- 1/2 kg Rice Noodles
- 1 1/2 cups Shrimp Broth
- 1/2 cup Cornstarch
- 1/4 cup All-Purpose Flour
- 1 cup Shrimpschopped
- 1/2 cup Porksliced
- 1/2 cup Tofudiced
- 2 cloves Garlicminced
- 1 small Onionchopped
- 1 small Red Bell Peppersliced
- 2 tbsp Fish Sauce (Patis)
- 2 tbsp Oyster Sauce
- 1/4 tsp Ground Black Pepper
- 2 tbsp Cooking Oil
- 1/2 cup Carrotshredded
- 1/2 cup Green Onionchopped
- 3 boiled Eggssliced
- 4 tbsp Toasted Garlic Bits
- 1 Lemonor calamansi (cut in wedges)
For the Garnish
- 1 cup Chicharonor pork crackling (crushed)
- 1/4 cup Cilantro Leaveschopped fresh
Indulge in the savory flavors of the Philippines with this traditional Palabok recipe. Made with rice noodles, shrimps, pork, and a flavorful sauce, this noodle dish is sure to satisfy. Follow our step-by-step guide to make this delicious dish at home, and serve with toasted garlic, boiled eggs, and a squeeze of lemon or calamansi for added flavor. Perfect for a family dinner or special occasion, this dish will become a new favorite in your recipe collection.
This Palabok recipe is suitable for beginner to intermediate level cooks. The steps are straightforward and the ingredients are easily accessible. With a little patience and attention to detail, you’ll be able to make a delicious and authentic Filipino Palabok in no time!
Cook the noodles according to package instructions and set aside.
In a medium saucepan, heat the cooking oil and sauté the garlic, onion, and red bell pepper. Add the sliced pork and cook until brown.
Add the chopped shrimps and diced tofu, then cook until the shrimps are pink.
In a separate bowl, mix the shrimp broth, cornstarch, all-purpose flour, fish sauce, oyster sauce, and ground black pepper. Pour the mixture into the saucepan and cook until the sauce thickens.
Arrange the cooked noodles on a serving platter and pour the sauce over the noodles.
Sprinkle the shredded carrots, chopped green onions, toasted garlic bits, and sliced boiled eggs over the noodles.
Garnish with crushed chicharon and chopped cilantro leaves. Serve with lemon or calamansi wedges on the side.