• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Chef Ron Bilaro

Multi-hyphenated Chef. TV Personality & Food Columnist-Blogger

  • Buy My Cookware
  • Show Search
Hide Search
You are here: Home / Noodles / PALABOK WITH TOKWA SAUCE

PALABOK WITH TOKWA SAUCE

Ron Bilaro · January 28, 2022 · Leave a Comment

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.
Keep stirring.
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.

Filed Under: Noodles Tagged With: Bihon, Canton, gusiado, luglug, malabon, miki, Noodles, palabok, Pancit, tokwa

Reader Interactions

Leave a Reply Cancel reply

You must be logged in to post a comment.

Primary Sidebar

Recent Posts

  • WINNER NA CHICKEN SANDWICH
  • PININYAHANG MANOK
  • KINAMATISANG MANOK AT ADOBONG MANOK
  • PANCIT PAPAYA
  • LAING BABOY AT HIPON

Recent Comments

  • Ron Bilaro on PORK BBQ PANG NEGOSYO
  • Ron Bilaro on GRILLED CHICKEN AND PESTO SAUCE
  • Virginia on GRILLED CHICKEN AND PESTO SAUCE
  • Diosdada Garcia on PORK BBQ PANG NEGOSYO
  • Ron Bilaro on GRILLED CHICKEN AND PESTO SAUCE

Archives

  • February 2023
  • January 2023
  • December 2022
  • November 2022
  • October 2022
  • September 2022
  • August 2022
  • July 2022
  • June 2022
  • May 2022
  • April 2022
  • March 2022
  • February 2022
  • January 2022
  • December 2021
  • November 2021
  • October 2021
  • September 2021
  • August 2021
  • July 2021
  • May 2021
  • May 2019
  • April 2019
  • February 2019
  • January 2019
  • October 2018
  • September 2018
  • August 2018
  • July 2018
  • June 2018

Categories

  • adobo
  • American
  • Appetizers
  • arrozcaldo
  • Asian
  • Bagoong/shrimp paste
  • Bar food
  • basil
  • Beef
  • Bibingka
  • biko
  • Bistek
  • bokchoy
  • bolabola
  • Braised Beef
  • bread
  • breakfast
  • brocolli
  • bulgogi
  • burger
  • Cakes and sweets
  • calamari/pusit
  • Cassava
  • Chayote/sayote
  • cheddar
  • Chicken
  • Chicken Wings
  • chinese
  • Chinese Cuisine
  • chopseuy
  • Coconut
  • Coconut and Cream
  • cod
  • coffee
  • cookies and pastries
  • corn
  • crepe
  • curry
  • Custard
  • DAIRY
  • Dessert
  • dimsum
  • Dinuguan
  • dumplings
  • eggplant
  • eggrolls
  • Filipino
  • Filipino dessert
  • Fish
  • Fish fillet
  • French
  • ginataan
  • Ginataang Langka
  • ginatang mais
  • ginisa
  • ginisang bitsuelas
  • gizzard
  • Glutinous rice flour
  • gravy
  • green beans
  • green peas
  • grilled
  • Ground beef
  • guava
  • guisado
  • Hispanic
  • Italian
  • Jackfruit
  • Japanese
  • Kakanin
  • kalabasa
  • Kalamay
  • kaldereta
  • kare kare
  • kikaim
  • kikiam
  • korean
  • koren
  • langka
  • Latin
  • Leche Flan
  • longanisa
  • lumpia
  • lutong bahay
  • Macapuno
  • Mashed Yam
  • maya-maya
  • meatballs
  • menudo
  • Miso
  • miswa
  • mushrooms
  • Noodles
  • omellete
  • osytersauce
  • Oxtail and tripe
  • Paella
  • palabok
  • palitaw
  • Pancit
  • pandan
  • pares
  • Pasta
  • pasta
  • patola
  • Pork
  • porkchop
  • Purple Yam
  • puto
  • Puto Bumbong
  • rice
  • ricecakes
  • salmon
  • sarciado
  • sardines
  • sausage
  • sayote
  • Seafood
  • shrimp
  • sinampalukan
  • SINIGANG
  • siopao
  • sisig
  • sitaw
  • Skewers
  • smelt
  • Snack
  • snapper
  • sotanghon
  • spaghetti
  • Spanish food
  • spinach
  • steak
  • Steak
  • steamed
  • Stewed Vegetables
  • Stir fry
  • suam/suwam/sinuwam
  • Suman
  • Sweet and Spicy
  • Sweet rice
  • sweetandsourmeatballs
  • Sweets
  • tamarind
  • tapsilog
  • teriyaki
  • Thai
  • toast
  • Tofu
  • torta
  • tuna
  • UBE
  • Uncategorized
  • Vegetables
  • vermicelli
  • zucchini

Meta

  • Log in
  • Entries feed
  • Comments feed
  • WordPress.org

Copyright © 2023 · Daily Dish Pro on Genesis Framework · WordPress · Log in