"Kusina" = Kitchen; "Manang" = older sister
A Filipina's unabashed chronicle of her adaptations in the American kitchen. Includes step-by-step photos on how to make pan de sal, ensaymada, pan de coco, siopao, hopia, pandelimon, pianono, atsara, crema de fruta,etc., and if you are lucky, you will find videos too!
Baking & Cooking
Monday, May 25, 2009
Another ubiquitous recipe on the net, pancit palabok is one form of pancit that has a distinct seafood flavor, especially shrimp. Some add tinapa flakes. I have prepared this before as simply as only having shrimps, eggs and crushed chicharon as toppings, using sotanghon. But what I like using best for noodles is the thicker pancit luglog. I could not find that during my last trip to the Asian store, so I got what came close: banh pho (16-oz). Luglog is thick and round. Banh pho is thick and flat. Both are made from rice. This was my first time cooking banh pho, and I liked it for palabok.
I had some frozen cuttlefish that I thought would go well with palabok in lieu of squids. That was a good idea, I found out minutes later. My sons and I loved eating this, even brought to school/work for lunch. Hubby is never interested in any pancit I cook, more so if it had a fishy smell like this. But he does not voice any complaint during meal time, I am glad!
1 packet Mama Sita's Palabok flavoring
2 cups lobster broth (I had frozen ones) or water
everything else --
16-oz banh pho noodles (rice sticks)
water to cook noodles in
3 cloves garlic
(amount below depends on how much you want)
squids/cuttlefish (I used 8-10 pcs of cuttlefish)
shrimps (deveined and decapitated, shelled; 1 lb)
crushed chicharon (1 cup)
chives or spring onions, snipped
calamansi (if you have them; I don't)
Cook the sauce according to package instructions. Use more liquid if too thick.
Boil water in a big pot. Slice the squids or cuttlefish into rings (run hot water for several seconds if frozen and too hard to slice). Poach for about 1 minute and set aside. Place the eggs carefully into the water (to cook for about 10 minutes). Meanwhile, poach the shrimps for 2 minutes (or when they turn pink completely). Set aside. Place the noodles and stir from time to time to keep from sticking together. cook for about 7-8 minutes (keep munching on some to check for doneness; should be al dente). Strain eggs and noodles and rinse with cold water until you are sure noodles do not stick together. Then warm up again by rinsing with hot tap water.
Assemble by placing the noodles at the base. Pour sauce over noodles. Sprinkle shrimps and cuttlefish/squid, crushed chicharon, and chives/spring onions. Add sliced eggs. Enjoy with calamansi if you have them.
Posted by Manang at 5/25/2009 07:59:00 AM