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.

HOW TO COOK PANCIT CANTON

HOW TO COOK PANCIT CANTON

Here is a recipe of Pansit Canton (pancit canton). I don’t know where this dish originated but maybe pancit canton was introduced by the cantonesse. Mhmm…makes sense haha! Well, I don’t know. What I just know about it is that it is a great dish for both snack and main meal. There are numerous kinds and types of Pancit or pansit in Tagalog but this is one of the pancit I really love to eat. This recipe I am going to share with you is an Easy Pancit Canton but the taste is like the world class ones that you can find in some fancy restaurants. The world class chefs know how to cook in many ways but in this recipe, I am going to tell you how to cook Pancit Canton in easy way. Here is my recipe:

INGREDIENTS:

2 tbsp cooking oil

1 tbsp crushed ginger

1½ tbsp garlic (crushed)

1 medium size red bell pepper (cut into strips)

¼ cup oyster sauce

¾ cup water

1 tbsp soy sauce

200g Canton noodles

1 cup snow peas or chicharo (blanched)

½ cup carrots (cut into strips and blanched)

2 tbsp calamansi extract

PROCEDURE:

1. Heat oil in a large wok.
2. Saute ginger until golden.
3. Add garlic and stir fry.
4. Add bell pepper, stir fry for one minute.
5. Combine oyster sauce and soy sauce with water and add into the wok.
6. Cook and stir for half a minute.
7. Add canton noodles and stir fry until the noodles are tender.
8. Add the remaining vegetables, stir fry for one minute.
9. Add calamansi extract and stir thoroughly.
10. And serve.

HOW TO COOK KALABASANG UKOY

HOW TO COOK KALABASANG UKOY

Are you one of the calabasa haters? Well if you happen to taste this Kalabasang Okoy (others call it Okoy), I am sure you would then love it. Okoy is a Filipino traditional dish offered in some restaurants, street food carts and small food shops as snack or meryenda in Tagalog. I love the way how to cook it since it does not require much time and also the ingredients are very cheap. So, if you are not one of those "lottery winners" that would spend a hundred bucks just for a snack, then Kalabasang Okoy is recommended to you. Here is how to cook it:

INGREDIENTS
(patties)
4 cups of Shredded Kalabasa
1 medium size onion, chopped
1/2 cup of grated carrots
1/2 cup of cornstarch (you may use all-purpose flour)
2 eggs, beaten
Cooking oil
1/2 tsp ground pepper
Salt to taste

(dip)
1 cup of vinegar
5 cloves of garlic, minced
1 small size onion, minced
Salt and Pepper to taste

PROCEDURE
1. In a deep pan, heat oil of 1 inch deep.
2. Combine all the ingredients for patties in a bowl. Mix thoroughly.
3. Scoop mixture of Kalabasa and shape into patties.
4. Fry patties side by side until golden brown.
5. Dry the excess oil with paper towels.
6. Combine all the dip ingredients.
7. And serve.