Pansit Palabok


  • 1 lb ground pork
  • 1 large onion, minced
  • 1 lb shrimp, shelled and minced
  • 1 can Campbell's cream of mushroom
  • 1 can cream of chicken
  • 4 cans of water [to dilute the creams]
  • reserve the shrimp heads, pound them and obtain the juice for added flavor
  • powdered atchuete
  • patis to taste
  • **Topping**
  • pounded chicharon [you can get this from the store]
  • fried garlic [minced then fried]
  • hard boiled eggs sliced
  • chopped spring onions
  • sliced lemon


  1. Heat some oil and add enough achuete powder for color.
  2. Saute onion, add gr. pork and cook til brown.
  3. Add 1/2 c water, simmer til dry.
  4. Add minced shrimp, cook til pink then add shrimp juice ... stir constantly to keep juice from curdling.
  5. Add the cream of mushroom and chicken, mix well.
  6. Add 4 cans of water and let simmer for 20 mins.
  7. Season with patis.
  8. Cook noodles and drain well, then pour sauce over it and mix well.
  9. Top with garnishings

Last Update: 01 January 2010


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