This post is dedicated to Mama.
Thank you, Mama, for all the years you gave up yourself to bring up 6 children. Thank you for the love and nurturing. Thank you for my beautiful childhood memories. Thank you for teaching us the virtues of hardwork and patience. Thank you for the Christmas Ham (and now, Pancit Palabok!) legacy that I shall carry on 😀 . I love you. Happy Mother’s Day!
“Mama cooked us the most wonderful meal!”
My sister Rav bragged a few months back when she and her family were in Baguio for a few days. The meal’s main attraction was Pancit Palabok.
We recently discovered that Mama knew how to cook Pancit Palabok! It must be a secret she has been keeping from us (hehe), but it is now out in the open! Mama isn’t much of a cook, but her kitchen specialties – Christmas Ham, and, now, Pancit Palabok – more than make up for the lack. They’re superb!
During my family’s visit with my parents in Baguio, she and I cooked some pancit palabok. I thought it was complicated so I never attempted, but thanks to Mama Sita, it isn’t difficult to whip at all! The preparation takes a while, as there are plenty of ingredients. But the procedures are all very simple. (May the gourmet gods forgive my abomination – using shortcut mixes!)
500 grams pancit noodles ( rice glass noodles)
100 grams shrimps, peeled, deveined (if you want to bother, but I don’t), and chopped (save heads for shrimp stock)
300 grams tinapa (smoked fish), fried and flaked (take out the bones!)
200 grams pork, sliced into bit-size pieces
4-6 eggs, hard-boiled and sliced
1-2 cups pork cracklings, pound or grind in food processor
1/2 cup green onions, chopped
1 med size onion, chopped
4 cloves garlic, crushed
salt, and patis (fish sauce) if you wish
3 packs Mama Sita Palabok Mix
[ERRATUM: 3 packs seem too much! Two packs should be enough for 500 grams of noodles. Please pardon my mistake.]
2-3 tbsp cooking oil
calamansi (Filipino lime)
1. Soak shrimp heads (and mash with a spoon if you must!) with 1 cup boiling water for about 5 minutes. Drain and set liquid aside. This is your shrimp stock.
2. Cook glass noodles according to package instructions. Set aside.
2. In a large pan, heat oil. Saute garlic and onions over low heat. Add pork, continue stir-frying until cooked. Remove pork and set aside.
3. Saute shrimps in the same pan only til they turn orange. Remove from pan.
4. Dissolve Palabok mix in cold water (follow package instructions). Pour dissolved mix and shrimp stock into pan used for sauteing. Bring mixture to a boil, stirring once in a while. Simmer until sauce thickens. Season with salt and patis (fish sauce).
5. Arrange noodles on a plate, and top with sauce, pork, shrimps, smoked fish flakes, pork cracklings, green onions and sliced eggs. Squeeze calamansi juice over your plate of pancit palabok if desired. Enjoy!