Posted in Cook's Nook

Cook’s Nook – Pancit Palabok

I am far from being the expert cook. Admittedly, there are some dishes that I used instant mix like Mama Sita.

My husband loves Palabok but I don’t have the guts to cook it para kasing ang busisi.

So for this recipe, I used Mama Sita’s Palabok Mix. So easy in less than 20 minutes, I am done.


3 tbsps cooking oil

1 head garlic, crushed

½ cup deboned tinapa (smoked fish) flakes

1 pouch Mama Sita’s Palabok (Shrimp Gravy) Mix

3 cups stock or water

16 cups water

2 tbsps cooking oil

1 pack bihon

2 pcs hard-boiled eggs, sliced

tofu, fried until golden in color

½ cup shrimps, boiled, shelled, deveined and  cleaned.


In a wok or kawali, heat and sauté garlic, ¼ cup of the tinapa flakes and stir in Mama Sita’s Palabok (Shrimp Gravy) Mix dissolved in 3 cups stock or water. Bring to a boil while stirring occasionally.

Lower the heat and simmer until sauce is thick. Remove from heat and set aside.

Cook the bihon: Bring 4 liters of water and 2 tbsps cooking oil to a rolling boil and drop the noodles. Leave for 1 minute or until noodles are cooked. Drain and wash with cold water.

Arrange the noodles on a bilao (bamboo tray) or any round platter lined with banana leaves (optional). Pour the sauce over and garnish with boiled egg, toasted garlic, boiled shrimp, chopped spring onions, crushed chicharon, remaining tinapa flakes and calamansi or lemon halves.


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