Overseas Pinoy Cooking

PANSIT PALABOK │NO MEAT│ 2 WAYS│PLANT BASED CHICHARON & PORK RIND CHICHARON TOPPINGS I am sharing my SPECIAL PANCIT OR PANSIT NO MEAT PALABOK, 2 WAYS. First one, I used vegetable chicharon topping and the second, I used the usual pork rind chicharon toppings. This is a no meat pancit palabok, I only used firm tofu, flavored with vegetables and seafood for the red sauce. In addition I used also the usual shrimp and squid toppings or garnish. For those who are not into pork chicharon use the vegetable chicharon instead. On this video I also used 2 types of palabok noodles, the regular thickness and the thick noodles, to compare which are better, I have been using the regular Super-Q palabok noodles ever since , but I was curious about the thick palabok noodles. I find the Super-Q palabok noodles easier to cook, it has a clear cooking instructions. While the thick noodles supposed to be soaked longer time some also suggested overnight, but the resultant cooked noodles were easily cut ...

Pansit Palabok, Rice Noodles with Seafood . This Pansit Palabok recipe  was inspired by Chef Dennis Leslie’s version of Pansit Palabok featured on SBS Food Safari in Australia . The dish was however cooked when I was recently on a short leave in Manila . On Chef Dennis Leslie’s version he uses alternative ingredients that provably not available in Australia . Since I am in Manila I obviously used all the usual ingredients that most Pinoy uses on their Palabok . What catches me more is Chef Dennis Leslie way of cooking the Pansit Palabok especially where he prepare the rice noodles before assembling it in a platter. Chef Dennis Leslie’s version of Pansit Palabok featured on SBS Food Safari in Australia Of course this version is not how we traditionally make our Pansit Palabok , should you are looking for other versions just click the list link below to check out other   Pansit Palabok version that we have on the archives. Palabok, Seafood Overload ...

Palabok, Seafood Overload . Palabok or pansit luglug whatever it is winner to most Pinoy. I do have already a couple of palabok recipes  including pansit Malabon recipes in the archives. Click the links below should you be interested to see the recipes. Special Pansit Palabok with Adobong Pusit Pansit Palabok, Pansit Luglug Pancit Malabon Pansit ng Taga Malabon For today it’s time to share how I made a 100% seafood palabok , I have been planning a palabok seafood overload for some time now. Last Christmas, I finally made one, a palabok  using all seafood ingredients from shell seafood toppings to tinapa shaved flakes garnishing.  The sauce was also made of crab meat instead of the usual meat sauce. This  Palabok, Seafood Overload  may be overboard but what the heck it was Christmas and time to celebrate. Here is the recipe of my  Palabok, Seafood Overload . Ingredients: 1 kilo thick palabok/bihon noodles, cooked ...

Special Pansit Palabok with Adobong Pusit. This is a special version of palabok , aside from the usual palabok garnishing I also added some smoked oysters and mussels this has made the palabok really smoky in flavour. For the palabok sauce I also added some shredded crab meat which gives the sauce a lot of texture and of course has significantly improved the flavor. The squid adobo toppings is not new it is usually one of the main toppings of Pansit Malabon . For my recipe I used small squid for better presentation, larger squid will also do the job but it has to be sliced into rings. The squid adobo has to be cooked dry and really oozing with that black squid ink. For the recipe of the squid adobo just click the link. Pansit palabok is one of the pansit noodle dish that is usually prepared during the Christmas holiday seasons . If you have not decided yet what kind of pansit would you cooked this Christmas why not try it. Now I would like to take the opportuni...

Pansit Palabok, Pansit Luglug is another popular Pinoy noodle dish. It made up of rice noodles blanch in boiling water and topped with shrimp sauce called palabok , made up of shrimp sauce that is flavoured with annatto which also give a bright orange tint. It is then topped with the paalat , a sautéed mixture of garlic, ground pork and diced firm tofu.  For added flavour and visual appeal it is garnished with smoked fish flakes, crushed pork cracklings, shrimps, boiled egg wedges, fried garlic and chopped spring onions. And served with kalamansi. On this post I used thick rice noodles, but if it is not available at your location the ordinary rice noodles or bihon is also suitable. I would recommend that the paalat and palabok should be mixed only when it is ready to serve because the pansit dish tend to dry up if not eaten immediately as the noodles will absorb the moisture of sauce. Here is the recipe. Ingredients: 1 kilo thick bihon noodles, cooked ...