Pansit Palabok (Rice Noodles with Shrimp Sauce)
Pansit (pronounced pan-SIT) simply means noodle. It's the word that follows pansit that tells you either the type of noodle in the dish or the style of preparation. Here palabok refers to both. Pansit palabok is a luscious, buttery, bisque-like shrimp sauce tossed with white rice noodles and topped with tsitsaron, crisp-fried pork rinds. Loosely translated, palabok means sauce, and the original dish was made from ground shrimp heads and shells blended with annatto seeds, water, and cornstarch. I grew up with the kind that was made by opening a seasoning packet labeled palabok. You added water to make a gelatinous sauce that tasted mildly like shrimp. This version takes at least an hour and begins with an annatto-shrimp stock that is the foundation of the sauce. The traditional flavorings, which are sometimes referred to as sahog, include not just the pork rinds but also smoked fish, eggs, and scallions. To make the dish ultra decadent, you can add sea urchin, or hayop ng siotsin; the urchin's rich, buttery flavor and bright orange color make the finished dish even more divine.
Pansit (pronounced pan-SIT) simply means noodle. It's the word that follows pansit that tells you either the type of noodle in the dish or the style of preparation. Here palabok refers to both. Pansit palabok is a luscious, buttery, bisque-like shrimp sauce tossed with white rice noodles and topped with tsitsaron, crisp-fried pork rinds. Loosely translated, palabok means sauce, and the original dish was made from ground shrimp heads and shells blended with annatto seeds, water, and cornstarch. I grew up with the kind that was made by opening a seasoning packet labeled palabok. You added water to make a gelatinous sauce that tasted mildly like shrimp. This version takes at least an hour and begins with an annatto-shrimp stock that is the foundation of the sauce. The traditional flavorings, which are sometimes referred to as sahog, include not just the pork rinds but also smoked fish, eggs, and scallions. To make the dish ultra decadent, you can add sea urchin, or hayop ng siotsin; the urchin's rich, buttery flavor and bright orange color make the finished dish even more divine.
- 2 tablespoons vegetable oil
- 1 tablespoon minced garlic
- 2 tablespoons minced garlic
- 1 tablespoon fish sauce
- 3 tablespoons fresh lemon juice
- 3 bay leaves
- fish sauce
- 1 lemon, cut into quarters
- 2 tablespoons whole black peppercorns
- â½ cup (1 stick/115 g) unsalted butter
- â¾ cup (95 g) all-purpose flour
- 2 to 3 cups (480 to 720 ml) warm shrimp stock (recipe follows)
- 1 pound (455 g) raw jumbo shrimp, shells removed and reserved, shrimp halved lengthwise and deveined
- 1 pound (455 g) squid bodies, cut into thick rings
- 1 pound (455 g) palabok noodles (or rice noodles), cooked, drained, and kept warm
- â¼ cup (25 g) crushed pork rinds
- 1 cup (300 g) diced smoked tofu
- â¼ cup (2.5 g) tinapa or bonito flakes
- 1 large white onion, sliced
- shrimp shells from 1 pound (455 g) shrimp
- â½ cup (140 g) annatto seeds
- 4 ounces (115 g) crab paste with bean oil
- Carbohydrate 18 g(6%)
- Cholesterol 137 mg(46%)
- Fat 17 g(26%)
- Fiber 3 g(12%)
- Protein 16 g(31%)
- Saturated Fat 5 g(23%)
- Sodium 389 mg(16%)
- Calories 283
Step-by-step
- In a small saucepan, melt the butter over medium heat, then whisk in the flour and cook, whisking continuously, until the flour and butter are totally combined and have turned a light blond color.
- Immediately whisk in 2 cups (480 ml) of the warm stock and bring the mixture to a boil, then stir and simmer over low heat until the sauce thickens, about 10 minutes. If it gets too thick, add a little more stock. Season with fish sauce, then set the sauce aside and keep hot.
- In a large skillet, heat the vegetable oil over medium heat. Add the garlic and cook, stirring continuously, for 1 minute. Add the shrimp and squid and cook, stirring often, until the shrimp begin to curl and turn pink, about 5 minutes. Turn off the heat.
- Put the warm cooked noodles on a serving platter and spoon the warm sauce over the center of the platter. Top the noodles with the cooked shrimp and squid, alternating shrimp and squid around the platter. Sprinkle on the crushed pork rinds, smoked tofu, and tinapa.
- Serve immediately with lemon wedges.
- In a stockpot, heat the vegetable oil over medium heat. Add the onion and cook, stirring occasionally and making sure not to let it brown, for 4 minutes, or until soft. Add the garlic and shrimp shells and cook, stirring continuously, until the shells turn pink.
- Add the annatto seeds, crab paste, lemon juice, fish sauce, bay leaves, peppercorns, and 12 cups (3 L) water and raise the heat to high. Bring to a boil, reduce the heat to medium, and simmer for 1 hour. Strain the stock, discarding the solids, and set it aside until ready to use or refrigerate it overnight. Reheat it gently before making the sauce.
- Leftover stock can be stored in an airtight container in the refrigerator for up to 1 week or in the freezer for up to a month.
A Taste of Home: My Pansit Palabok Adventure
The aroma alone is enough to transport me back to my childhood. The rich, savory scent of shrimp, the subtle spice of annatto, the satisfying crunch of pork rinds – it's the olfactory equivalent of a warm hug. Pansit Palabok isn't just a dish; it's a memory, a taste of home, a culinary journey woven into the fabric of my family history. My grandmother, a woman whose hands knew the secrets of every Filipino dish, used to make this Pansit Palabok for our family gatherings. It was always the centerpiece, a vibrant spectacle of noodles, shrimp, and golden-brown pork cracklings, each element meticulously chosen and prepared.
The beauty of Pansit Palabok lies in its simplicity and its depth. It's a dish that showcases the versatility of the humble noodle, transforming it into a canvas for a rich and complex symphony of flavors. The shrimp stock, simmered for hours until it achieves a velvety smoothness, is the heart and soul of this dish. It's a testament to the patience and dedication required to create something truly special. The annatto seeds, imparting their distinctive orange hue and subtle earthiness, paint the dish with a touch of sunshine, evoking the warmth and joy that accompany every gathering.
More than just a recipe, this Pansit Palabok represents a connection to my heritage. It's a dish passed down through generations, each iteration carrying with it the whispers of family lore and the stories etched into its very ingredients. The pork rinds, crisp and slightly salty, provide a delightful contrast to the creamy sauce and tender noodles. The shrimp, plump and juicy, burst with flavor that perfectly complements the overall richness of the dish. And the smoked tofu, adding a smoky depth, balances out the other notes in a harmony that sings in the mouth.
Making Pansit Palabok isn't just about following instructions; it's about understanding the balance of ingredients, the timing of cooking, and the importance of using the freshest, highest-quality materials. It's a meditative process, where the act of creating becomes as rewarding as the act of tasting. It’s about the love that goes into each step, from the meticulous preparation of the shrimp stock to the careful arrangement of the toppings on the final platter. It's a dish that embodies the heart of Filipino hospitality, a celebration of family, friendship, and the simple joys of life.
Each bite of Pansit Palabok is a nostalgic trip, taking me back to childhood memories of laughter, storytelling, and the comforting presence of family. The vibrant orange color is a feast for the eyes, a testament to the vibrancy of Filipino culture and cuisine. And while the taste is undeniably delicious, the emotional depth added makes the entire experience even more significant. The simple act of sharing this dish with loved ones brings an unparalleled sense of community and connection.
Beyond the Recipe: The beauty of this dish extends beyond its immediate satisfaction. The process of making it is a journey in itself, a chance to connect with tradition and heritage. The rhythmic chopping of vegetables, the careful simmering of the stock, the delicate placement of toppings – each step is a meditation, a chance to slow down and appreciate the simple things in life. The result, more than just a delicious meal, is a celebration of food, family, and the enduring spirit of Filipino cooking.
The legacy of my grandmother lives on, not only in the memories but also in every plate of Pansit Palabok I make. It's my way of honoring her, keeping her culinary traditions alive, and sharing the rich tapestry of my heritage with those I love. This isn’t just a dish; it's a story, a tradition, a culinary hug, and a piece of my heart served up on a plate.
