Authentic Filipino Palabok with Shrimp and Tinapa

Ingredients:

For the Palabok Sauce

• 4 tablespoons (¼ cup) cooking oil
• 1 tablespoon minced garlic
• 1 medium red onion, chopped
• 1 tablespoon atsuete (annatto) powder
• 4 tablespoons (¼ cup) fish sauce, to taste
• 50 g (½ cup) tinapa flakes (smoked fish)
• 1 Litre (4 cups) shrimp stock
• 4 tbsp (¼ cup) cornstarch diluted in 4 tbsp (1/4 cup) water
• 1 teaspoon sugar
• Salt and pepper, to taste

For garnish:

• Hard-boiled eggs, chopped
• Cooked shrimp
• Chicharon (pork cracklings), crushed
• Spring onions, chopped
• Calamansi (or lime) wedges

For the noodles:

• 500 g (1/2 kg) Palabok noodles

How to Make Chef RV's Palabok

1. Heat the cooking oil in a pan over medium flame. Add the minced garlic and chopped onion, sautéing until translucent.
2. Add the atsuete powder to the pan, stirring to combine with the onion and garlic.
3. Mix in the tinapa flakes, followed by the patis puro. Then, add the sugar to enhance the flavors.
4. Pour in the shrimp stock, bringing the mixture to a boil. If you're allergic to shrimp or don't have shrimp stock on hand, chicken stock is a suitable substitute.
5. As the sauce boils, add the cornstarch slurry (cornstarch dissolved in water). This will thicken the sauce, giving it a gooey consistency. Allow the sauce to boil again, ensuring the cornstarch is stable.
6. Season the sauce with salt, freshly ground black pepper, and additional patis puro if needed. Set aside.
7. Cook the Palabok noodles according to the package instructions. Drain and set aside.
8. Place the cooked noodles on a serving plate, then pour the sauce over the noodles, ensuring an even coating.
9. Garnish the dish with chopped hard-boiled eggs, cooked shrimp, crushed chicharon, chopped spring onions, and calamansi wedges. For a vegetarian option, substitute chicharon with mushroom chips.

Nutritional Information:

This recipe serves approximately 6 to 8 people, with a serving size of 200 grams per person.

Per serving:

• Calories: 350 kcal
• Protein: 14 g
• Carbohydrates: 50 g
• Fat: 10 g
• Sodium: 800 mg

Please note these values are estimates only.

Ingredient Substitutions

• Tinapa flakes: substitute with smoked mackerel or Spanish sardines
• Shrimp stock: substitute with chicken stock, canned stock, or broth cubes
• Chicharon: substitute with mushroom chips for a vegetarian option
• Atsuete powder: Real annatto seeds, steep ed in hot oil, or a mix of paprika and turmeric for color
• Fish sauce (patis puro): Soy sauce, oyster sauce, or Worcestershire sauce
• Calamansi: Lime or lemon wedges

Tips and Tricks

• Make sure the cornstarch slurry is well-dissolved before adding it to the sauce to avoid lumps.
• Adjust the sauce's consistency by adding more or less cornstarch, depending on personal preference.
• For a meatless version, use mushroom chips instead of chicharon for garnish.

Frequently Asked Questions

Can I make the Palabok sauce in advance?

Yes, you can prepare the Palabok sauce in advance. Store it in an airtight container in the refrigerator for up to 3 days. Reheat the sauce in a saucepan over low heat, adding a little water if needed to thin it out before serving.

What can I substitute for annatto seeds?

If you don't have annatto seeds, you can use a mixture of 1 tablespoon paprika and 1/4 teaspoon turmeric to achieve a similar color and flavor.

Can I use other types of noodles?

While rice noodles are traditional for Palabok, you can also use other types of noodles such as egg noodles or even spaghetti. Just make sure to cook the noodles according to package instructions.

What can I use instead of chicharon?

If you can't find chicharon or prefer a vegetarian option, you can use crushed fried garlic, fried onions, or even crushed potato chips for a crunchy topping.

Can I add other toppings to the Palabok?

Yes, feel free to get creative with your toppings! You can add shredded chicken, sliced pork, sautéed mushrooms, or other vegetables like bell peppers, carrots, or cabbage.

What can I use as a substitute for calamansi?

If you don't have calamansi, you can use a combination of lime and orange juice. Mix 3 parts lime juice with 1 part orange juice to create a similar flavor profile.

Can I freeze the Palabok sauce?

Yes, you can freeze the Palabok sauce in an airtight container for up to 3 months. Thaw it in the refrigerator overnight and reheat it in a saucepan over low heat, adding a little water if needed to thin it out before serving.