Simple Palabok Recipe

This is my first attempt to prepare Palabok. I’ve got my inspiration from Chef Tatung’s Simpol palabok recipe on Youtube. Although I made some modifications like cooking the ground pork thoroughly before adding the sauce.

Ingredients:

Excellent Pancit Palabok Noodles

For the sauce:

(I don’t have specific measurement for the ingredients. Tantyahan na lang. 😀 )
cooking oil
chopped onion
chopped garlic
dried shrimp (hibi)
annatto oil/water (atsuete)
all-purpose flour
2 Knorr shrimp cube
1/4 kilo ground pork
fish sauce (patis)
ground black pepper

For topping:

These are the only available ingredients for toppings I have in the kitchen. You can add variety of seafood for toppings such as, shrimps, mussels, squid.

chicharon baboy crushed
fried garlic
spring onions
boiled eggs
fried tofu (tokwa)

Procedure:

Boil pancit palabok noodles for 12 minutes to 15 minutes.
Saute ground pork in garlic and onion. Add dried shrimp. Add atsuete water mixture. Let it simmer. Add flour. Mix thoroughly. Add shrimp cube. Simmer. Add fish sauce and black pepper to taste. Simmer for a few more minutes.

Arrange the boiled noodles in a plate. Pour the sauce on the noodles. Add in toppings. Enjoy!

We have this for dinner last night and for breakfast this morning. 🙂

Mixed veggies and shrimp with coconut milk

Looks yummy right? This is my fams current favorite veggie and seafood meal. This is so easy to prepare except for the part when you have to peel the squash. Good thing hubby is here to do the peeling part. 😀

Ingredients:

Shrimp
Cubed squash
String beans cut into two inches long
3 pieces green chili (siling haba)
Malunggay leaves (moringa)
Coconut milk
Garlic
Onion
Salt
Pepper
Oil

Procedure:

Saute garlic and onion in a small amount of oil.
Add in cubed squash.
Once the squash starts to soften add in shrimp. Saute.
When the shrimp turn a bit orange add in the coconut milk. Simmer.
Add in the string beans. Simmer.
Add in malunggay leaves and siling haba.
Add salt and pepper to taste.
Simmer for a few more minutes before you turn the heat off.

Best served with freshly cooked rice. Enjoy.

Some background story about my glass baking dish

Sharing a story about my glass baking dish for posterity’s sake. You may have seen this anchor bake dish twice in this blog which is actually as old as my daughter

My two-decade-old Anchor Ovenware Baking Dish.

This was given by then Health secretary Carmencita Reodica to health reporters as a Christmas present.

It was a sort of tradition for health beat reporters to hold a simple Christmas party. We had some food to feast on and prepared a little something for each one. The health chief would usually grace the salo-salo and greet everyone a Merry Christmas. Sometimes the token is given (before or) after the health secretary visits the press office. 

Sec. Reodica was assigned at the DOH from April 1996 to June 1998, so this baking dish could be 22 to 23 years old already. It still looks brand new after all these years serving good food and desserts. 

I hope to pass it on to my kids whoever wants to have it. 🙂