Monday, August 6, 2012

HOW TO COOK PANCIT PALABOK


HOW TO COOK PANCIT PALABOK



Here is another recipe of Pancit, the Pancit Palabok of the Philippines. It is very delicious but not that expensive. The ingredients are locally produced in the Philippines specially the chicharon. I have shared with you my Pancit Canton dish and now, we are going to cook this Palabok thing. This dish is known for its delicious combination of two ingredients, the tinapa (smoked fish) and the chicharon, same as the popular Chicharron of Andalucia, Spain and South America. The combination of these ingredients makes this dish so delicious, unusual the taste but you couldn’t get enough of it. So lets go now, this is how to cook Pancit Palabok:

INGREDIENTS:
¼ kg pork
5 tbsp cooking oil
¼ cup garlic (crushed)
½ cup boneless tinapa flakes (smoked fish)
60g chicken gravy powder
2 cups broth soup.
4L water
230g Bihon (corn sticks)
2 pcs. Hard boiled eggs (thinly sliced)
2 tbsp garlic, fried to golden brown
½ cup shrimp (boiled and shelled)
¼ cup spring onions (chopped)
½ cup chicharon (crushed)
Patis (fish sauce) to taste
4 pcs calamansi (halved)


PROCEDURE:

  1. Boil prok until tender. Cut into diced and set aside.
  2. Heat oil in a wok, saute garlic, pork, tinapa.
  3. Dissolve gravy powder into 2 cups of broth soup, add into the wok.
  4. Simmer until suace is thick, remove from heat and set aside.
  5. Bring 2 liters of water to boil, add 2 tablespoon of cooking oil, add bihon noodles, leave for one minute until noodle is cooked.
  6. Remove Bihon from the boiling water and wash with cold water.
  7. Arrange bihon noodles in a round platter.
  8. Drizzle fish sauce over and garnish with boiled eggs.
  9. Scatter with fried garlic, boiled shrimp, spring onions,chicharon, remaining tinapa flakes and calamansi.
  10. Serve.




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