Wednesday 6 April 2011


Pancit palabok is a very popular Filipino rice noodle dish which has a prawn gravy and a variety of toppings such as pork, prawns, chicharon (crispy pork rinds) and fried tofu among other things. Because of the myriad ingredients, people choose to eat this in restaurants or buy in shops specially devoted to selling only this noodle dish. It is so delicious and I just love it. 

One of my favourite Malaysian dishes is a prawn noodle soup dish called prawn mee. It has a very rich prawn stock with egg noodles (mee), king prawns and greens. I decided to infuse some of the aspects of this Malaysian dish into the pancit palabok. I used a rich prawn stock cooked Malay style as a soup base for the egg noodles. I added the signature sprinkles which are the essence of the palabok. Crushed chicharon slightly thicken the soup and chicharon chunks sop up the broth. The characteristics of the two dishes are still identifiable but have combined and blended well in one bowlful of comforting goodness. 

This recipe serves 4.


4 c. of fresh egg noodles
500 gms. shell on prawns
6 c. water
3 tbsps. fish sauce
4 belly pork rashers
4 pieces of fried tofu, cut into pieces
6 smoked bacon rashers, cut into lardons
1/2 chicharon, crush half and chop half
spinach leaves
4 garlic cloves, crushed
1/4 c. spring onion rings, green parts only
1/4 c. of parsley, chopped
1 poached or soft boiled egg per person
cooking oil
lemon wedges and chilli slices to serve


Shell the prawns. Set the prawn meat aside and use the shells and heads to make the prawn stock. 

Heat up 3 tbsps. of oil in a pot or wok. Fry the garlic until light golden brown. Skim the garlic off and set aside. 

Fry the prawn shells in the same oil until toasted and the oil turns orange in colour. Add the water and the fish sauce. Bring to a boil and simmer for about 40 minutes until you have a rich prawn stock. Pass through a strainer. Use a spoon to press all the juices out of the shells. Set aside. 

Boil the pork rashers until tender. Set aside to cool. Add the pork broth to the prawn stock. Fry the pork on medium heat for about 10 minutes. Leave to cool, then fry again in very hot fat until the skin is blistered. 

Chop into pieces. 

Cut the bacon into lardons and fry until crisp. 

Blanch the noodles and the spinach leaves separately. 

To assemble:

For each serving, put one cup of egg noodles in a bowl or deep dish. 

Add 1 1/2 c. pork and prawn broth mixture (bring back to a boil before using). 

Sprinkle with the crushed chicharon, fried garlic, spring onions and parsley. 

Top with the tofu, pork pieces, chicharon chunks, bacon, a few spinach leaves, and some prawn meat. 

Serve with a poached egg, lemon wedges, chilli slices and extra fish sauce.

You might also like

Fried Ho Fan with Pork and Prawns
Mixed Noodle Stir Fry with Crispy Pork
Catalan Fideua
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  1. Very nice presentation. I like the crispy pork added to the noodle :)

  2. palabok is one of my favorite pancit dishes. I love the Malaysian twist or the filipino twist that you injected onto the dish. Great fusion Adora! something to try soon.


  3. It looks super! and nicely presented

  4. wow, i'm not really too much of a palabok fan but your dish looks like something i'd want to try :) btw, i got some blog awards from a fellow food blogger and i thought about passing them to you. after all, you're one of the blogs i really admire. i hope you can find time to pick them up :)

  5. i really need to try this. looks so delish. yum. keep the recipes coming. love em.

  6. Ohhh I am liking that recipe.

  7. Nice combination of two delicious noodle recipes! I can just imagine all the rich flavors infused into the egg noodles. Yummy, Adora!

  8. I love all the toppings=) Love the combination of the two, the texture/taste explosion, just thinking all this things makes me crave for some=)

  9. Prawn mee is a firm favorite of mine when dining out at noodle shops. And I like the way you've married this dish with pancit palabok, very innovative!


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