Sauce

how to make a palabok sauce | Family Cuisine

Palabok sauce is a popular Filipino dish that can be served as a side or as an appetizer. It is usually made with egg, cornstarch, and sugar.

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How to make a palabok sauce

Pancit Palabok is a delicious Filipino noodle dish topped with shrimp gravy, shrimp, smoked fish flakes, pork cracklings, and eggs. Hearty and savory, it’s perfect as a light meal or anytime snack.

Pancit Palabok is a delicious Filipino noodle dish topped with shrimp gravy, shrimp, smoked fish flakes, pork cracklings, and eggs. Hearty and savory, it

Reading: how to make a palabok sauce

Pancit palabok is yet another example of Filipino’s affinity for noodle dishes.

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However, unlike the stir-fried bihon guisado or the broth-filled sotanghon soup, pancit palabok is smothered in a flavorful shrimp sauce and topped with a delectable mishmash of smoked fish flakes, crushed pork cracklings, crisp bacon, boiled shrimp, fried garlic bits, hard-boiled eggs, and green onions.

The above are my preferred toppings but feel free to choose your own mix-ins. Steamed squid, mussels, fried tofu cubes, ground pork, crispy fried shallots and chopped lechon kawali are just some of the delicious ways you can kick things up.

Pancit Palabok is a delicious Filipino noodle dish topped with shrimp gravy, shrimp, smoked fish flakes, pork cracklings, and eggs. Hearty and savory, it

As you can see from the recipe below, making this noodle dish can be a very elaborate process what with the myriad of ingredients. I suggest preparing the toppings first as you will need the rendered fat from the bacon, the oil used in frying garlic, and the liquid used in cooking the shrimps to bring an extra depth of flavor to the sauce.

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It is customary to pre-mix the noodles, sauce, and toppings before serving the Pancit palabok for a party but although still flavorful, I find it a little less appetizing when it’s dried out and barely warm.

The way I serve it for a crowd, I keep the palabok sauce continuously heated in a crockpot. I set the various toppings individually in small serving containers and place the cooked rice noodles on a large platter with a chafing dish filled with hot water alongside it on the buffet table. The guests can then use a noodle strainer (this is an affiliate link) to briefly dip (takes but a few seconds as they’re already cooked) the noodles in the hot water to reheat and pile on the shrimp sauce and toppings as they like.

I have to admit, this method involves a bit more work and the queue can get really crazy around the buffet table but the guests do appreciate the novelty of pulling together their own plate of palabok. Not only is the pancit fresh and hot, bonus points for being able to pick their own choice of toppings!

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