Pansit Malabon or Palabok Recipe

Pansit Malabon or Palabok Recipe

Pansit Malabon or Palabok

Preparation time: 5 min
Cooking time: 20 min
Ready in: 25 min
Servings: Serve with top garnish. Good for six people


  •     1 kilo thick bihon noodles, cooked
  • 1/4 kilo ground pork
  • 4 cake tokwa, tofu, diced
  •   1 medium size onion, chopped
  • 6-8 cup shrimp juice, from boiled shrimp and shells
  • 1/2 cup annatto water, from 1 cup annatto seeds
  • 4-6 stalk kinchay, chopped
  • 1/2 cup patis
  • salt
  • pepper
  • cooking oil
  • 1/2 medium size shrimp, shelled, sliced in half
  • 1/2 kilo small squid, cooked to adobo, sliced into rings
  • 1 stalk small size pechay, shredded, blanched
  • 2 cup mungbean sprout, blanched
  • 1/2 head garlic, finely chopped, fried
  • 1 cup fish flakes, from fried tinapa
  • 1 bundle spring onion, chopped
  • 4 pieces boiled egg, cut into wedges
  • 1/4 kilo pork, boiled, sliced thinly
  • 1 cup pork crackling, crushed
  • kalamansi


  1.  The sauteing of garlic and onion.
  2. Stir cook the ground pork. This is for three to five minutes into a golden brown color.
  3. Then add the kinchay, patis, annatto water and tofu.Stir cook again for three to five minutes.
  4. Next is the adding of the shrimp juice simmer for five to ten minutes.
  5. Dilute cornstarch in a 1/2 cup of water and keep warm.
  6. Put the cooked noodle in a heated wok when you are ready to serve and add the sauce.
  7. Now, stir cook for five to eight minutes and add a lot of shrimp juice as necessary. You could also add a little water.
  8. Tasting is the next which will be seasoned with pepper and salt.
  9. Last is the removing from the wok and arranging of noodles in a platter.
  10. Garnish are on the top. Serve best with few pinched of kalamansi.
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