21 August 2024

Chef RV's Palabok Recipe

JojoM

https://www.recipeshare.app/recipes/chef-rv-palabok-recipe

Image 1

Explore a mouthwatering Palabok recipe by Chef RV that's perfect for any gathering. Packed with authentic flavors and easy-to-find ingredient substitutes

Chef RV's Palabok Recipe

JojoM

Explore a mouthwatering Palabok recipe by Chef RV that's perfect for any gathering. Packed with authentic flavors and easy-to-find ingredient substitutes

Chef RV's Palabok Recipe image

Ingredients

  • 4 tablespoons (¼ cup) cooking oil
  • 1 tablespoon minced garlic
  • 1 medium red onion, chopped
  • 1 tablespoon atsuete (annatto) powder
  • 4 tablespoons (¼ cup) fish sauce, to taste
  • 50 g (½ cup) tinapa flakes (smoked fish)
  • 1 Litre (4 cups) shrimp stock
  • 4 tbsp (¼ cup) cornstarch diluted in 4 tbsp (1/4 cup) water
  • 1 teaspoon sugar
  • Salt and pepper, to taste
  • Hard-boiled eggs, chopped
  • Cooked shrimp
  • Chicharon (pork cracklings), crushed
  • Spring onions, chopped
  • Calamansi (or lime) wedges
  • Optional: Mushroom chips
  • 500 g (1/2 kg) Palabok noodles

Steps

1.
Heat the cooking oil in a pan over medium flame.
2.
Add the minced garlic and chopped onion, sautéing until translucent.
3.
Add the atsuete powder to the pan, stirring to combine with the onion and garlic.
4.
Mix in the tinapa flakes, followed by the patis puro.
5.
Then, add the sugar to enhance the flavors.
6.
Pour in the shrimp stock, bringing the mixture to a boil.
7.
If you're allergic to shrimp or don't have shrimp stock on hand, chicken stock is a suitable substitute.
8.
As the sauce boils, add the cornstarch slurry (cornstarch dissolved in water).
9.
This will thicken the sauce, giving it a gooey consistency.
10.
Allow the sauce to boil again, ensuring the cornstarch is stable.
11.
Season the sauce with salt, freshly ground black pepper, and additional patis puro if needed.
12.
Set aside.
13.
Cook the Palabok noodles according to the package instructions.
14.
Drain and set aside.
15.
Place the cooked noodles on a serving plate, then pour the sauce over the noodles, ensuring an even coating.
16.
Garnish the dish with chopped hard-boiled eggs, cooked shrimp, crushed chicharon, chopped spring onions, and calamansi wedges.
17.
For a vegetarian option, substitute chicharon with mushroom chips.