I can say that this is my one and only favorite noodle dish of all time. I started to love this dish since I was a kid. With my mom, after a tiring market day at Old Tarlac City Market (Palengke) we headed together at the back of the old market to make a laud order to one of our favorite eatery (Carinderia) in our town. Squeeze with the thickly and saucy sauce as one to die for and lovableness the crunchy and mouthwatering tops.
This recipe of Pansit Palabok is very delicious and easy to follow. I
just made some revisions which I may call it my own easy way that
changed to some who made this dish traditionally. Follow my step by step preparation and easy yummy sauce by Mama Sitas.
Ingredients:
I pack Special Palabok Noodles/Bihon
2 tbsp garlic
2 tbsp onion crushed
2 tbsp cooking oil
For the Sauce;
2 pack Mama Sitas Palabok Mix
2 cups shrimp broth
2 cups pork broth
2 tbsp shrimp pastedissolved to 1 cup water
1 tbsp patis
1pack crushed chicaron
1/4 cup pork minced
1/4 cup shrimp minced
For toppings
7 hard boiled egg
1/2 toasted garlic
1/2 toasted garlic
1/2 cup deep fried tinapa flakes & deboned
1 cup fried tofu
1 cup pork boiled and cut into cubes
1 cup chopped spring onion
1 pack chicharon crushed
1 cup calamansi
My way to cook it~
For the noodles~
Soaked the noodles to warm water and set aside. Boil 2 liters of water in a boiling pot then drop the noodles and wait until it cooked. Bring to boil for another 2 minutes then drain.
For the sauce~
Saute garlic and onion, add the minced pork, chopped shrimp and crushed tinapa, wait until it cooked, then add the Mama Sitas Palabok Mix, mixed and dissolved to pork and shrimp broth. Bring to boil while stirring it occasionally then add the crushed chicharon. Add patis to taste.
For the topping~
Arrange the Palabok Noodles in a platter mixed half of the sauce. Then pour the remaining sauce over, garnish with boiled egg, pork, shrimp, tinapa flakes, tofu, spring onion and toasted garlic.
Serve with Calamsi.
Enjoy!
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