ANG SEKRETO SA MASARAP NA PALABOK скачать в хорошем качестве

ANG SEKRETO SA MASARAP NA PALABOK

PANCIT PALABOK Prep time: 30 minutes Cooking time: 15 minutes Yields: serves 6 toppings: 4 tbsp cooking oil 8 cloves garlic, minced 1 1/2 lbs of cooked firm tofu,diced 1 lb small size shrimp, peeled and deveined -reserving the shells and heads fish sauce ground pepper 8 oz chopped onions 5 cloves of garlic, minced 2 cups broth or water 4 cups broth or water (another batch) 2 tbsp annatto or achuete powder 2 1/2 tbsp cornstarch dissolved with 1/2 cup water (slurry) 2 cups ground chicharon 2 cups toasted ground tinapa TOPPINGS: Cook garlic for 30 seconds then add tofu. and cook for 2 minutes add shrimp and cook for Season with fish sauce and ground pepper Stir and cook for 2 minutes until shrimp is cooked. Set aside. This is your topping. CALDO OR PALABOK SAUCE Meanwhile, clean same pan with paper towels add 3 tbsp cooking oil and preheat Saute onions for 3 minutes. then add garlic and cook for 1 minute. turn off heat and cool it down. then combine the cooled cooked onions with the shrimp stock in the blender. Process until smooth. Add 4 cups of broth in the same pan. then add shrimp juice into the pan.Strain if you prefer to make it smooth. Bring to a boil. After 3 minutes Uncover. Season with fish sauce and ground pepper. Add slurry. keep whisking until sauce is thick. Turn off heat. Sauce is done. BELOW IS HOW TO MAKE SHRIMP JUICE OR STOCK: Combine all the shells and heads of the shrimp with 2 cups broth or water in a blender. Add anatto powder to the blender. Process until smooth. Strain to remove unprocessed shells. To serve, Place cooked noodles in a plate Add sauce add tofu and shrimp toppings Add chopped scallions and toasted tinapa Add crushed chicahon. Serve with hard boiled eggs and lemon wedges Enjoy.