pancit palabok

my Mama's favorite. 

Ingredients

Palabok Noodles / Sauce

1/2 kilo miki noodles

1/2 kilo small crabs

5 cloves of garlic, minced

1 onion, chopped

2 tablespoons of atchuete seeds or oil

2 tablespoons of patis (fish sauce)

4 tablespoons of cornstarch, dissolved in water

1 teaspoon of monosodium glutamate (MSG)

1 1/2 cups of water

Palabok toppings

Tinapa flakes (smoked fish)Cooked shrimps, shelledSquid adobo, sliced into ringsPork chicharon, groundedSpring onions, choppedHard boiled eggs, shelled, slicedFried garlic, mincedFresh calamansi (lemon), sliced

Extract fat and meat from clean crabs, set aside.

Pound crab and extract juice on 1 1/2 cups of water

On a pan, sauté garlic and onions until golden brown then add crab fat, crab meat, 1 1/2 cups of crab wash, patis and MSG. Bring to a boil and simmer for 10 minutes.

Add corn starch and continue to simmer while constantly stirring until thick.

Put miki noodles in a strainer and dip in boiling water for 5 minutes or until cooked.

Lay drained noodles on a platter and pour the palabok sauce. Garnish with toppings and serve.

 

rellenong bangus

this is why i loved bangus. this is just one of a kind dish that any people would surely love.

Ingredients

1 big bangus (milkfish)

3 cloves of garlic, minced

1 onion chopped

2 tomatoes, diced

1 egg

1/4 cup lemon juice

1 small carrot, finely chopped

1/4 cup soy sauce

4 tablespoons of cooking oil

ham, finely chopped

raisins

cooked peas

salt and pepper to taste

Scale and remove the intestines of the bangus.

With a very sharp knife, slowly remove the meat of the fish from the skin through the opening cavity below the head. Remove the spine by snapping off the bone at the base of the tail and head. Use a long spoon to scrape all the meat from the skin.

Marinate the head and skin in lemon juice, soy sauce and pepper.

Boil in 1/2 cup of water the bangus meat with some salt for 5 minutes.

Sauté the garlic and onions until slightly brown then add the tomatoes and carrots until tender.

Add the chopped ham, cooked peas, raisins and the bangus meat to the mixture. Cook for an additional 5 minutes. Salt and pepper to taste.

Add a beaten egg to the sauté and mix well.

Stuff the mixture inside the bangus skin and head. Sew the cavity if needed.

Fry in oil until golden brown.

slice slightly diagonal (1 1/2 inch thick) and serve.

Kinilaw

everytime there is a visitor who dines with us my Pap used to serve this dish and all of them says that my Pap makes the best kinilaw they have ever tasted. he shares to me the secret.

1/2 kilo tuna (cubed)
1/2 cup sukang tuba
2tbsp minced ginger
1 minced onion
salt and pepper to taste
chillies
1 bell pepper minced
coconut cream or evap milk
half of tabon2x (see note)

Wash the fillets and trim any remaining skin and bones. Cut into one-inch cubes. Place in a glass bowl and sprinkle with salt and pepper. Mix well. in another bowl scrape the tabon2x using a spoon pour the vinegar mixed well and extract the juice.strain and mixed with the fish fillet.

Add the chili peppers, bell pepper, ginger and onion. Mix well and chill for another 20 minutes. Pour in the coconut cream, mix well and serve cold.

note: tabon tabon is only found in the markets of mindanao. this is how tabon tabon looks like