Palabok

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

    Intermediate
  • 2-5
    persons serving
  • 20
    minutes preparation time

ANNATTO OIL

INGREDIENTS

  • 3 Tbsp Annatto oil

  • 2 Tbsp Chopped white onions

  • 2 Cloves garlic, chopped

  • 1/2 cup Ground pork

  • 1/2 cup Medium shrimp, peeled and deveined

  • 1/2 cup Flaked tinapa

  • 1 pack UFC Ready Recipes Palabok Mix, 40 g, dissolved in 1 cup water

  • 2 cups Water

  • 1/4 tsp UFC Ground black pepper

  • 1/4 tsp Datu Puti Patis

  • 250 grams Rice noodles (bihon), soaked in water

TOPPINGS

  • 2 Eggs, boiled, sliced

  • 3 Tbsp Sliced spring onions

  • 1/2 cup Crushed chicharon

Preparation

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    1Make annatto oil: In a pan heat Golden Fiesta Palm Oil. Add annatto seeds. Turn off heat, and allow seeds to steep for 5 minutes.

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    2In a pan, heat annato oil. Saute onions, garlic, and ground prok. Add shrimp and flaked tinapa,

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    3Add dissolved UFC Ready Recipes Palabok Mix and the remaining water. Season with pepper and Datu Puti Patis.

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    4Blanch rice noodles in boiling water for 2 minutes. Strain well.

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    5In a round, shallow dish, arrange rice noodles and add the palabok sauce. Top with egg, spring onions and chicharon.

  • No Image Available

    1Make annatto oil: In a pan heat Golden Fiesta Palm Oil. Add annatto seeds. Turn off heat, and allow seeds to steep for 5 minutes.

  • No Image Available

    2In a pan, heat annato oil. Saute onions, garlic, and ground prok. Add shrimp and flaked tinapa,

  • No Image Available

    3Add dissolved UFC Ready Recipes Palabok Mix and the remaining water. Season with pepper and Datu Puti Patis.

  • No Image Available

    4Blanch rice noodles in boiling water for 2 minutes. Strain well.

  • No Image Available

    5In a round, shallow dish, arrange rice noodles and add the palabok sauce. Top with egg, spring onions and chicharon.

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