Special Pansit Palabok with Adobong Pusit

Special Pansit Palabok with Adobong Pusit. This is a special version of palabok, aside from the usual palabok garnishing I also added some smoked oysters and mussels this has made the palabok really smoky in flavour. For the palabok sauce I also added some shredded crab meat which gives the sauce a lot of texture and of course has significantly improved the flavor. The squid adobo toppings is not new it is usually one of the main toppings of Pansit Malabon.

For my recipe I used small squid for better presentation, larger squid will also do the job but it has to be sliced into rings. The squid adobo has to be cooked dry and really oozing with that black squid ink. For the recipe of the squid adobo just click the link. Pansit palabok is one of the pansit noodle dish that is usually prepared during the Christmas holiday seasons. If you have not decided yet what kind of pansit would you cooked this Christmas why not try it.

Now I would like to take the opportunity to greet every one with a Merry Christmas and Happy Cooking!

Here is the recipe of my Special Pansit Palabok with Adobong Pusit.

Ingredients:

1 kilo thick bihon noodles, cooked as per package instruction

Red sauce:

1/2 kilo ground pork
1 block firm tofu, diced
2 cups shrimp broth
2-3 stalk parsley, chopped
1/2 head garlic, chopped
1 1/2 tbsp, annatto powder, diluted in 1/2 cup water
salt and pepper
cooking oil

Palabok:

6-8 cup shrimp broth
2 cans shredded crab meat
1 1/2 tbsp, annatto powder, diluted in 1/2 cup water
3/4 cup cornstarch
salt

Garnishing:

2 cups small squid adobo
2 cups medium size shrimp, shelled
1 can boiled quail egg, cut in half
1 cup boiled pork belly, sliced
2 cups pork crackling, crack to pieces
2 cups fried tinapa flakes
1 can smoked oysters
1 can smoked mussels
1 head garlic, chopped, fried
1 small bundle spring onion, chopped
kalamansi


Cooking procedure:

For the red sauce: In a saucepan, sauté garlic. Add ground pork and stir cook for 3 to 5 minutes or until meat turns to brown, add tofu, kinchay and annatto water, stir cook for another 3 to 5 minutes. Add shrimp juice and let boil, simmer for 5 to 10 minutes or until most of the liquid has evaporated, season with salt and pepper to taste. Remove from pan and keep aside.

For the palabok: In a sauce pan put shrimp broth, shredded crab meat and annatto water. Bring to a boil and simmer for 1 to 2 minutes. Thicken sauce with cornstarch diluted in 1/2 cup of water. Season with salt to taste. Keep warm and set aside

To serve: When ready to serve place the cooked bihon noodles in a platter. Top with the palabok sauce, red sauce and garnishing ingredients, serve with lemon.

See other related pansit palabok recipe:

Pancit Malabon
Pansit ng Taga Malabon

See all pansit recipe:

See other Celebration's Recipe:

2008 Celebration's Recipes
2009 Celebration's Recipes
2010 Celebration's Recipes
2011 Celebration's Recipes