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FILIPINO RECIPES
Filipino Pansit Palabok RecipeIngredients
 Noodles - 1/2 kilo of white and round mikiBoil 4 cups water, add a little salt. Putnoodles in strainer and dip in boilingwater for 5 minutes or till noodles iscooked. Drain. Transfer on plate. Topwith garnishings. Pour palabok on top.Garnish with sliced cooked eggs andchopped spring onions.Garnishings* squid adobo (pusit)* flaked fish meat (tinapa)* pork sitsaron, coarsely pounded* powdered pork sitsaron* fried minced garlic* cooked shrimps, shelled* hard boiled eggs, sliced* chopped spring onionsPalabok* 1/2 kilo fresh small crabs* (possibly w/soft shell)* 1 large onion, chopped finely* 4 cloves garlic, minced* 3 tbsp cornstarch* 1 1/2 cups water * 3 tbsp atchuete seeds or * 2 tbsp atchuete oil* 2 tbsp patis* 1 tsp vetsin
METHOD
 
 
Wash crabs, open up and extract fat top shell, squeeze out meat from body.Set fat and meat aside. Then pound crab and squeeze juice in 1 1/2 cups of water. Set aside juice till brown. Add onion. Add crabs fat meat, season withpatis. Stir for 2 minutes and add crab juice. Season With patis and vetsin. Letboil for 10 minutes , stirring constantly Then, add dissolved cornstarch, stir until it thickens.
Filipino Kare-Kare RecipeIngredients
1/2 kilo beef (round or sirloin cut) cut intocubes (for a moretraditional kare kare,use cleaned beef tripeinstead of beef)1/2 kilo oxtail, cut 2inch long3 cups of peanutbutter 1/4 cup groundedtoasted rice1/2 cup cooked bagoong alamang (anchovies)2 pieces onions, diced2 heads of garlic, minced4 tablespoons atsuete oil4 pieces eggplant, sliced 1 inch thick1 bundle Pechay (Bok choy) cut into 2 pieces1 bundle of sitaw (string beans) cut to 2" long1 banana bud, cut similar to eggplant slices, blanch in boiling water 1/2 cup oil8 cups of water Salt to taste
METHOD
 
 
1. In a stock pot, boil beef and oxtails in water for an hour or untilcooked. Strain and keep the stock.2. Heat oil and atsuete oil in a big pan or wok.3. Sauté garlic, onions until golden brown, then add the stock,toasted rice, beef, oxtail and peanut butter. Bring to a boil andsimmer for 15 minutes. Salt to taste.4. Add the eggplant, string beans, pechay and banana bud. Cookthe vegetables for a few minutes. Do not overcook the vegetables.5. You can have the option to serve with bagoong on the side andhot plain rice.
FILIPINO DESSERTS
Filipino Champorado RecipeIngredients
• 1/2 cup (more or lessto taste) sugar • 1/8 tsp. vanilla extract• 1/2 cup (more or lessto taste) unsweetenedcocoa• 2 1/2 cups water • some sweetenedcondensed milk• 1 cup glutinous(sweet/sticky) rice
METHOD
 1. Cook rice in a medium-sized saucepan with 2 1/2 cups water. Stir continually.2. When rice is ready wherein rice should be somewhat transparent, add
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rslapena

Hello, I like the recipe of the Palabok. You see, Palabok is my favorite

reply02 / 04 / 2010
thetruthwillsetyoufree

Thanks.I like palabok too.

02 / 06 / 2010
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