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Old 10-31-2004, 05:39 PM   #11
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Mree - I'm Hungarian and I measure rice the same way! LOL - Of course it was my Japanese MIL that taught me how to do this! It works EVERY time!

I'll be back a little later to go over some ingredients - got stuff on the stove right now!


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Old 10-31-2004, 05:40 PM   #12
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Do you measure the water in your rice by the lines in your fingers???
Mree, Is there any other way, lol? I grew up cooking rice that way, and yes we do eat rice everyday.

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Old 11-01-2004, 07:53 AM   #13
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I've seen people on TV do that with rice.. I just do 2 to 1. 2 parts water, one part rice. Set it for 15 min after it comes to a boil and cover it.. then come back turn it off., fluff and recover for another 15 off heat.. works good.

Pancit.. My mom used to pay the Phillipino lady down the street to make us lumpia, pancit and babinka.

It was so good.

She used the glass noodles..

I never have found anything like the babinka she made. I've tried but I can't.
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Old 11-02-2004, 07:48 AM   #14
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Hi Mree and Wasabi! I'm of Chinese origin born and raised in Manila! I still live in Manila though maybe not for long. Kumusta kayo diyan??!!

Mree, pancit palabok is one of my favorite local foods! I'd really like to help you with that missing ingredient. Could it be the shredded dried salted fish or the pork cracklings that are sprinkled on top of the pancit palabok? Or the kalamansi juice that's drizzled on it? Or the sliced squid garnish? It would really help if you can post your recipe. Annato seeds to my knowledge don't lend much flavor even though they produce that glorious orange color. So it must be something else... :)
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Old 11-09-2004, 10:22 AM   #15
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Magandang umaga, Chopstix!!!!!!

You still live in Manila right now? How is it out there? My family is out in the provinces; Tarlac.

To answer your question, believe it or not, I'm not a salted fish fan (this is blasphemy, I know, but I cannot even eat bagoong!!!!! Please don't hate me, I just can't do it). As for the chicharones, I tend to leave that off, as well - although my mom cannot eat it WITHOUT.
I could VERY WELL be missing the kalamansi and the squid, however!

But, in all honesty, maybe it's my noodles! Do you use mung bean noodles? That's what I've been using. THAT and, don't laugh, I just can't get it to the right "taste" level and the noodles don't turn dark orange like I'd like them to. SO, given your wise words, it MUST be the annato seeds I'm missing, at least for the coloring.

What kind of oil do you use in the noodles, Chopstix? Mine just don't seem to be slippery enough.

I've actually been reduced to buying and making packages of (don't hate me) Lucky brand instant Pancit. *sobs into apron*

I'll dig up my recipe and post it.....
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Old 11-09-2004, 07:16 PM   #16
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Hi Mree! Y'know, I've never ever made Pancit Palabok in my whole life bec I can always order it at most local restaurants here. They all taste slightly different too because of the many variations there are.

So I found you a recipe from a local cookbook. I hope the taste turns out to your liking. It guides you on making the annato juice. You can replace the dreaded fish with sauted squid although I think the smoked fish flakes really give the dish its distinct flavor. Also it uses bihon noodles (made of rice or cornstarch). If you use mung bean noodles, just be sure it is of excellent quality. Depending on the quality of these noodles in the market, they can go from mushy and sticky to soft, chewy and slippery. My mom prefers the Japanese-branded mung bean noodles in all her cooking. Use lime or lemon juice if there's no calamansi. I guess you can use any neutral-tasting/smelling oil. Lastly, the shrimp juice or the dominant fried garlic taste might be what's missing from your dish. Good luck and tell me how it goes!

Here goes:

Pancit Palabok


Cubed firm tofu, pre-fried
Peeled Shrimps, cooked
Tinapa or smoked cured fish, shredded finely
Chicharon, finely chopped
Garlic, finely chopped (lots of it)
Achuete or annato seeds soaked in a little amount of water
Shrimp juice (from shrimp heads and shell)s
Cornstarch slurry
Duck egg (or chicken egg)
Salt or patis (fish sauce)
Aligue (crab fat)
Noodles for Palabok (the thick ones) or bijon (rice noodles)
Green onions, finely chopped


Work the annato seeds in a little water with fingers to get the color out. Repeat for as long as there is color obtained from it or when you have enough colored water. Set aside.

Pound shrimp heads and shells, add water and strain to get juice. Brown the garlic. Set aside some for garnishing. Add the annato juice and shrimp juice. Let boil. Add cornstarch slurry and let boil. Add beaten duck’s egg in a stream, stirring the whole time. Season to taste. Add the aligue.


Boil water. Drop noodles in and cook until done. Do not overcook. Drain.
To arrange:

Putting it all together:

Arrange noodles on serving platter. Pour enough sauce to cover noodles. Arrange tofu, shrimp over the sauce and sprinkle with the tinapa and chicharon. Garnish with chopped green onions and browned garlic. Serve with calamansi juice and patis.

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