Today, I attempted to cook one of my favorite Filipino noodle cuisine called Pansit Palabok. My aunt Remy showed me how to cook this when she visited in our hometown in The Philippines a long time ago before I came here in California. Palabok is different from other noodle cuisines because it got an orange gravy-thick sauce with so many toppings on it. It got a salty and sour taste with matching flavorful toppings that makes it unique.
To make pansit palabok, I prepare all the ingredients first such as: (227 lb) or 8 oz of pansit bihon (rice noodle), 1/2 lb of ground pork, 1 Mama Sita's Palabok powder mix, 4 boiled egg, 3 cups of water, 2 cloves of garlic (minced/ fried), 1 table spoon of minced garlic (for sauce), 1 tablespoon of mince onion, 1/2 cup of fried shrimp, 1 lemon. Then, I start making the palabok sauce by pouring cooking oil in the saucepan and wait until it's hot enough to cook the onion and the garlic. When the oil is ready, I put a tablespoon of minced garlic and a tablespoon of minced onion. Next, I put the ground pork and cook it until it becomes golden brown. When the ground pork turns golden brown, I added about three cups of water and simmer it for about 10 minutes. After 10 minutes, I put the Mama Sita's Palabok powder mix and stir it until it dissolves in the water. Then, I put the saucepan's lid and wait until the sauce turns out thick. After cooking the pansit palabok sauce, I boil water in the pot so I can cook the noodles. After it boils, I put the noodles and wait until it's ready. After the noodles is cooked, I did the plating. I put the noodles first, then the sauce, and then finally the toppings.
My cooking adventure turns out pretty great. Its' sauce is very savory. It
got the perfect salty taste. The sourness of the lime blends well with the saltiness of the sauce. The toppings, sliced eggs, minced garlic, and fried shrimps, added a much more twist to the taste. Although, the noodles is a bit uncook, the overall taste of the dish is delicious and unique.
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