Pancit Palabok

Pancit Palabok 

(serves 6 – 8)

Some miki noodles have been pre-salted already, so exercise caution when seasoning the sauce, tasting as you go along.
2 500-gram packs miki (egg noodles; the ones that I used were bundled but already soft and ready to use, with a shelf-life of only 3 days)
Sauce:

• At least 8 – 10 medium-sized prawns, head and shell intact, but with barbs (the rostrum) and whiskers snipped
• 3 – 4 cups water to cook the prawns
• 1 30-gram pack annatto/atsuete seeds
• ¼ cup vegetable oil

Seasoning:

• 2 tablespoons patis/fish sauce, or more to taste
• Salt and pepper
• 2 pork broth cubes, or more to taste
• Cornstarch slurry: 6 – 8 tablespoons cornstarch dissolved in 1 cup warm water

Toppings:

• ¼ kilo pork belly, sliced into small cubes
• Pork chicharon, crumbled
• Spring onions, cleaned and sliced thinly
• Napa cabbage/Chinese pechay, cleaned and sliced into strips
• 5 – 8 hard-boiled eggs, sliced in half

 

Cooking Instructions: 

1. Over medium heat, boil prawns in a pot with the water. When thoroughly orange all over, turn off the heat.
2. Using a slotted spoon, remove the prawns and place in a bowl. Allow to cool. Reserve the water for use later.
3. Meanwhile, in a pan, add the pork with enough water to cover the bottom of the pan. Cook over medium heat. Season with salt and pepper. Allow the water to evaporate and the pork’s fat to render. Sauté the pork in its own fat until lightly toasted.
4. Peel the prawns and remove the heads. Place all the prawn heads in a mortar and using the pestle (the heavy bat shaped object), pound the prawn heads until juices have been released and the mixture looks “pulpy”.
5. Place everything in the pot of water that was used to boil the prawns and mix everything together.
6. In a small pot, make the atsuete oil by heating the vegetable oil over medium heat and adding the atsuete seeds. Toast until fragrant and the oil takes on a shade of dark orange.
7. Add the oil to the shrimp water, together with the seeds. Mix everything together and let the color bleed into the soup, leave for 3 – 5 minutes. You will want a slightly dark yellow-orange colored liquid.
8. Run the mixture through a sieve and into a slightly larger pot.  Heat the pot over medium heat. Add around 1 – 2 more cups water. Season with salt and pepper. Add the broth cubes and the fish sauce, starting with 2 cubes and 2 tablespoons, respectively. Add more if desired.
9. When it starts to simmer, add the cornstarch slurry. Allow to boil, stirring frequently. Adjust taste and consistency to your liking. I personally want a liquid that’s thick and gravy-like, which may need more of the slurry, or not – it’s your call.
10. Place the miki noodles in a bowl of hot water to wash and soften it. Drain.
11. Put everything together: In a plate, place a generous mound of noodles. Ladle an equally generous amount of sauce. Add the toppings (toasted pork belly, sliced spring onions and Napa cabbage, shrimps, hard-boiled egg) and sprinkle with the crumbled chicharon. Serve with calamansi on the side. Enjoy!

source :  the Hungry Giant

Pancit Luglog

Pancit Luglog

PORK AND BEAN CURD MIXTURE:
1/2 c. cooking oil
6 cloves of garlic, minced
1 c. cooked pork, diced
2 cakes tokua or bean curd, diced
1/4 c. atsuwete water (2 tbs. anato seeds soaked in 1/4 c. water)
1 c. shrimp juice
1/2 c. kintsay or Chinese celery
salt and pepper to taste
1 tsp. aji-no-moto
 
PALABOK:
2 c shrimp juice
1/4 c atsuwete water (2 tbs. anato seeds soaked in 1/4 c. water)
6 tbs. flour dissolved in 1/2 c water
1 tsp. Aji-no-moto
salt to taste
 
PANCIT (NOODLES):
2 qts. water
1/2 kg dried rice noodles (bihon) soaked in water for 10 minutes, then drained
1 c bean sprouts, boiled
 
GARNISHING:
1/2 c flaked smoked fish (tinapa)
1/2 c crisp pork cracklings (sitsaron), pounded
2 eggs, hard boiled, chopped
1/2 c shrimp, shelled and boiled
1/2 c green onions, finely sliced
6 pcs calamansi or 1 lemon, sliced
fried minced garlic

Cooking Instructions:

 
Brown garlic in hot oil. Set aside for garnishing. Drop pork in cooking oil, fry until slightly brown. Add tokua and fry 1 minute. Add the concentrated atsuwete water. Pour the 1 cup concentrated shrimp juice and bring to a boil. Add the kintsay and season with salt, pepper and Aji-no-moto. Set aside. This is the pork and bean curd mixture.
Prepare palabok sauce: Add atsuwete water to shrimp juice and bring to a boil. Disperse flour and add to mixture, stirring constantly. Season with salt and Aji-no-moto. Set aside.
Measure 2 quarts of water into a deep pot and bring to a boil. Put a handful of bean sprouts into a sifter then add the noodles. Dip sifter into boiling water for 1 minute, then drain well. Continue until all he noodles has been cooked. Pour noodles in a large platter. Cover with palabok sauce. Top with the pork and bean curd mixture. Sprinkle tinapa, sitsaron, chopped eggs, shelled shrimp, green onions, fried garlic, season with salt and pepper, and arrange lemon wedges around platter.

Pancit Palabok

Pancit Palabok


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)
Watch the cooking video:Cooking Instructions:
 
Soak the rice noodles in water for about 15 minutes. Drain and set aside.
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
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)
Add the shrimp cube and stir and simmer for 3 minutes
Add the flour gradually while stirring.
Add the fish sauce and ground black pepper then simmer until sauce becomes thick. Set aside.
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)
Remove the strainer from the pot and drain the liquid from the noodles.
Place the noodles in the serving plate.
Pour the sauce on top of the noodles then arrange the toppings over the sauce.
Serve with a slice of lemon or calamansi. Share and enjoy!