A group of friends surprised me at home one Sunday afternoon, and I only had a pint of ice cream and potato chips. Good thing there are restaurants nearby who deliver. Called Red Ribbon Bakeshop and got this party tray (serves 12) of Palabok delivered in less than 30 minutes. And this is yummy, too. I am not fond of cakes but I often go to Red Ribbon mainly for their Pancit Palabok.
Thin rice noodles (bihon) is used for Pancit Palabok mixed with shrimps, pork, tinapa (smoked fish) flakes fried tofu, scallions and garlic, and topped with chicharon (pork cracklings) bits and boiled eggs. Flavoring comes from fish sauce and shrimp broth; the yellow-orange sauce is from annatoo, locally known as achuete.
Thin rice noodles (bihon) is used for Pancit Palabok mixed with shrimps, pork, tinapa (smoked fish) flakes fried tofu, scallions and garlic, and topped with chicharon (pork cracklings) bits and boiled eggs. Flavoring comes from fish sauce and shrimp broth; the yellow-orange sauce is from annatoo, locally known as achuete.
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