Pancit Palabok Filipino Rice Noodles With Pork And Shrimp Sauce Food

PANCIT PALABOK (FILIPINO RICE NOODLES W/ PORK & SHRIMP)

Steps:

• Chicharon: Place chicharon in a food processor and grind until it becomes small, tiny pieces. Transfer into a bowl and set aside.
• Scallions: Clean scallions over running water and cut them on a bias in ¼ inch slices. Place them in a bowl of water, stir them around, and soak for about two minutes. Drain and transfer to a new container and set aside.
• Limes or calamansi: Clean limes in water to remove any dirt or residue and cut them into wedges.
• Fried garlic slices: Peel and cut garlic into very thin slices (about 2 mm). I like to use a mandolin on a very thin setting. Add one inch of vegetable oil to a small pot over medium-high heat and wait until it reaches 350 °F. Lower the garlic slices into the hot oil and fry for about two minutes or until they turn a slight golden brown. Remove the garlic and place onto a towel to remove excess oil. Set aside for later.
• Boiled eggs: Add eggs into a small sauce pan over medium-high heat and add water making sure to cover the eggs. Boil eggs in boiling water for 10 minutes. Remove the eggs and run them over cold water until they cool. Peel the eggs and slice into quarters. Set aside.
• In a small pot over medium heat, add the seafood stock. Bring to a simmer and then add the prepared shrimp.
• Cook shrimp for about two to four minutes or until the shrimp turns pink and feels firm to the touch.
• Remove shrimp from the stock and into a chopping board. IMPORTANT: save about 1 oz or ¼ of the shrimp to use for toppings. Use a sharp knife to chop the shrimp into minced pieces.
• Submerge bihon (rice noodles) in cold water for 15 minutes.
• In a large saucepan over medium heat, add oil and onion. Saute onion for about two minutes or until they become slightly translucent. Add the garlic and cook for another 30 seconds or until fragrant.
• Add the ground pork and chopped shrimp into the saucepan. Stir the mixture to incorporate the onion and garlic.
• Add the seafood stock and stir again.
• In a separate bowl, whisk the annatto powder and water until it's combined. Then, add this annatto liquid, fish sauce, salt, and pepper into the saucepan and stir. Cook for about two minutes.
• In a separate bowl, whisk the cornstarch and water. Then add this cornstarch water into the large saucepan. Continue to cook the sauce for about eight to 10 minutes or until it's thickened.
• Remove the pan from the heat and set aside.
• In a pot over medium high heat, add the water and wait for it to boil. Carefully lower the soaked rice noodles and stir. Boil for two minutes or until the noodles are soft (they should not be al dente).
• Transfer the noodles into an iced cold bath for about two minutes to stop the cooking process. Move the noodles into a strainer to remove excess water. You can also squeeze the noodles softly over the strainer to remove the water.
• To assemble pancit palabok: Spread out the rice noodles over a large serving platter and use a ladle to spread out the palabok sauce over the noodles. Then, layer the toppings however you desire on top.
• Serve immediately with extra limes/calamansi and chicharon powder on the side.

PANCIT PALABOK (FILIPINO RICE NOODLES WITH PORK AND SHRIMP SAUCE)

Steps:

• Bring the seafood stock to a boil in a small sauce pan. Drop in the shrimp and cook until they are pink and cooked through, about 3-4 minutes. Use a slotted spoon to retrieve the shrimp. Peel the shrimp, and set aside. Return the shells to the saucepan, and let it simmer for another 10 minutes. Strain the broth and set aside.
• NOTE: If you are pinched for time, skip boiling the shrimp shells substitute with shrimp bouillon dissolved in 1 1/2 cups water. If your shrimp are peeled and deveined, then use the stock as it is!
• Combine the achuete paste and hot water, and set aside. Combine cornstarch with cold water and set aside.
• In a large skillet, heat oil over medium-low heat. Sauté the onion and garlic, cooking until the onion is transparent. Add the pork, and cook for about 5 minutes, or until fully cooked. Stir in cooking wine.
• Add the shrimp/seafood sauce, achuete liquid, cornstarch slurry, fish sauce and black pepper, and cook, for another five minutes stirring frequently, or until the sauce has thickened. Set aside.
• Meanwhile, make the noodles. In a separate deep-sided skillet, bring 4 cups of water to a boil over high heat. Add the noodles and cook for about 3 minutes, or cooked according to package directions. Drain the noodles and place in a serving dish.
• Reheat the sauce, if necessary, and pour over the noodles. Garnish with sliced eggs, smoked fish, green onions, and lemon wedges. To eat, toss the noodles in the sauce with a squeeze of lemon juice and enjoy.

PANSIT PALABOK (RICE NOODLES WITH SHRIMP SAUCE)

Steps:

• In a small saucepan, melt the butter over medium heat, then whisk in the flour and cook, whisking continuously, until the flour and butter are totally combined and have turned a light blond color.
• Immediately whisk in 2 cups (480 ml) of the warm stock and bring the mixture to a boil, then stir and simmer over low heat until the sauce thickens, about 10 minutes. If it gets too thick, add a little more stock. Season with fish sauce, then set the sauce aside and keep hot.
• In a large skillet, heat the vegetable oil over medium heat. Add the garlic and cook, stirring continuously, for 1 minute. Add the shrimp and squid and cook, stirring often, until the shrimp begin to curl and turn pink, about 5 minutes. Turn off the heat.
• Put the warm cooked noodles on a serving platter and spoon the warm sauce over the center of the platter. Top the noodles with the cooked shrimp and squid, alternating shrimp and squid around the platter. Sprinkle on the crushed pork rinds, smoked tofu, and tinapa.
• Serve immediately with lemon wedges.
• Shrimp Stock:
• In a stockpot, heat the vegetable oil over medium heat. Add the onion and cook, stirring occasionally and making sure not to let it brown, for 4 minutes, or until soft. Add the garlic and shrimp shells and cook, stirring continuously, until the shells turn pink.
• Add the annatto seeds, crab paste, lemon juice, fish sauce, bay leaves, peppercorns, and 12 cups (3 L) water and raise the heat to high. Bring to a boil, reduce the heat to medium, and simmer for 1 hour. Strain the stock, discarding the solids, and set it aside until ready to use or refrigerate it overnight. Reheat it gently before making the sauce.
• Leftover stock can be stored in an airtight container in the refrigerator for up to 1 week or in the freezer for up to a month.

PANCIT PALABOK (PANCIT LUG-LUG)

Steps:

• For the shrimp sauce:.
• Place the shrimp heads in a food processor and add enough water to come up to two-thirds the level of the shrimp. Blend until smooth. Strain the shrimp head mixture through a fine mesh strainer, using your hands to squeeze out all of the liquid, and then discard the solids. Return the strained liquid to the food processor. Add the shrimp bodies and puree into a smooth paste. Set aside.
• Heat a large wok or large deep skillet over medium-high heat until hot. Add the oil and saute the garlic, stirring often, until golden brown. Add the annatto seeds with some of their soaking liquid and the blended shrimp paste. Sprinkle in the salt. Simmer for 10 to 15 minutes, and then add more salt to taste.
• For the palabok:.
• Toast the flour in a saucepan until light chestnut in color. Whisk in the salt and 3 cups water until smooth. Saute the garlic in oil in a work or large skillet until golden brown. Do not overcook. Add the annatto to the flour mixture and then strain the garlic oil into the pan. Simmer over medium heat, stirring constantly, until thickened.
• For the noodles:.
• Cook the noodles in a pot of boiling water for 7 to 10 seconds. Drain.
• To assemble:.
• Divide the noodles among 4 to 6 plates. Spoon the palabok and shrimp sauce over the noodles. Garnish with chicharron, green onions and eggs. Serve with lemon wedges.

PANCIT PALABOK (RICE NOODLES WITH CHICKEN RAGOUT AND SHRIMP)

Steps:

• Add the chicken breasts and thighs to a large pot. Cover with about 8 cups water (the chicken should be fully submerged), add 3 tablespoons salt, and bring to a boil over high. Once the mixture comes to a boil, reduce heat to medium-low and simmer until meat is cooked through and can be ripped off the bone easily, about 40 minutes.
• Transfer the chicken to a bowl to cool, and reserve the cooking liquid. Once the chicken is cool enough to handle, discard the skin. Tear the chicken into bite-size pieces and shred into thin strands. Discard the bones.
• Meanwhile, prepare the shrimp: Bring 4 cups water and 1 tablespoon salt to a boil in a medium saucepan. Once it comes to a boil, add the shrimp and cook just until pink and tender, about 2 minutes. Pour into a colander, straining and discarding the liquid, then quickly transfer the shrimp to a large bowl of ice water just until chilled, about 2 minutes. Strain shrimp, transfer to a bowl and refrigerate until use.
• Prepare the eggs: Bring a large saucepan of water to a boil over high with 1 teaspoon salt, and prepare an ice bath in a large bowl. Carefully drop in the eggs, one at a time, reduce the heat to a gentle simmer over low and cook, 9 minutes. Transfer eggs to the ice bath and let cool. Drain, then carefully peel.
• Heat the oil over high until shimmering. Add the annatto powder and stir until toasted, slightly darkened and fragrant, about 1 minute. (The natural yellow food coloring dyes the oil a robust hue.) Add the onions, celery, garlic and 1 tablespoon salt, and cook, stirring occasionally, until softened, about 8 minutes. Deglaze with 4 cups reserved chicken stock.
• Add the shredded chicken and simmer, constantly mashing the chicken with a whisk to promote shredding until the chicken has braised and disintegrates into fine threads, and the sauce has thickened, about 30 minutes. Add fish sauce and black pepper to season.
• Line a large baking dish with banana leaves, if using. Add the cooked noodles to the dish, top with an even layer of warm chicken mixture, followed by most of the sliced scallions. Top with alternating rows of hard-boiled eggs (thinly sliced crosswise into rounds) and shrimp, squeezing about a half a lemon over the surface or calamansi juice if you have it. Then top with a crunchy mix of chicharron, fried garlic, a few more sliced scallions, a coarse crack of black pepper and remaining lemons or calamansi on the side, for serving.