Pancit Palabok | Extra special with lots of toppings! скачать в хорошем качестве

Pancit Palabok | Extra special with lots of toppings!

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. 🖨️ Get Printable Recipe and Tips: https://www.kawalingpinoy.com/pancit-... ✔️ Subscribe to my Channel:    / @kawalingpinoyblog   🔔 RING the BELL Icon to get notifications when I have a new video up. How to Make Pancit Palabok ✅Ingredients 1 package (8 ounces) rice noodles For the sauce shrimp heads ( reserved from peeling the shrimp) 5 cups water 1/4 cup canola oil 2 tablespoons annatto seeds 1/3 cup flour 2 pieces shrimp bouillon salt and pepper to taste For the Toppings 1/2 pound shrimp canola oil 1/2 pound pork belly, diced 8 ounces firm tofu 1/2 cup tinapa flakes 1 head garlic, peeled and minced 1 cup pork cracklings (chicharon), crushed 4 hardboiled eggs, peeled and quartered 1/4 cup green onions, chopped calamansi or lemon, cut into wedges ✅Instructions In a large bowl, soak rice noodles in water for about 1 to 2 minutes or just until loosened. Drain well. In a pot over medium heat, bring about 6 cups water to a brisk boil. Add noodles and cook for about 1 minute. Drain well. For the Toppings Peel shrimp, leaving tail intact. Reserve shrimp heads. In a saucepan over medium heat, bring 1 cup water to a boil. Place shrimp in a fine-mesh sieve and dip in the boiling water until the shrimp change color. Remove from the pot and set aside. Reserve liquid. In a skillet over medium heat, add the pork belly and cook, stirring occasionally, it releases oil. Continue to cook until browned and cooked through. Remove from pan and drain on paper towels. Drain tofu from packing liquid and wrap with paper towels to rid of extra moisture. Cut into ¼-inch cubes. In a wide pan, heat about 1-inch deep of oil. Add tofu and deep-fry until golden brown and crisp. Using a slotted spoon, remove from, and set aside. In a pan over medium heat, add 1 tablespoon oil. Add tinapa flakes and cook, stirring regularly, for about 1 to 2 minutes or until lightly browned and heated through. Remove from pan and set aside. In a small pan over low heat, heat about ¼ cup oil. Add garlic and cook until lightly browned and crisp. With a slotted spoon, remove toasted garlic and drain on paper towels. Reserve 3 tablespoons of the garlic oil. For the Sauce With a knife, coarsely chop reserved shrimp heads. In a pot over medium heat, combine shrimp heads and 5 cups water. Bring to a boil, skimming any foam that rises on top. Lower heat and simmer for about 10 minutes to extract flavor. Using a fine-mesh strainer, strain liquid and discard shrimp solids. Reserve 5 cups of the stock. In a saucepot over medium heat, heat ¼ cup canola oil. Add 2 tablespoons of annatto seeds and cook, stirring regularly, until oil is infused with deep-orange color. With a slotted spoon, remove seeds and discard. Add flour and cook, stirring constantly, for about 1 minute or until smooth. Slowly add shrimp stock, whisking vigorously to prevent lumps. Bring to a boil and then lower heat to a simmer. Add shrimp bouillon and stir until dissolved. Cook, stirring regularly, for about 3 to 5 minutes or until thickened. Season with salt and pepper to taste. To assemble Place noodles onto serving plates. Spoon sauce over noodles. Top with shrimp, chicharon, fried pork, crispy tofu, tinapa flakes, hardboiled eggs, toasted garlic bits, and green onions. Serve with calamansi wedges. Thanks for watching! Don't forget to push "LIKE," leave a COMMENT below, and SUBSCRIBE to my channel! Make sure to ring the BELL button to get notified when I have a new video up. Enjoyed the video? Please SHARE! For more delicious recipes: https://www.kawalingpinoy.com/ Follow me on Facebook:   / kawalingpinoy   #pancitpalabok