Palabok - 2 Ways
What is the difference between Pancit Palabok and Pancit Malabon? Pancit Palabok uses thin rice noodles locally called bihon while Pancit Malabon uses a thicker rice noodle. The Pancit Palabok sauce uses shrimps and pork base while the Pancit Malabon sauce uses a seafood combination base with the addition of aligue for the authentic Pancit Malabon. My version is a hybrid of the 2 kinds of pancit. I use a thicker rice noodle locally available in the supermarket and I use a sauce with a shrimp and pork base. In this tutorial, I also made another version of the hybrid which is getting popular nowadays - the Palabok Negra wherein squid ink is used to color the noodles and the sauce.
The black color is taken from the squid ink but you would need a lot of squid for one recipe (at least a kilo) to get a really nice black color. I love Pancit Palabok and I hope you too with enjoy my version.
Chef's Notes:
1. To color the classic palabok noodles and sauce, you can use orange food color or atchuete seeds as shown in the tutorial. Orange food color is preferred for consistency. Either coloring will not affect the taste of the sauce or the noodles.
2. To color the Palabok Negra, you will need about 1 kilo of squid to get a nice black color for the noodles and the sauce. From experience, buy small squid than big ones because with the small ones you get more ink. You can also buy online squid ink in small bottles.
3. Re coloring the noodles for the Pancit Palabok. You may or may not color the noodles. You can just color the sauce if you wish too. I like to color both sauce and noodle because I feel is more appealing to the eyes.
4. For the toppings, use or choose the toppings that you like. You don't have to put in all the toppings on the list.
I have many recipes to share with you. If you liked this video, don't forget to LIKE, SHARE, and SUBSCRIBE to my youtube channel for more cooking and baking videos!
My KZread Channel: / @chefroseofcaroandmari...
Facebook Page: / caroandmariecebu
Instagram: / _caroandmarie
Twitter: / caroandmarieceb
Please do not skip the ads. This will help me produce more videos for you to enjoy.
The complete list of ingredients and measurements can be found towards the end of the video. Please watch the video in full.
My video tutorials use English as a medium of instruction to address a global audience.
Profile Pic Credits to Ted Madamba
Link to my other videos:
BREAD PUDDING - • Bread Pudding
BUCHI - • Buchi
TIGER SKIN CAKE ROLL - • Tiger Skin Cake Roll
FRESH LUMPIA UBOD - • Fresh Lumpia Ubod
FRIED CHICKEN WITH CONDENSED MILK - • Fried Chicken with Con...
PATA TIM - • Pata Tim
WATERMELON BREAD - • Watermelon Bread
CENDOL - • Cendol
COCONUT PANDAN/ UBE BREAD - • Coconut Pandan/ Ube Bread
CORNED BEEF & POTATO STICKS - • Corned Beef and Potato...
HOKKAIDO MILK BREAD - • Hokkaido Milk Bread
CHORI BURGER - • Chori Burger
PIZZA BALLS - • Pizza Balls
SKINLESS LONGANIZA: PRESERVATIVE-FREE - • Skinless Longaniza: Pr...
ASIAN BEEF NOODLE SOUP - • Asian Beef Noodle Soup
OLD-FASHIONED EMPANADA - • Old - Fashioned Empanada
THAI STICKY RICE WITH MANGOES - • Thai Sticky Rice with ...
PAN BURIKAT/ PAN DE REGLA - • Pan Burikat/ Pan de Regla
TUNA CHEESE MELT BREAD CONES - • Tuna Cheese Melt Bread...
PAN DE SIOSA - • Pan de Siosa
MUFFINS - • Muffins
CHICKEN WINGS UNLI - • Chicken Wings Unli
PEANUT KISSES - • Peanut Kisses
CHICKEN STEWED IN PINEAPPLE AND COCONUT MILK - • Chicken Stewed in Pine...
SIAKOY - • Siakoy
KOREAN CORN DOGS - • Korean Corn Dogs
CASSAVA ROLL - • Cassava Roll
BANANA PUTO - • Banana Puto
PEANUTS PANG NEGOSYO - • Peanuts Pang Negosyo
KUTSINTA - • Kutsinta
ROSQUILLOS - • Rosquillos
TAKOYAKI - • Takoyaki
BINANGKAL - • Binangkal
TAHO - • Taho
PORK TOCINO: PRESERVATIVE-FREE - • Pork Tocino: Preservat...
CHEESE STICKS - • Cheese Sticks
UBE WOOL BREAD - • Ube Wool Bread
CHICKEN WITH SPRITE - • Chicken with Sprite
FLOWER PUTO - • Flower Puto
SOFT PAN DE SAL - • Soft Pan de Sal
KOREAN EGG BREAD - • Korean Egg Bread
UBE CUSTARD MAMON - • Ube Custard Mamon
#Palabok2Ways #SuperQPalabokNoodles #SquidInk #PalabokNegra #ChefRoseofCaroandMarieCebu #CaroandMarie #CaroandMarieCebu
Пікірлер: 26
Chef's Notes: 1. To color the classic palabok noodles and sauce, you can use orange food color or atchuete seeds as shown in the tutorial. Orange food color is preferred for consistency. Either coloring will not affect the taste of the sauce or the noodles. 2. To color the Palabok Negra, you will need about 1 kilo of squid to get a nice black color for the noodles and the sauce. From experience, buy small squid than big ones because with the small ones you get more ink. You can also buy online squid ink in small bottles. 3. Re coloring the noodles for the Pancit Palabok. You may or may not color the noodles. You can just color the sauce if you wish too. I like to color both sauce and noodle because I feel is more appealing to the eyes. 4. For the toppings, use or choose the toppings that you like. You don't have to put in all the toppings on the list.
Palabok is one of my favorite than pansit thanks for sharing chef rose this mouth watering recipe. 👍✌😍🙏
Super favorite nako ni Mam Rose..thank you
aguy kalami! ❤️
I like the way you cook the palabok . Thanks.
@ChefRoseofCaroandMarieCebu
Жыл бұрын
Thank you so much! Happy Holidays!
Good good good... explained very well
@ChefRoseofCaroandMarieCebu
5 ай бұрын
Thanks a lot!
hi chef rose🌹,thanks much for sharing your another yuMmY recipe😋😋😋!!
Its a complete ingredients palabok. Delicious!
@ChefRoseofCaroandMarieCebu
11 ай бұрын
Thank you so much!
Thank you chef❤️
Thank you Chef Rose 💞💞💞
Great
Hi chef Rose,I keep on scrolling your previous recipes.Really appreciate your effort to share with us your very own version.Many thanks for this is my most favorite noodles recipe.Wow,I'm amazed ⭐😋💖⭐😋💖🥰
@ChefRoseofCaroandMarieCebu
Жыл бұрын
You are most welcome
Ty po
I am drooling...sayang, we don’t have any atchuete seeds and squid ink available here....hmm, what can I substitute🧐
@ChefRoseofCaroandMarieCebu
2 жыл бұрын
You can use orange food color for the atchuete seeds. For the black color, try to buy fresh squids to get the ink. Thank you for watching!
@user-hr3xt4qt3o
2 жыл бұрын
@@ChefRoseofCaroandMarieCebu yes, fresh squid ink would have been the best...sadly, squids here are mostly frozen and the sac are removed...Thanks for your recipes and suggestion❤️...gonna try it one day
Sarap naman po nyan chef 😊 cooking content din po kami sa aming probinsya visit naman po kayu sa content namin 😊 keep it up po God Bless 😇
Chef, among all the recipes you have shared, which one are you most proud of? Your favorite? Thanks.😊🥗🍲🍳🍜🍝🎂🍰
@ChefRoseofCaroandMarieCebu
2 жыл бұрын
That is a difficult question to answer 😊. It would be like choosing my favorite child😃. Developing each recipe always has a story. There are different challenges. But all of them start with an idea in my head. From there I work in my computer formulating the recipe. Then it goes to the kitchen for testing. Most recipes we have to test several times. A few are done in one go. All of them are special to me because I took a lot of effort in creating each one with help of course from research and experience. So sorry but I can’t choose a specific one. Thank you for watching!
@marilynmagat7347
2 жыл бұрын
Very well said Chef Rose,. you're really dedicated in what you do... Kudos🤗
@gildalim763
2 жыл бұрын
@@ChefRoseofCaroandMarieCebu thank you for the prompt response.
@manuelaranasjr4603
2 жыл бұрын
@@ChefRoseofCaroandMarieCebu ❤️