Pancit palabok
Boil the shrimp strain and set the stock aside, saute the ground pork with garlic and onions add the annato powder and mix add the shrimp stock and let it simmer thicken with slurry by mixing it properly to avoid lumpimg season with fish sauce, salt and pepper mix with cooked rice noodles and garnish.
Yield: 5
Materials
- 3 lb ground pork lean ground pork
- 1 bulb garlic thinly cut or chopped
- 1 whole white onion Julienned
- 400 g raw shrimp 31-40 size
- 6 tbsp Gkutinius rice dissolve in water
- 5 g annato powder Can add more if darker color is preppered.
- 3 pcs egg
- 5 tbsp fish sauce
- 1250 ml beef stock , stock from boiled shrimp
- 454 x2 g pancit palabok noodles 2 Pack
- 1 tsp sea salt
- pack of crushed pork crackling 1 tbsp each plate
- shredded smoked fish ( optional ) ½ tsp each plate
Instructions
- Wash the shrimp with running water and let it thaw if it's frozen, get the shrimp that is already cleaned shelled and deveined to save time, but if preppered elevated shrimp taste get the fresh one with shelled but this will take time to clean.400 g raw shrimp
- Boil the shrimp for 2 minutes and set aside quickly to avoid over cooking,save the stock for sauce.
- in a pot enough to hold 1250 ml of liquid heat up oil to medium high heat and sear the ground pork be sure to crumble and not lumpy, Continue to sear until caramelization starts to visualized.3 lb ground pork
- Set the ground pork to the side of the pan and add the thinly sliced garlic and saute until fragrance released or until golden brown if desired then add the onions stir until translucent.1 whole white onion, 1 bulb garlic
- For preparing brown garlic-In a separate skillet heat up oil to medium low heat and add the thinly sliced garlic and stir frequently until golden brown and strain right away to prevent cooking process.1 bulb garlic
- Mix the set aside ground pork with the sauteed garlic ond onions and stir at this point dissolved the annato powder with ¼ cup of warm or hot water can also microwave for better result, add it to the pan and stir until color spread out evenly.5 g annato powder
- Add the shrimp stock to the pan and let it simmer, while waiting prepare the slurry or constarch mixture disslved properly with warm water or shrimp stock, once the sauce starts to simmer slowly add the slurry in stream circle motion and stir at the same time using a wire whisk is much reccommended to avoid lumping of the slurry continue the process until sauce thicken.1250 ml beef stock , stock from boiled shrimp, 6 tbsp Gkutinius rice
- Sauce should be thick and color should be dark yellow, can add more annato if wish to by following the step on how to add annato powder,Once the sauce consistency reach add the shrimp and season with Fish sauce, salt and pepper5 tbsp fish sauce, 1 tsp sea salt
- In a separate boiling pot boil water and the rice noodle continue to boil until tender, the softer the better the thicker type of pancit palbok rice noodle takes a little bit longer to cook can also use thinner rice noodle available in the grocery.454 x2 g pancit palabok noodles
- Strain the noodles and mix with the sauce and granish with green onions, pork crackling ( crushed ) cut in half hard boiled egg, toated garlic, shredded smoked fish ( optional ) and a squeeze of lemon juice