Thursday, December 20, 2007

Pancit Palabok

Pancit Palabok was prepared on "ourmeza" for our small get together few weeks back.

Pancit Bihon, Pancit Canton, Pancit Sotanghon,Pancit Malabon and Pancit Palabok or luglug are mostly consume or found during filipino parties or potluck and one of the said Pancit would definitely be on "ourmeza" these holidays. Among the different kinds of Pancit, Pancit palabok is the easiest for me to do or maybe because it is my favorite kind of Pancit and modesty aside, I could really make a decent Pancit Palabok. I have been making or cooking it for quite sometime now. But I've got to admit at first there were some misses but through out the years of making it, I believe, I've got it, thats what they say anyway. Who knows lol... I guess to taste is to believe..hahaha.

Anyway ever since as a little girl, I love eating Pancit Palabok. It was one of the constant "Pasalubong" for my brother and I when we were growing up by our parents. Back then the noodles would be like the Pancit Bihin top with shrimp sauce,tinapa flakes, shrimp,eggs and some calamansi. And not to forget some hot pandesal would be the ever loyal partner of that Pancit Palabok "pasalubong". We would all then eat it with much "gusto" while it was steaming hot. And throughout High School, my friends and I would have it as our merienda or lunch in one of the small canteen stall by our school. But the most unforgettable Pancit Palabok I've ever tasted was when my friend's mom made it. It is different and the yummiest palabok I've ever tasted. Why? Well, I've found out that she have used some crab fats or alige ng talangka for the sauce and it really made a difference. But now, as we have learned about cholesterol and all...crab fats would be a big no. So I have learned a different version of cooking Pancit Palabok. I have learned it from my Auntie who knows also lots of authentic Filipino cuisine. Well, actually her specialty I believe is Pancit Malabon. Oh her Pancit Malabon is absolutely delectable, she knows tons more of authentic filipino dish but her Pancit Malabon and Morcon are my favorites.

Anyway to make Pancit Palabok ingredients needed are:

Rice Noodle for pancit palabok or pancit luglug

Shrimp Sauce

Shrimp deveined

Diced Tofu

Crushed Chicharron

Crushed fried garlic

Minced onion and garlic.

Tinapa Flakes

Sliced Hard Boiled Eggs

Green Onion.


Soak noodles to luke warm water for about 20 to 30 min.

Saute garlic and onions. Add the diced tofu and browned it. When browned add shrimp until pink and do not overcooked it or it will be rubbery. Set aside half, sprinkle it with some tinapa,little bit of green onions.

In the remaining half (shrimp and tofu mixture) add your shrimp sauce and water enough to cook your noodles. Let it boil, then add your noodles when almost done add some of the tinapa,crushed garlic and chicharron. Mixed it well when done plate it and topped it with left over tinapa,crushed chicharron and garlic,green onions, the shrimp and tofu mixture and lastly garnish it with sliced hardboiled eggs and some sliced lemon or much better if you have some calamansi. Serve it hot with some hot pandesal or some dinner rolls are just fine.

Sunday, December 16, 2007

Tinolang Manok

Tinolang Manok was prepared on "ourmeza" today for lunch.

We all have been sick for the last few days and still recuperating. And so I have been preparing meals despite of being sick myself, food with soup. So I have been cooking "sopas" which I have previously posted, sinigang sa miso salmon (been posted too), sinampalukang manok (posted) and yesterday since I was strong enough to do a quick run to the store to buy some of our food supplies and medicines, I stopped by our local filipino store. And there I've found some good looking unripe papayas and that gave me an idea to cook some Tinolang manok. I havent cooked it for probably more or less one year so I thought it would be perfect for us. Bought some "siling labuyo", ginger and pepper leaves and I am all set to cook my tinola.

When I cook Tinolang Manok, I would normally use small whole chicken and I would normally cut it into desired size and it will be good for us for lunch and dinner. But since we are all sick and wont be able to eat as much, I only cooked half of it and made the other half as adobo for the next day.

To cook, ingredients needed:

Chicken cut into desired size

unripe papaya (chayote can be used but my family prefer papaya so thats what I use. If theres no papaya no Chicken Tinola for )
pepper leaves





siling labuyo smashed(optional, but its a must for me and my family prefer their tinola with a kick)

ground black pepper ( to us since we have little one to feed) or peppercorns are just fine

Patis or salt to taste


Saute, ginger,garlic and onion. Add chicken brown all sides. Add some "siling labuyo" and patis or salt, ground black pepper or peppercorns and let it simmer. Then add enough water to cover your chicken, more can be added if preferred. When chicken is almost done add the unripe papayas and do not over cooked it.

Lastly add the pepperleaves. Serve hot with steamed rice.

This would definely warm you up especially this winter.