Pancit Palabok Recipe

It’s a rainy Tuesday but im not sharing some soup dish now saving it during typhoon. Just kidding!

Now I’m sharing to you our family’s favourite during Sunday’s merienda, Pancit Palabok!

Pancit Palabok is a noodle dish with shrimp sauce and topped with several ingredients such as cooked shrimp, boiled pork, crushed chicharon, tinapa flakes, , and fried garlic. A very tasty treat that is sure to relieve your hunger.

There are other noodle dish that are similar to this known as Pancit Luglog.

If you love Jollibee’s Palabok, I’m sure that you will love this recipe even more. Please have the necessary ingredients on hand and prepare the necessary kitchen equipments so that you could enjoy this very tasty dish in no time.

Try this tasty Pansit Palabok recipe.

Ingredients:

1 pack (1 lb) rice noodles (bihon)

Sauce:

2 tbsp cooking oil

1/2 lb ground pork

2 pack Mama’s Sita Palabok mix

2 cups pork broth

1 piece shrimp cube

2 tbsp fish sauce

1/2 tsp ground black pepper

Toppings:

1 cup boiled pork, thinly sliced and cut into small pieces

½ cup tinapa flakes (smoked fish)

½ cup chicharon (pounded)

2 hard boiled eggs,sliced

½ cup cooked shrimps (boiled or steamed)

1/4 cup green onion or scallions, finely chopped

3 tbsp fried garlic

2 pieces lemon, sliced (or 6 to 8 pieces calamansi

Cooking Procedure:

1. Soak the rice noodles in water for about 15 minutes. Drain and set aside.

2. Cook the sauce

2.1 Heat a saucepan and pour the cooking oil
2.2 When the oil is hot enough, put-in the ground pork and cook for about 5 to 7 minutes
2.3 Dilute the palabok mix powder in pork broth then pour the mixture in the saucepan. Bring to a boil

2.4 Add the shrimp cube and stir and simmer for 3 minutes
2.5 Add the fish sauce and ground black pepper then simmer until sauce becomes thick. Set aside.

3. Boil enough water in a pot

4. Place the soaked noodles in a strainer (use metal or bamboo strainer) then submerge the strainer in the boiling water for about a minute or until the noodles are cooked. (make sure that the noodles are still firm)

5. Remove the strainer from the pot and drain the liquid from the noodles.

6. Place the noodles in the serving plate.

7. Place the sauce on top of the noodles then arrange the toppings over the sauce.

8. Serve with a slice of lemon or calamansi. Share and enjoy!

Crispy Pata Recipe

It's 3Pm in the afternoon and food is still clinging on my mind. there's 1 recipe that my late grandfather use to cook during fiesta. His ever famous Crispy Pata!!!

Preparation & drying: 4 hours to 1 day

Estimated cooking time: 20 minutes

Crispy Pata Ingredients:

·    1 Pata (front or hind leg of a pig including the knuckles)

·    1 bottle of soda (7Up or sprite)

·    1 tablespoon of salt

·    2 tablespoons patis (fish sauce)

·    1/2 tablespoon baking soda

·    1 tablespoon of monosodium glutamate (MSG)

·    4 tablespoons of flour

·    Enough oil for deep frying

·    Enough water for boiling

Crispy Pata cooking instructions:

·    Clean the pork pata by removing all hairs and by scraping the skin with a knife. Wash thoroughly.

·    Make four to five inch cuts on the sides of the pata.

·    On a deep stock pot, place the pata in water with soda and salt. Bring to a boil and simmer for 20 minutes. Then add the baking soda and continue to simmer for another 10 minutes.

·    Remove the pata from the pot and hang and allow to drip dry for 24 hours. An alternative to this is to thoroughly drain the pork pata and refrigerate for a few hours.

·    After the above process, rub patis on the pata and sprinkle flour liberally.

·    In a deep frying pot, heat cooking oil and deep fry the pork pata until golden brown.

Crispy Pata Dip Sauce: 

Mix 3/4 cup of vinegar, 1/4 cup soy sauce, 2 cloves of crushed garlic, 1 head of diced onion and 1 hot pepper. Salt and pepper to taste.