How to Make Filipino Pancit Palabok Asian Cooking Recipe Cuisine

Philippines Pancit Palabok

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian dishes, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 6 Servings

1 pack (1 lb) rice noodles (bihon)

Sauce:
2 tbsp cooking oil

1/2 lb ground pork

1 tbsp anatto powder

3 cups pork broth

1 piece shrimp cube

6 tablespoons all-purpose flour

2 tbsp fish sauce

1/2 tsp ground black pepper


Toppings:

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

2 pieces fried firm tofu (tokwa), cubed

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)


Directions:


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

2. Cook the sauce by heating a saucepan. Pour-in the cooking oil. When the oil is hot enough, put-in the ground pork and cook for about 5 to 7 minutes

3. Dilute the annato powder in pork broth then pour the mixture in the saucepan. Bring to a boil (If you are using anatto seeds, soak them first in 3 tbsp water to bring-out the color)

4. Add the shrimp cube and stir and simmer for 3 minutes. Add the flour gradually while stirring.

5. Add the fish sauce and ground black pepper then simmer until sauce becomes thick. Set aside.

6. Meanwhile, boil enough water in a pot. 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)

7. Remove the strainer from the pot and drain the liquid from the noodles. Place the noodles in the serving plate.

8. Pour the sauce on top of the noodles then arrange the toppings over the sauce.

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

Have an Asian dish of your own? Or you tried using our recipe?  Please send us a picture, we would love to post it! email pix to cook@avagroups.info

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