Rated 5 out of 5

Pancit Palabok

Pancit Palabok is in the menu for the Las Vegas reunion of University of Manila High School Dept., batch 67 -71.

INGREDIENTS:

  • 1 pack bihon noodles (thin rice noodles)
  • 2 tablespoons cooking oil
  • 3 cloves garlic
  • 1 piece onion, chopped
  • 1/2 kilo pork, use ground pork
  • 3 1/2 cups pork broth
  • 1 tablespoon atsuete (annatto), dissolved in 1/4 cup pork broth
  • 1 piece shrimp bouillon cube
  • 3 tablespoons fish sauce (patis)
  • 4 tablespoons cornstarch, dissolved in 1/4 cup pork broth
  • 1/4 kilo shrimp, (cooked), shelled
  • 1/2 cup smoked fish (tinapa) flakes
  • 1/2 cup pork chicharon, ground
  • 3 pieces egg, (hardboiled), sliced
  • 1-2 cups cabbage, shredded and blanched
  • 1 cup squid (pusit), cook
  • garlic, fried and mince
  • spring onions
  • calamansi

INSTRUCTIONS:

  • Cook the bihon or palabok noodles according to package directions. Drain and set aside.
  • Heat cooking oil in a saucepan and saute garlic and onion.
  • Add the ground pork and cook for 5 minutes or until the pork turns brown.
  • Add the pork broth (3 cups) and the dissolved annato. Let it boil
  • Add shrimp bouillon cube and fish sauce then add the dissolved cornstarch.
  • Cook until sauce becomes thick. Set aside.
  • To assemble, arrange the noodles then top with the sauce. Arrange all the toppings on top of the noodles and sauce and garnish with spring onions. Serve with sliced calamansi.

BLOG POSTS:

Lumpiang Ubod

May 8, 2018 1 Comment

INGREDIENTS For the Vegetable Filling 1 tablespoon oil 1 small onion, peeled and chopped 2 cloves garlic, peeled and minced 1 block, Firm Tofu 2

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