PANCIT PALABOK FIESTA
Prep time: 30 minutes
Cooking time: 30 minutes
Yields: Serves 6 to 8
3 tbsp cok
1 medium size onion, peeled and chopped
5 clove garlic, minced
1 lb shells and heads of shrimp
2 tbsp annato powder or achuete powder
salt and pepper
2 cups broth
3 to 5 tbsp fish sauce
Slurry – 5 tbsp cornstarch and 1/2 cup water
4 cups broth
Pre heat cooking oil for minute.
Add onions and garlic and cook for a minute using medium heat.
Add head shells and toast for a minute.
Add annato powder, salt and pepper,
Keep cooking for 4 minutes over medium heat.
Add broth and season with salt and pepper and fish sauce.
Process in a blender and then strain.
Save the broth and discard the shells.
Place broth back into a pot, add remaining broth and cook for 5 minutes until it boils.
Add slurry and keep whisking.
Turn off heat and cool down.
Sauce will thicken. Done!
1 package extra firm tofu, drained and cut into small cubes.
1/2 shelled mussels, chopped
1 lb ground pork
8 oz Tilapia flakes
8 oz cooked shirmp
1 cup chopped scallions
2 cups ground chicharon
2 packages of Super Q pancit palabok noodles
Fry Tofu until brown, set aside when done.
Add more oil to the pan and fry mussels and brown. set aside when done.
brown ground pork and set aside when done.
Toast fish flakes for 3 minutes.Season with salt and pepper.
Bring a pot of water to a boil and blanch shrimp. Set aside when done.
Cook noodles according to package instructions.
Plate noodles and add garnishes.
Add sliced boiled eggs and ground chicharon.
Serve fresh and hot.
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