Pancit palabok is a Filipino rice noodle dish made with rice noodles, tinapa, pork rinds, ground pork, dried shrimps, toasted peanuts in a savoury orange sauce made with annatto seeds, broth cube, black pepper and spring onions. It is topped up with spring onion, chicharon, cooked meat and boiled eggs, calamansi halfs. This dish is adapted from the Chinese cuisine which greatly influenced the use of noodles in Filipino cooking.
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Written recipe at http://yummykitchentv.com/pancitpala...

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INGREDIENTS
500 grams palabok noodles

1/3 cup annatto seeds (or orange food color)
1 cup hot water
5 to 6 pieces tinapa
½ cup toasted peanuts (optional)
1 cup chicharon or pork rinds
300 grams ground pork
½ cup water
3 tablespoons Hibe or dried shrimps
1 shrimp broth cube
1 teaspoon ground black pepper
5 cups water
1/3 cup spring onions, minced

Recommended toppings
Spring onions
Crushed chicharon
Crushed peanuts
Reserved cooked meat
Hard boiled eggs, sliced
OTHER RECIPES TO TRY

DIRECTIONS
Soak the palabok noodles in water for at least 6 hours to soften. When softened, loosen the noodles up. Drain the noodles and set aside.
If you are using annatto seeds, place them in a small bowl and add 1 cup of hot water. Stir to extract the color. Strain to separate the seeds. Set aside.

Remove the scales of tinapa. Flake the meat and remove the bones. You may use preflaked tinapa or tinapa powder. Set aside.
Crush the toasted peanuts into crumbs using mortar and pestle. Set aside.
Crush the chicharon/pork rind pieces into crumbs using mortar and pestle. Set aside.
In a large pan, boil the ground pork in ½ cup water under medium heat. Continue cooking until the water dries up. During this stage, the oil from the pork is rendered. Cook the ground pork until light brown.

Slightly move the ground pork to one side of the pan. Add more oil into the pan and then saute the onions and garlic. Mix the components of the pan and saute them together. Add the tinapa flakes followed by the hibe or dried shrimps. Saute for a few minutes until the tinapa and the hibe is slightly cooked.
Add the crushed chicharon, crushed peanuts and then saute.
Add 1 shrimp broth cube and ground black pepper into the pan. Crush the broth cube and saute until the broth cube is wellblended with the other ingredients. [Optional] Reserve some cooked meat for toppings.

Add the annatto extract. Add enough water to cook the palabok noodles. Stir and let it boil. Add salt or fish sauce to taste. Add the presoaked palabok noodles. Stir until the sauce fully covers the noodles. Continue cooking until the noodles are tender and the sauce dries up completely. Stir in between to cook evenly. As the sauce dries up, add more water if the noodles are still not cooked.
Add 1/3 cup minced spring onions and stir it into the noodles until wellblended.
Transfer the pancit palabok to a large bowl or container. Add the prepared toppings.
Serve hot and enjoy.

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