While other pancit dishes tend to be more subtle, palabok explodes with both color and flavor. The annatto oil gives it its distinct hue, and the combination of tinapa shrimp, and chicharon add takes tastes and textures that are abolutely tempting.

  • Required cooking skill level

  • 2-5
    persons serving
  • 20
    minutes preparation time


  1. 1/4 cup Golden Fiesta Oil
  2. 1 Tbsp Annatto seeds


  1. 3 Tbsp Annatto oil
  2. 2 Tbsp Chopped white onions
  3. 2 Cloves garlic, chopped
  4. 1/2 cup Ground pork
  5. 1/2 cup Medium shrimp, peeled and deveined
  6. 1/2 cup Flaked tinapa
  7. 1 pack UFC Ready Recipes Palabok Mix, 40 g, dissolved in 1 cup water
  8. 2 cups Water
  9. 1/4 tsp UFC Ground black pepper
  10. 1/4 tsp Datu Puti Patis
  11. 250 grams Rice noodles (bihon), soaked in water


  1. 2 Eggs, boiled, sliced
  2. 3 Tbsp Sliced spring onions
  3. 1/2 cup Crushed chicharon


  • 1 Make annatto oil: In a pan heat Golden Fiesta Palm Oil. Add annatto seeds. Turn off heat, and allow seeds to steep for 5 minutes.
  • 2 In a pan, heat annato oil. Saute onions, garlic, and ground prok. Add shrimp and flaked tinapa,
  • 3 Add dissolved UFC Ready Recipes Palabok Mix and the remaining water. Season with pepper and Datu Puti Patis.
  • 4 Blanch rice noodles in boiling water for 2 minutes. Strain well.
  • 5 In a round, shallow dish, arrange rice noodles and add the palabok sauce. Top with egg, spring onions and chicharon.
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