Pancit Palabok (Philippine Style Noodles in Prawn Gravy)

Pancit Palabok (Philippine Style Noodles in Prawn Gravy)

This dish too was caused my desperation to own Pancit Palabok. Now, within the Philippines you’ll be able to get this noodle dish virtually anyplace. It’s conjointly very talked-about for birthdays. However in my desperation this weekend to own this dish, I had to form it from scratch.

Pancit Palabok or Pancit Luglug (they square measure just about identical dish except Palabok uses a thicker noodle) is flavored with prawn gravy thickened with starch or flour and poured over rice noodles (bihon). What i really like most concerning this dish square measure the toppings – it”s a matter of private selection however the foremost common toppings embody prawns, pork, hard-boiled eggs, smoke-dried fish, bean curd and my personal favorite, crushed pork crakcling (chicharon)!

Click here  Pancit Palabok for recipes enjoy!
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INGREDIENTS

500 grams rice noodles (bihon)

30 ml (2 tablespoons) cooking oil

10 grams dried prawns

5 cloves garlic, crushed

4 tablespoons flour

1 teaspoon achuete powder

600 ml shrimp stock (see recipe below)

30 ml (2 tablespoons) fish sauce (plus more to taste)

salt and pepper

Toppings: grilled squid, prawns, pork belly, smoked fish (tinapa), crushed pork crackling (chicharon), spring onions, hard boiled egg (quartered)

PROCEDURE

  1. To make the prawn stock, peel the prawns and place the peels (including the prawn heads) them in a pot and cover with around 600 ml of water. Bring to a boil and then turn the heat down to a simmer. Make sure to press the peels as the stock is simmering to extract as much flavour as you can. Continue to simmer for around 30 minutes and set aside. The peeled prawns can be used for the toppings.
  2. Heat the cooking oil and saute the dried prawns and garlic until fragrant, around 2 minutes. Next, add the flour and the achuete powder.
  3. Add the prawn stock, a little at a time as if making a roux and mixing well after each addition. The sauce should now be thick (like a custard or a thick bechamel). If you prefer to make it thinner, add some water to dilute. Add the fish sauce and some salt and pepper to taste.
  4. For the toppings – this should be done to taste. Marinate the squid, prawns and pork belly in equal quantities of soy sauce and fish sauce for around 30 minutes then grill or pan fry.
  5. Fill another pot with water and bring to a boil. Add the bihon noodles and cook for around a minute until tender. Strain then place in a bowl Top with the prawn gravy, and the toppings (see above).

 

Pancit Palabok (Philippine Style Noodles in Prawn Gravy)
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Fish Escabeche Recipe

Fish Escabeche Recipe

Escabeche is a type of sweet and sour fish recipe. There are many version of Escabeche around. This version that we have here is probably the most simple of all. However, the taste will not be as simple as it seems because this recipe has all the good flavors in it.Not to be mistaken as Ceviche — which is a South American favorite that makes use of raw fish — like kilawin. Filipino Escabeche requires the fish to be fried and cooked in vinegar.

I grew-up eating different kinds of fish. I enjoy both fried fish dishes and fish dishes with sauce. I’m continuously excited to own this dish as a result of I in person suppose that the results of deep-fried fish being well-done in any sort of sauce is really amazing. You get the good flavor of the sauce while enjoying the texture of the fish — which is not too soft at all. Having escabeche is like uptake deep-fried fish with a touch of atchara.

Try this Escabeche Recipe and let me know what you think.

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Ingredients:   

1 large fish 1 to 2 lbs, cleaned and salted
1 medium red bell pepper sliced into strips
1 medium red onion sliced
1 cup white vinegar
5 cloves garlic crushed
1 teaspoon whole peppercorn
1/2 teaspoon salt
1/4 cup sugar
1/2 cup cooking oil

Instructions:

1. Heat cooking oil in a frying pan then fry both sides of the fish until a bit crispy. Set aside.
2. Heat a clean pan and pour-in the vinegar. Let boil.
3. Add sugar, whole peppercorn, and garlic. Cook for 1 minute.
4. Put-in the onion and red bell pepper. Stir and cook until the vegetables are tender.
5. Sprinkle salt and then stir.
6. Put-in the fried fish. Cook for 2 to 3 minutes.
7. Turn-off heat and transfer to a serving plate.
8. Serve. Share and enjoy!
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Pork Tamarind Soup

Pork Tamarind Soup

So on my first attempt to cook Sinigang/Tamarind therefore up, i used to be uninformed. I threw all the ingredients during a pot, simmered the soup till the meat was tender and voila! I’m the simplest cook ever!Little did i do know that I had been missing out on the flavors that every ingredient provides to the current savory, sour, delicious soup. Although, my previous instruction for Sinigang found here will still be employed in a pinch, the Tamarind Soup instruction that I’m that includes during this post could be a crowd entertainer.

Sinigang could be a Filipino term for a sour/tart and savory soup poached with vegetables and meat or fish though pork and fish area unit the foremost ordinarily used. There are a unit completely different versions of “Sinigang” that use alternative vegetables/fruits that build the soup tart/sour however Tamarind or in Filipino “Sampalok” is that the preferred. I keep in mind after I was a baby growing up within the Philippines; raw tamarind picked from our yard was stewed and strained to flavor the soup. Nowadays, a Tamarind flavor packet is most well-liked by most Filipino households since it’s less time intense. Tamarind flavor packets or Sampalok combine from the Philippines area unit sometimes obtainable in any Asian market within the America.

One of the most ingredients of Sinigang/Tamarind Soup could be a vegetable known as “Gabi” pronounced as “gah-bee”. It’s a gentle flavor and also the texture is comparable to a dense potato once poached. i’m excited and grateful that this harvest is currently being oversubscribed at non-Asian grocery stores with varied names like Eddo/Eddoe Taro or Xanthosoma atrovirens.I also mention “water spinach” or “Kangkong” on the ingredient list below. it’s a vegetable ordinarily used for Sinigang/Tamarind Soup however seldom oversubscribed in tiny America town – Asian grocery stores therefore i take advantage of regular spinach or herbaceous plant instead.

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Click here for Pork Tamarind Soup recipe!

Ingredients

1/2 large onion, quartered and sliced thinly
5-7 gloves of garlic finely chopped
1 Medium Tomato quartered
2-3 tbps Cooking oil
2 1/2 lbs pork loin riblets cut bite size
3 tablespoons fish sauce
8-10 pcs Radish, trimmed and quartered
4-5 Eddo Taro/Malanga peeled and quartered
2 packs Tamarind Soup Mix/Sinigang Flavor Mix
5-6 cups Water (variable amount depending on flavor and amount of broth preferred)
Pepper according to taste
10. Spinach/Arugula/Kangkong (water spinach)

Instructions

1. Saute garlic and onions in a large pot/casserole on low-medium heat until tender
2. Add pork and 3 tbps fish sauce, mix and cover for about 10 minutes. Mix often to brown meat evenly.
3. Add water gradually, enough to barely cover the pork, cover for about 10 mins
4. For a clear broth, remove pork residue by skimming surface of water, throw residue away.
5. Add more water if needed, still barely covering the pork
6. Add 1 packet of Tamarind Soup Mix, taste and gradually add more according to preference ( I usually use 1 and 1/2 pack of the tamarind soup mix)
7. Add Eddo Taro/Malanga/Gabi, mix, simmer and cover for 30-40 minutes
8. Gradually add more fish sauce (use a tablespoon!) according to taste
9. Check pork and taro if tender, then add Spinach/Kangkong (water spinach), mix and simmer on low uncovered for 5-10minutes
Serve hot with a side of steamed rice



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Fish Escabeche Recipe

Fish Escabeche Recipe

Fish Escabeche is a sweet and sour fish dish. There many several versions of Fish Escabeche around.

The version that  here is maybe one of the simplest of all. However, even though it’s  a simple recipe it makes a delicious dish!

I grew-up eating different kinds of fish. I enjoy both fried fish dishes and fish dishes with sauce. I am always excited to have this dish because I personally think that the result of fried fish being cooked in this type of sauce is truly amazing. You get the good flavor of the sauce while enjoying the texture of the fish — that isn’t too soft in the least. Having fish escabeche is like eating fried fish with a touch of atchara.

A really wonderful dish that is prepared in quarter-hour or less. Fish Escabeche is a great family dish that require a great amount of preparation.

Just click Fish Escabeche recipe and let me know what you think.

 

Ingredients

fish1 large fish (1 to 2 lbs), cleaned and salted
1 medium red bell pepper, sliced into strips
1 medium red onion, sliced
1 cup white vinegar
5 cloves garlic, crushed
1 teaspoon whole peppercorn
½ teaspoon salt
¼ cup sugar
½ cup cooking oil

Instructions

1.Heat cooking oil in a frying pan then fry both sides of the fish until a bit crispy. Set aside.
2.Heat a clean pan and pour-in the vinegar. Let boil.
3.Add sugar, whole peppercorn, and garlic. Cook for 1 minute.
4.Put-in the onion and red bell pepper. Stir and cook until the vegetables are tender.
5.Sprinkle salt and then stir.
6.Put-in the fried fish. Cook for 2 to 3 minutes.
7.Turn-off heat and transfer to a serving plate.
8.Serve. Share and enjoy!

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Togue Guisado (Sautéed Bean Sprouts) Filipino Recipe!

Togue Guisado (Sautéed Bean Sprouts) Filipino Recipe!

Togue Guisado or Sautéed Bean Sprouts is a sauteed mung bean sprouts with shrimp, chicken, tofu, carrots, and bell pepper with chicken or shrimp broth. This is also super easy to prepare and to cook kind of dish. You can add leftover chicken, beef or even fish on it.

This is my version of Togue Guisado (Sautéed Bean Sprouts) Filipino Recipe! Enjoy!

 

Ingredients:

8-10 cups mungbean sprouts

1/4 pound pork lean, pre-boiled

¼ – 1/2 pound shrimp, shelled

5 pcs. tofu, fried (optional)

1/2 cup carrots, julienned

4 stalks green onion, sliced diagonally, thinly

1 cup chicken broth

3 cloves garlic, minced

1 pc. large onion, chopped

2 tbsp. fish sauce

2 tbsp. cooking oil

½ tbsp. salt or salt taste

¼ tsp. pepper or pepper to taste

 

Directions:

In a wide pan over medium heat, pour in the cooking oil, then sauté the garlic and onion.

Add the pork, tofu, shrimp and fish sauce and cook for 10 minutes.

Add the mungbean, and chicken broth and cook for 5 minutes. Season with salt and pepper to taste.

Turn off the heat and stir in the green onion.

Serve while is hot with steamed rice.

Share with your family and friends! Enjoy!

Togue Guisado (Sautéed Bean Sprouts) Filipino Recipe!
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Togue Guisado (Sautéed Bean Sprouts) Filipino Recipe!
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Recipe Notes

Wash and soak mungbean sprouts in water for 5 times before cooking and do not over cooked the mungbean sprouts, it does not taste good when it’s soggy.

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