Pancit Palabok

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Cook the rice noodles according to package directions, typically by soaking in hot water or boiling briefly until tender but still firm. Drain well and set aside.

   Ongeveer 10 min

   Tip van de kok: Do not overcook the noodles; they should be al dente as they will absorb some sauce later.

2. 2

   In a large pot, bring the chicken broth to a simmer. Add the annatto powder and stir until dissolved, creating an orange-red broth.

   Ongeveer 5 min

3. 3

   In a separate pan, sauté the minced garlic until fragrant. Add the shrimp and cook until just pink.

   Ongeveer 5 min

4. 4

   Remove the cooked shrimp from the pan and set aside. Add the fish sauce to the pan with the garlic, stirring to deglaze.

   Ongeveer 2 min

5. 5

   Whisk the rice flour with a small amount of cold water to form a slurry, then gradually stir it into the simmering annatto broth. Cook, stirring constantly, until the sauce thickens to your desired consistency.

   Ongeveer 8 min

   Tip van de kok: Adjust the amount of rice flour slurry for a thicker or thinner sauce.

6. 6

   Return the cooked shrimp to the sauce. Taste and adjust seasoning with more fish sauce if needed.

   Ongeveer 1 min

7. 7

   To serve, place the cooked noodles on a large platter or individual plates. Ladle a generous amount of the rich shrimp sauce over the noodles.

   Ongeveer 2 min

8. 8

   Garnish with the sliced pork belly, smoked fish flakes, quartered hard-boiled eggs, crushed chicharon, and chopped green onions. Serve immediately with calamansi on the side.

   Ongeveer 2 min

   Tip van de kok: Encourage diners to squeeze fresh calamansi juice over their serving for an extra layer of bright flavor.