Filipino Pancit Palabok

Filipino Pancit Palabok Ingredients
1 pack Rice sticks (Bihon noodles)
For the Sauce:
3 cups pork broth + 1/4 cup for cornstarch + 1/4 cup for atsuete
1/2 to 3/4 lb ground pork
1 piece shrimp cube
4 tbsp of cornstarch dissolved in 1/4 cup pork broth
3 cloves garlic
1 tbsp anatto powder (atsuete) dissolved in 1/4 cup pork broth
1 small onion chopped
2 tbsp cooking oil
3 tbsp fish sauce

For the Toppings:
smoked fish (Tinapa) flakes
cooked shrimps (shelled)
pork chicharon (grounded)
fried minced garlic
hard boiled eggs
lemon or calamansi extract
spring onions

Filipino Pancit Palabok Instructions
1] Heat cooking oil in a saucepan and saute’ garlic and onion.
2] Add the ground pork and cook for 5 minutes or until the pork turns brown.
3] Add the pork broth (3 cups) and the dissolved annato (atsuete) Let it boil.
4] Add a piece of shrimp cube and fish sauce then add the dissolved cornstarch.
5] Cook until sauce becomes thick. Set aside.

Rice Sticks / Bihon Noodles
1] Place the noodles in a strainer and submerge in boiling water for about 2 minutes or until the noodles are cooked.
2] Drain the noodles and transfer to a serving plate.
3] Pour the palabok sauce and garnish with the toppings. Squeeze some lemon or calamansi.
4] Serve hot and Enjoy!

Filipino Espasol

Filipino Espasol Ingredients
2 cups coconut milk
2 cups glutinous rice flour (toasted)
1 1/4 cup sugar
1 cup sweetened coconut flakes (toasted)
1 tsp vanilla essence
1/8 cup or 1/4 cup water (if needed)
1/4 cup sweet rice flour (toasted) for dusting & coating only (I used Mochiko brand)

Filipino Espasol Instructions
1] Toast the glutinous rice flour until light brown in color. Set aside.
2] In a separate pan, toast the sweetened coconut flakes. Set aside.
3] In a wok, combine coconut milk and sugar. Bring to a boil. Continue stirring in medium heat for 5 minutes.
4] Add toasted sweetened coconut flakes and vanilla. Cook in low heat for 5 minutes.
5] Add glutinous rice flour and stir continuously. Cook until the mixture becomes thick and quite dry. Set aside. (about 30 minutes)

Note: If the mixtures gets dry immediately after combining the glutinous rice flour, you can add 1/8 cup or 1/4 cup water.
1] While waiting for the mixture to cool down, toast the sweet rice flour until color turns light brown.
2] Transfer the mixture into a board or flat surface dusted with toasted sweet flour.
3] Divide the mixture into parts or sizes according to your preference. ( I did 2 1/2 inch in diameter).
4] Roll over the sliced mixture into the toasted sweet flour.
5] Transfer to a serving plate. Enjoy!

Filipino Pork Chop Suey

Filipino Pork Chop Suey Ingredients
1 tsp. soy sauce
1/2 lb. pork, cut into thin strips
1 tsp. oyster sauce
salt and pepper, to taste
1 tsp. cornstarch
2 tbsp. cornstarch
1 to 1-1/2 cup chicken broth (or water)
2 tbsp. oyster sauce
1/2 tsp. sugar
1/4 cup vegetable oil
3 cloves garlic, minced
1 onion, chopped
1-1/2 cup baby carrots, halved
3 stalks celery, cut diagonally into 1 inch long
1/2 cup chopped red bell pepper
15 to 20 pieces snow peas, trimmed
1 can miniature cut cobs of corn, drained
1 can slice mushroom, drained

Filipino Pork Chop Suey Instructions
1] Cut the pork into thin strips. Combine soy sauce, oyster sauce, salt and pepper, and cornstarch. Stir to blend and then add the meat. Marinate for 10 to 15 minutes. Set aside.
2] In a small bowl, whisk together broth, cornstarch, oyster sauce and sugar. Stir to blend and then set aside.
3] Heat oil in a wok (or deep skillet) over medium heat. Fry pork for about 3 to 5 minutes. Add garlic and onion until soft and translucent. Stir in baby carrots for about a minute. Add the rest of the vegetables, stir-frying for a minute or two after each addition.
4] Add the cornstarch mixture. Bring to a boil. Lower the heat and continue stirring until well blended and sauce thickens. Correct seasonings.
5] Immediately remove from heat after heated through. Transfer to a serving platter. Serve hot the chop suey dish.