ cups water
- 6 tablespoons all-purpose flour
- ½ cup annatto water
- 3 ½ tablespoons fish sauce
- ¼ teaspoon ground black pepper
Toppings
- 10 to 12 pieces shrimp deveined, shell and head removed
- 1 cup Napa cabbage sliced into small squares
- 3 boiled eggs sliced into quarters
- ½ cup crushed chicharon pork rinds
- ½ cup chopped scallions
Instructions
- In a large mixing bowl or pot, combine 2 to 3 quarts of water and the palabok noodles. Allow the noodles to soak for 30 minutes or follow the instructions on the package. Remove the noodles from the water and set them aside.
- In a large cooking pot, bring fresh water to a boil. Add the soaked noodles and cook for 10 to 15 minutes, or until tender. Drain the noodles well and transfer them to a large bowl. Cover the bowl to prevent the noodles from drying out.
- Using the same pot of boiling water, cook the shrimp for 1 ½ minutes, or until they turn pink and float to the surface. Remove the shrimp and set them aside.
- Add the Napa cabbage to the boiling water and cook for 1 minute. Remove the cabbage and set it aside.
- Heat the cooking oil in a clean pot over medium heat. Add the pork slices and sauté until lightly browned. Stir in the fish sauce and annatto water. Pour in 3 ½ cups of water and bring the mixture to a boil. Cover the pot and cook on medium heat for 15 to 18 minutes, or until the pork becomes tender. Add more water as needed to maintain a saucy consistency.
- Uncover the pot and add the Knorr Shrimp Cube and tinapa flakes. Cook for another 5 minutes.
- In a separate bowl, mix the flour with ½ cup of water until smooth. Gradually add this mixture to the pot while stirring continuously. Allow the sauce to thicken to your desired consistency. Season with ground black pepper and stir well.
- To assemble the palabok, place a portion of the noodles on a serving plate. Generously pour the sauce over the noodles, ensuring they are well-coated. Top with the Napa cabbage, cooked shrimp, and quartered boiled eggs. Sprinkle crushed chicharon and chopped scallions over the top.
- Serve with calamansi or lime wedges on the side. Enjoy this flavorful Filipino classic!
