Pansit Palabok, Pansit Luglug is another popular Pinoy noodle dish. It made up of rice noodles blanch in boiling water and topped with shrimp sauce called palabok, made up of shrimp sauce that is flavoured with annatto which also give a bright orange tint. It is then topped with the paalat, a sautéed mixture of garlic, ground pork and diced firm tofu. For added flavour and visual appeal it is garnished with smoked fish flakes, crushed pork cracklings, shrimps, boiled egg wedges, fried garlic and chopped spring onions. And served with kalamansi.
On this post I used thick rice noodles, but if it is not available at your location the ordinary rice noodles or bihon is also suitable. I would recommend that the paalat and palabok should be mixed only when it is ready to serve because the pansit dish tend to dry up if not eaten immediately as the noodles will absorb the moisture of sauce. Here is the recipe of my version of Pansit Palabok, Pansit Luglug.
1 kilo thick bihon noodles, cooked
1/2 kilo ground pork
4 cake firm tofu, diced
2 cup shrimp broth
1/2 cup chopped kinchay
1/2 head garlic, chopped
1/2 cup annatto water
salt and pepper
6-8 cup shrimp broth
1/2 cup annatto water
3/4 cup cornstarch
Garnishing2 cup medium size shrimp, shelled
1 bundle spring onion, chopped
4 pieces boiled egg, cut into wedges
1 cup crushed pork crackling
1 head garlic, chopped, fried
1 cup fried tinapa flakes
For the red sauce: In a saucepan, sauté garlic. Add ground pork and stir cook for 3-5 minutes or until meat turns to golden brown, add tofu, kinchay and annatto water, stir cook for another 3-5 minutes. Add shrimp juice and let boil, simmer for 5 to 10 minutes, season with salt and pepper to taste. Remove from pan and keep aside.
For the palabok: I a sauce pan put shrimp broth and annatto water. Bring to a boil and simmer for 1-2 minutes. Thicken sauce with cornstarch diluted in 1/2 cup of water, keep warm and set aside. Season with salt to taste.
Serving: When ready to serve put cooked bihon noodles in a platter. Top with the garnishing ingredients and serve with kalamansi.
See other related pansit Malabon post: