PALABOK WITH TOFU CALDO
Prep time: 30 minutes
Cooking time: 30 minutes
Yields: 12 servings as merienda
1 large package (3 plys) palabok noodles
1 lb medium size shrimp, shells and heads removed and set aside.
2 packages tofu – brined removed and diced
1 lb cooked ground pork (with a little fat)
4 tbsp cooking oil (for the toppings)
1 large onion, peeled and chopped
5 cloves garlic, minced
1 bunch of pechay, chopped (bokchoy)
6 tbsp cooking oil for the sauce/caldo
1 tbsp onion powder
1 tbsp garlic powder
1 package annato or achuete powder
12 cups chicken broth.
EXTRA toppings: chopped green onions, ground chicharon, wedges of hard boiled eggs, lemon juice and fish sauce.
Cook palabok noodles according to package instructions. Then drain. Set aside.
To make the sauce:
Process shrimp shells and heads in a blender with a cup of water and process until smooth. Strain. set aside.
Or you can use mortar and pestle – add a cup of water and pound the shells and extract the shrimp juice. – set aside.
Meanwhile – for the toppings, here’s how to cook it.
Saute your onion for 5 minutes until soft
Add garlic and cook for 30 seconds.
Add diced tofu and cook for 2 minutes.
Add “pre cooked” ground pork, shrimp.
Season with ground pepper.
Add fish sauce (not in the video)
Add shrimp juice.
Cook for 2 minutes until shrimp is cooked.
Then add pechay/bokchoy (if using).
Cook for a minute.
Cover and allow the carryover steam to cook the pechay.
Set aside This is your toppings.
For the sauce/caldo
Boil chicken stock on another pot while cooking the caldo.
Process tofu with 1/2 cup water until smooth. set aside
Meanwhile, pre heat 6 tbsp of cooking oil in a large pot.
Add onion and garlic powder.
Add annato powder. Keep stirring and cook for a minute.
add smooth tofu to the pot.
Continue to stir until well combined.
Add boiling broth.
Simmer for 15 minutes until sauce has thickened.
Season with salt or patis with ground pepper.
This is your sauce.
To serve, you can combine all the noodles with the sauce. Then plate individually before adding the toppings and extra toppings. Serve with fish sauce and lemon juice.
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