PANCIT PALABOK FIESTA

PANCIT PALABOK FIESTA

Prep time: 30 minutes
Cooking time: 30 minutes
Yields: Serves 6 to 8

Palabok Sauce

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.
Cool down.
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!

PALABOK INGREDIENTS:

Cooking oil
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
lemon wedges
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.
Remove oil.
Toast fish flakes for 3 minutes.Season with salt and pepper.
Set aside.
Bring a pot of water to a boil and blanch shrimp. Set aside when done.
Cook noodles according to package instructions.
Drain.

Plate noodles and add garnishes.
Add sliced boiled eggs and ground chicharon.
Add scallions.
Serve fresh and hot.