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Palabok


Palabok….Preparing this dish takes me a lots of patience, It took me almost one hour to finish it. But after that, as they say; “pag may tiyaga, may nilaga”…the hardworks really pay off. This are many versions of cooking palabok, but my one is from my wife’s grand mother’s cooking style and technique. Its loaded with seafoods….. Did you know that Seafood is an excellent source of many important minerals, including iodine, zinc, potassium and phosphorus. It is also rich in many vitamins, especially the B group. Eating seafoods two or three times a week can help lower cholesterol and reduce the risk of heart disease.

Ingredients: makes one round tray

Caldo:

  •  2 tbsp oil
  • 2 cloves garlic chopped
  • 1 medium onions chopped
  • 1/2 liter shrimp broth (from your boiled peeled shrimp)
  • salt & pepper
  • 1 cup bread crunmbs
  • 1 tbsp powder achuete for coloring

Noodles:

  • 500 gms palabok noodles – cooked and drain

Toppings:

  • ½ cup tinapa flakes (smoked fish)
  • ½ cup chicharon (pounded)
  • 3 hard boiled eggs,sliced
  • 1 cup cooked shrimps (boiled and save broth)
  • 3 tbsp fried garlic
  • 2 pieces lemon, sliced (or 6 to 8 pieces calamansi)
  • 1 cup boiled julliene cabbage
  • 1 cup squid adobo (see link how to cook adobo)

* chillies are optional

Procedures:

  • in a round serving tray, plce cooked noodles.. the topped with caldo sauce.(or you can assemble in plate individually)
  • Using your creative imagination, topped the following ingredients.
  • Enjoy!!!!!
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