Filipino Desserts

Palabok can be a heavy snack so a small serving is just enough to fill you up. It’s thick sauce and rich taste makes it an irresistible afternoon snack.

Ingredients:
Corn oil
Garlic, minced finely
1 cup bean curd (tofu) diced
½ cup lean pork, diced
½ cup squid cut into rings
1 cup shelled oysters
2 to 3 cup shelled whole medium sized shrimps w/o the head
Pinch of salt
1/2 teaspoon ground white pepper
1 pound rice noodles (bihon)

Sauce:
cooking oil
finely minced garlic
finely minced onion
annatto liquid (around 2 tbsp) -bottled or from soaked annatto seeds
lots of garlic toasted but not burned - set aside
2 tbsp. Cornstarch
1 cup tofu - mashed into tiny pieces
1 cup pork cracklings (chicharon) - pound to powdery consistency
-1/2 c. smoked flaked fish (tinapa)
-1/2 c. minced scallions
1 cup shrimp juice **

Preparations:
** Prepare the shrimp juice by pureeing shrimp heads in a food processor or pounding them using an almires or mortar and pestle. Add 1/2 cup of water to the puree, mix, mash and strain. To save yourself from the process of shrimp juice pureeing, purchase ready-made sauces or any shrimp bisque.

1. Heat oil and saute garlic until brown.
2. Add bean curd, pork, oysters and squid. Set aside.
3. In the same skillet, leave remaining oil and cook the sauce,
4. Heat the oil. Saute garlic and onion.
5. Add anatto water.
6. Dissolve the cornstarch in the shrimp juice and add to the mixture.
7. Add the bean curd and simmer over moderate heat stirring continuously until thick.
8. Season with fish sauce and pepper- and set aside.
9. Meanwhile, soak the noodles in hot water for about 5 minutes until soft.
10. Drain noodles well and transfer into a serving platter
11. Pour the sauce over the noodles.
12. Garnish with pork cracklings, fish flakes and scallions
13. Sprinkle toasted garlic flakes and top with hardboiled eggs cut into rounds.
14. Serve hot with lemon slices and fish sauce on the side.

I came across another pancit recipe here.

Technorati Tags: filipino desserts recipe, pancit luglug recipe, snacks

Ingredients:

1 cup glutinous rice flour
1 cup sugar
3 cups coconut milk, diluted with ½ cup water
1 cup sugar
2 cups large pearl tapioca
1 ½ cups coconut cream
langka, cut into strips

Preparations:

1. Blend flour and water blend them into dough. Shape into balls measuring ¼ inch in diameter.
2. In a large pot, bring coconut milk, sugar, and tapioca to a boil. When tapioca turns transparent in color, add the rice balls.
3. Add remaining pure coconut milk when the rice balls are soft and firm. Boil for 5 more minutes.
4. Serve hot.

Technorati Tags: delicacy recipes, filipino desserts recipe, ginataang bilo bilo, native desserts, Rice balls with coconut milk