Recipe Ingredients:
6 na tasang sabaw na inilagang manok
1- 1/2 tasang tinadtad na mais
1 kutasarang tinadtad na celery
betsin asin paminta
6 na busil ng mais
Cooking Instructions:
Lutuin sa mahinang apoy ang manok . Kapag luto na, isama ang isang kutsarang asin. Pakuluin sa loob ng kalahating oras. Sa tagal na ito, pagkaraang lumabot ang manok, maari ng hanguin. Kumuha ng panala at salain ang sabaw. Ang panala ay paraang pabilog na may uka sa gitna na yari sa maliit na alambre at may hawakan. naghihitsura itong kutsaron o panalok. lamang ito, ay mayroong maliliit na masinsing mga butas. Mayroon ding mga panalok na yari sa nilalang maninipis na kinayas na kawayan. Ito ay ginagamit din sa pananalok ng mami sa mga mamihan.
Ihiwalay sa buto ang laman ng manok. Tadtarin nang pino ang laman ng manok saka ilagay sa sabaw.Ang anim na busil ng sabaw . Isama rin ang sibuyas, asin , betsin, celery at paminta.
Pakuluin ng mga ilang minuto at pagkaraan ay maaaring na itong ihain ng mainit. Ilagay sa salad bowl o malaking mangkok. Salukin ang niluto sa pamamagitan ng kutsaon o sandok na yari sa bao ng niyog.
We Filipino love to eat pancit, bihon and spaghetti’s. It is one food that is well loved by the Filipino.
One of which is called palabok. Because of the the bright orange sauce and toppings, it makes it an attractive dish and garnish while the term luglug was derived from the sound that the noodles make when the bamboo steamer is dipped in the boiling water.
Ingredients:
½ kilo bihon, soaked in water
until softened then drained
Palabok sauce:
¼ cup atsuete seeds in soaked in
¼ cup water
2 cups shrimp juice
6 tablespoons all-purpose flour
½ cup water
salt or patis and pepper
Toppings:
1 cup cooked pork, cut into strips
2 pieces fried tokwa, cubed
½ cup flaked tinapa
½ cup pounded chicharon
2 eggs, hard-boiled then sliced
½ cup boiled and shelled shrimps
½ cup finely chopped spring onions
1 tablespoon fried garlic
Directions:
Prepare Palabok Sauce:
1. Strain atsuete then combine atsuete water with shrimp juice in a saucepan.
Disperse flour in water then add to the pan.
2. Bring to a boil and cook with constant stirring until thick.
Season to taste.
Cook Noodles:
3. Boil water in a pot.
4. Place noodles in a bamboo strainer or luglugan.
5. Dip in the boiling water and cook until tender but firm.
6. Drain well. Transfer to a platter.
Presentation:
7. Top noodles with sauce.
8. Over the sauce, arrange the pork and tokwa pieces.
9. Sprinkle with tinapa and chicharon.
10. Garnish with sliced egg, shrimps, spring onions and garlic.
11. Serve with kalamansi.
You will really love this recipe. Try to make palabok at home.
Bangus is considered as the National Fish of the country. I will give you list of the different recipe we can do in the bangus.
Here are the delicious recipes of bangus:
Lumpiang Bangus (Milkfish Springrolls) - a tasty springroll recipe made from bangus or milkfish flakes. A superb addition to your menus for any occasion!
Bangus Nilagpang - A dish from Western Visayas Region VI. Broiled milkfish, tomatoes and onions with spices.
Sinigang na Bangus ( Stewed Milkfish in Tamarind ) - sinigang na bangus or milkfish is an all time favorite dish of filipinos. The sour taste of tamarind gives the distinctive taste.
Creamy Bangus in a Blanket - cooked bangus in coconut milk and stuffed with bagoong mixture.
Sardinas na Bangus - recipe on how to make milk fish sardines.
Bangus Belly A la Pobre - marinated and fried milk fish bellies.
Paksiw sa Bangus - boiled milk fish in vinegar and water with spices and vegetables.
Stuffed Milk Fish (Rellenong Bangus) - fried stuffed milk fish with it's own deboned fish meat.
Olive Flavored Royal Bangus - same as rellenong bangus with stuffed olives and olive oil.
Dinengdeng with Inihaw na Bangus - broiled milk fish topped with cooked vegetables(dinengdeng).
Grilled Milk Fish ( GrilledBangus ) with Stuffings - Grilled milk fish stuffed with onions and tomatoes then wrapped with banana leaves.
Adobong Bangus - fried milk fish cooked in soy sauce and vinegar.
Totsong Bangus - fried milk fish cooked in fermented soy cake.
Cardillong Bangus - fried milk fish sauted in onion and tomatoes then simmered with slightly beaten egg.
Tiim na Bangus- stuffed milk fish with spices and vegetables, marinated, wrap in banana leaves then deep fried.
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