It’s that time of the year again where we feature exceptional bloggers here at Ang Sarap, so every Fridays in the months of June, July and August you will get to know them as they will be sharing something about themselves and featuring some of their special recipes. These are exceptional bloggers so visit and follow their blogs, you would not be disappointed.
Today’s Guest is a fellow Filipino, Lorely from Butter Love Affair.
Butter Love Affair is one the cleanest looking blogs out there, minimalistic and definitely an eye candy. Photographs from the step by step instructions to the end result are just so fascinating to look at. Her procedures are also one of the easiest to follow thanks to the high quality step by step photos she offer in her posts. Similar to Ang Sarap Lorely’s collection of recipes are also diverse where you can get anything from Filipino, Chinese, Thai, Mexican and Japanese to name some. Today she will be sharing Filipino recipe which is an all time classic, the Pancit Palabok.
Hey there! :) I’m Lorely, the person behind Butter Love Affair where I share Filipino recipes and the food I have made for my husband, family and friends. I am an IT professional by day and a cook by night. On some nights, I’m a couch potato who watches several TV episodes and on some, I go kickboxing with my husband and just have half a sandwich for dinner.
I have been an avid follower of Raymund’s blog, Ang Sarap, for more than a year now; I have tried a number of his recipes and all turn out great! The biggest hit so far was his Bibingka recipe that I served during our housewarming – everyone loved it! I am completely amazed with his dedication to blogging, he has a new recipe almost every day and I enjoy reading about the history of food. When I received his request to do a guest post, I was ecstatic! It is my first guest post and I’m glad it’s for Ang Sarap. :)
The Philippines’ Independence Day was celebrated last June 12. Since it’s still June, I thought of sharing a family favorite, a Filipino recipe which is served in almost all gatherings – Palabok. You can find a lot of different versions of it in Luzon alone: Jollibee, Razon’s, Pansit ng mga taga Malabon, Red Ribbon and the list goes on but my most favorite is my mom’s. I love chunky and meaty sauces! My mom has been cooking this for 15 years but I’ve only learned this last year. Here’s my mom’s recipe for Palabok:
Prep Time: 15 minutes
Cooking Time: 30 minutes
Makes 8 servings
1 kilo rice noodles (Bihon or the thicker round noodles, just not the flat ones)
Tinapa flakes (Fried smoked fish and then flaked, I prefer round scad or galunggong)
Chicharon (Pork rind), crushed
150g fresh shrimp, steamed
3 hard boiled eggs, sliced
Spring onion, chopped
1 large red onion, minced
6 garlic cloves, minced
1 block soft tofu, mashed
600g minced pork
250g fresh shrimp, shells and heads removed
50g dried shrimp (Hibe)
2 to 2.5 cups of water or chicken/shrimp stock (My mom uses water, I did too!)
2 packs atsuete powder (Mama Sita’s)
Cornstarch and water to thicken sauce
3 to 4 tsp fish sauce (My mom uses chicken cubes/powder and then adds fish sauce to taste)
1. Prepare all of the toppings.
2. Place dried shrimp in food processor, pulse until they become tiny pieces but not powdered.
3. Boil the noodles, about 2 minutes for the thicker ones or cook according to instructions on the pack.
4. Heat oil in pan.
5. Sauté garlic first then add onions. Sauté until onion is translucent.
6. Add minced pork and sauté until there are no more pink areas.
7. Add dried and fresh shrimp; mix to combine with meat.
8. Add water or chicken/shrimp stock.
9. When sauce has boiled, pour some liquid to a bowl and dissolve atsuete powder. Mix in sauce to achieve the right color – orange.
10. Mix cornstarch and water to thicken sauce.
11. Season with fish sauce and/or chicken cubes/powder, if using.
12. On a plate or serving dish, place noodles then sauce then toppings
*Please note that when noodles have been mixed with the sauce, Palabok doesn’t last very long; maximum 3 hours. I would advise to mix them only when about to be served.