rice cake confessional

adventures in eating

yum palabok

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Every good Filipino celebration requires some sort of noodle dish. Pancit canton, pancit guisado, palabok… the list goes on and on. For Brother #2’s graduation my mom made palabok. I’ve heard it referred to as Filipino spaghetti, but other than the fact that it’s noodles and sauce it’s not spaghetti-y at all. Palabok can be made with either fat or skinny rice noodles. We use cream of mushroom soup as the base for the sauce and flavor it with garlic, onions, pork, and shrimp. Achuete gives it the traditional orange color.

My favorite part about palabok are all of the mix ins: ground pork rinds (chicharon), green onion, hard boiled eggs, lemon (or kalamansi if you have it). Tinapa flakes are also good but are a little labor intensive. If you ever get a chance to try palabok, give it a shot. It’s a taste that is uniquely Filipino!


PS: Palabok + Joann’s Famous Fried Chicken = PERFECT


Written by joann

June 14, 2007 at 10:19 pm

Posted in filipino, mom's kitchen

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