Pancit Palabok with a Twist

Ingredients

• 250g (8.8 oz) rice noodles 250g (8.8 oz) rice noodles
• 250g (8.8 oz) shrimp, peeled and deveined 250g (8.8 oz) shrimp, peeled and deveined
• 200g (7 oz) squid, cleaned and sliced into rings 200g (7 oz) squid, cleaned and sliced into rings
• 100g (3.5 oz) smoked fish flakes 100g (3.5 oz) smoked fish flakes
• 200g (7 oz) tofu, cubed and fried until crispy 200g (7 oz) tofu, cubed and fried until crispy
• 4 hard-boiled eggs, sliced 4 hard-boiled eggs, sliced
• 4 tablespoons annatto seeds 4 tablespoons annatto seeds
• 2 cups (470ml) shrimp broth 2 cups (470ml) shrimp broth
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 2 tablespoons achuete (annatto) powder 2 tablespoons achuete (annatto) powder
• 1 cup (240ml) water 1 cup (240ml) water
• 1 cup (240ml) cooking oil 1 cup (240ml) cooking oil
• 4 green onions, chopped 4 green onions, chopped
• 1 cup (240ml) pork cracklings (optional) 1 cup (240ml) pork cracklings (optional)
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 4g
• Carbohydrates (total, sugars): 45g, 3g
• Protein: 25g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Soak the rice noodles in warm water for 15 minutes or until softened. Drain and set aside.
2. 2.
   In a pan, heat the cooking oil over medium heat. Add the annatto seeds and cook until the oil turns orange. Remove the seeds and discard.
3. 3.
   In the same pan, add the shrimp broth, fish sauce, and achuete powder. Stir well and let it simmer for 5 minutes.
4. 4.
   Add the shrimp and squid to the broth and cook until they turn pink and opaque. Remove the seafood from the broth and set aside.
5. 5.
   In a separate pan, heat 2 tablespoons of cooking oil. Add the smoked fish flakes and cook for 2 minutes. Remove from heat and set aside.
6. 6.
   In the same pan, fry the tofu cubes until crispy. Remove from heat and set aside.
7. 7.
   To assemble, place the rice noodles on a serving platter. Pour the orange sauce over the noodles, making sure they are well-coated.
8. 8.
   Arrange the cooked seafood, smoked fish flakes, tofu, hard-boiled eggs, green onions, and pork cracklings (if using) on top of the noodles.
9. 9.
   Serve hot and enjoy!

Treat your ingredients with care...

• Rice noodles — Make sure to soak the noodles in warm water until they are soft but still slightly firm to the bite. Over-soaking can result in mushy noodles.
• Annatto seeds — Toast the annatto seeds before adding them to the oil to enhance their flavor and color.
• Smoked fish flakes — If you prefer a stronger smoky flavor, you can increase the amount of smoked fish flakes used in the recipe.
• Tofu — To achieve a crispy texture, make sure to drain the tofu well and fry it in hot oil until golden brown.

Tips & Tricks

• For a spicier kick, add a few dashes of chili flakes or a drizzle of chili oil to the sauce.
• If you can't find annatto seeds, you can substitute with annatto powder or turmeric powder for a similar color.
• Customize the seafood toppings based on your preference. You can add mussels, clams, or even crab meat.
• To save time, you can use store-bought shrimp broth or substitute with vegetable broth.
• Leftovers can be refrigerated and enjoyed the next day. Reheat gently in a pan or microwave, adding a splash of water to prevent the noodles from drying out.

Serving advice

Serve Pancit Palabok as a main course for lunch or dinner. Accompany it with calamansi or lemon wedges for a tangy burst of flavor. It pairs well with a side of pickled vegetables or a fresh green salad.

Presentation advice

To make the dish visually appealing, arrange the toppings neatly on top of the noodles. Sprinkle the green onions and pork cracklings (if using) generously for added color and texture. Serve on a large platter to showcase the vibrant orange sauce.