Pancit Palabok with Coconut Milk

Pancit Palabok with Coconut Milk is a classic bihon noodle dish, topped with layers of orange-colored shrimp sauce, sauted shrimps and bite-sized pork pieces, scallions, garlic, crumbled chicharon, and hard-boiled egg slices. A side dipping sauce of patis (fish sauce) and calamansi juice completes this all-time party favorite Filipino pancit noodle dish. Compared to other palabok recipes, I added the rich flavor of coconut milk to the savory shrimp sauce, a tradition handed down by my Kapampangan family. This is a recipe of The Quirino Kitchen by Elizabeth Ann Quirino.

Prep Time1

Cook Time45

Total Time1 45

Course: Dinner, Lunch, Main Course, Merienda

Cuisine: Asian, Filipino

Keyword: Pancit Palabok with Coconut Milk

Servings: people

Calories: 195kcal

Author: The Quirino Kitchen - Elizabeth Ann Quirino

Equipment

Medium-sized stock pot
Mortar and pestle
chopping board
Mixing bowls
Large and medium-sized saucepans
Large serving platter
Dipper-shaped colander

Ingredients

1 pound bihon (dried rice sticks)

For the shrimp sauce

1/2 pound medium-sized fresh shrimps, peeled, save heads
4 Tablespoons vegetable oil, divided, use 2 Tablespoons for shrimp heads, rest for saute
2 Tablespoons achuete (annatto) powder
1 cup warm water; divided, use 1/2 cup for shrimp juice, other half for achuete powder
1/2 cup all-purpose flour
2 cups chicken or pork broth
1 cup canned coconut milk

For the saute:

4 whole garlic cloves, minced
2 stalks scallions, white parts chopped; save green parts for garnish
2 Tablespoons patis (fish sauce)
1/2 pound boiled pork shoulder, cut into 1/2-inch sized cubes; save the broth meat was boiled in
3/4 cup chicken or pork broth
1/2 teaspoon salt
1/4 teaspoon ground black pepper

For the toppings:

1/2 cup crumbled chicharon (pork rinds)
2 whole hard-boiled eggs, sliced
4 whole calamansi, sliced in halves; or use 2 whole lemons
1/3 cup flaked tinapa (smoked fish); optional

For the side dipping sauce:

1/2 cup patis (fish sauce)
1 Tablespoon calamansi juice (or lemon)

Instructions

To prepare bihon noodles:

In a large mixing bowl filled with water at room temperature, soak the bihon noodles for 30 minutes. Drain the noodles and discard water.
In a stockpot, filled with boiling water, using a dipper-shaped colander with a handle, dunk the noodles for about 1 to 2 minutes till soft, but not mushy. Set noodles aside on a serving platter.

To prepare the shrimp sauce:

Wash and clean the shrimps. Peel the shrimps, remove the heads and tails.
Reserve the heads. In a skillet, add 2 tablespoons of oil. Over medium-high heat, saute the shrimp heads till they cook and turn to pink, about 4 to 5 minutes.
Remove the heads from the skillet. When the heads have cooled, place them in a mortar and pestle and pound the shrimp heads till you can extract the shrimp juice. Pour half a cup of warm water over the shrimp heads, blend and save that juice for the saute.
To saute the shrimp sauce: In a medium-sized saucepan, over medium-high heat, add a tablespoon of oil. When oil is hot, pour the shrimp juice, the achuete powder mixed with the 1/2 cup warm water, the 2 cups of broth, and let the liquid come to a boil.
Gradually mix in the flour. stirring well with a whisk, till there are no more lumps. Pour the coconut milk and mix well.
When the liquid is smooth and thick, and can almost coat the spoon, in about 6 to 8 minutes, turn off heat and set aside. You will have about 2 1/2 cups of shrimp sauce.

To cook the saute:

In the large saucepan, over medium-high heat, pour the remaining 2 tablespoons of oil. Saute the garlic and scallions for 1 to 2 minutes till fragrant.
Add the fresh shrimps and pre-boiled pork pieces.
Pour the patis. Stir to blend the ingredients. Pour the 3/4 cup of broth. Continue cooking till the shrimps are cooked, about 8 to 10 minutes.
Season with salt and pepper. Set aside.

To assemble the Pancit Palabok:

In the large platter where the noodles have been laid out, pour the shrimp sauce all over.
Add a layer of the shrimp-pork sauteed mixture over the shrimp sauce.
Sprinkle the top with crumbled chicharon. Garnish with sliced green scallions, hard-boiled egg slices, and calamansi (or lemon). If desired, sprinkle the top, as well, with flaked tinapa (smoked fish).
Serve Pancit Palabok warm with a side dipping sauce of patis combined with calamansi juice (or lemon).

Cook's comments:

Serve this dish within the hour after it is cooked.
Store leftover Pancit Palabok, covered, in the refrigerator. It will keep up to 1 day refrigerated. I do not recommend freezing the pancit, because the noodles get watery and flavors get diluted, and do not taste as good as when the dish is newly-cooked.

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