Delicious Palabok

Tonight, I made a delicious "pancit palabok" for me and for my husband for our dinner. I know he doesn't like much rice noodles or even care to eat much pasta noodles because he's not used to it. He's allergic to pasta noodles. But tonight was amazing! He ate much of my delicious pancit palabok that I cooked from scratch (oh well, I followed the recipe from Mama Sita's).

Pancit Palabok and Pancit Luglug are essentially the same dish, the difference being primarily in the composition of the sauce used. Both types use a round rice noodle (often specifically labelled for pancit luglug or palabok) smothered with a thick, golden shrimp sauce or other flavored sauce, and topped with:

* Shrimp, (the size and shell-on or shell-off depending on preference)
* Crushed or ground pork rind or pork cracklings (chicharron) for toppings
* Hard-boiled egg (sliced into disc or quartered lengthwise or chopped)
* tinapa flakes (smoked fish)
* freshly minced green onion

Palabok/Luglug and Canton are a communal comfort food, and can be found at nearly all Filipino potluck parties. They are best made and eaten in batches for they are easily consumed.

I am just glad that I finally made this pancit palabok. I have been craving this for a long time and since one of my contacts in my other website keep on posting pancit palabok. I did try to cook it from scratch and everything went well. We finally had our pancit palabok for our dinner and our stomach was satisfied with the result.