PANSIT PALABOK

Cooking Procedure

Soak the rice noodles in water for about 15 minutes. Drain and set aside.

Cook the sauce by heating a saucepan. Pour-in the cooking oil.

When the oil is hot enough, put-in the ground pork and cook for about 5 to 7 minutes

Dilute the annato powder in pork broth then pour the mixture in the saucepan. Bring to a boil (If you are using anatto seeds, soak them first in 3 tbsp water to bring-out the color)

Add the shrimp cube and stir and simmer for 3 minutes

Add the flour gradually while stirring.

Add the fish sauce and ground black pepper then simmer until sauce becomes thick. Set aside.

Meanwhile, boil enough water in a pot.

Place the soaked noodles in a strainer (use metal or bamboo strainer) then submerge the strainer in the boiling water for about a minute or until the noodles are cooked. (make sure that the noodles are still firm)

Remove the strainer from the pot and drain the liquid from the noodles.

Place the noodles in the serving plate.

Pour the sauce on top of the noodles then arrange the toppings over the sauce.

Serve with a slice of lemon or calamansi. Share and enjoy!

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PANCIT MALABON

The Pancit Malabon recipe starts with a rice noodle dish, topped with a shrimp-flavored yellow sauce and assorted seafoods.

It is made much like the Pancit Palabok but the sauce is not as thick.

The name is from the place it is popularized - Malabon in Metro Manila, known for its fishponds or Palaisdaan.

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KALAMAY

KALAMAY PROCEDURES

1. Soak the malagkit overnight.
2.Grate the coconuts.
3. Extract the milk from the grated coconut two times: first, with 5 liters of water, then with 3 liters of water.
4. Pour the malagkit into the first coconut milk extract, and grind the mixture.
5. Mix sugar with the second coconut milk extract, and boil to make latik.
6. Pour the ground malagkit into the boiling latik, and stir for 4 hours or until the mixture becomes very sticky.
7 .Put the mixture into half of a coconut shell. Cool for 3 hours. Then cover with the other half of the shell.

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MAJA BLANCA

This is a popular dessert among Filipinos. It can be served with different presentations. Ordinarily, when served in the Philippines, it will contain small kernels of sweet corn inside and topped with flakes of roasted coconut meat. Often it will also have shredded Cheddar cheese on top.

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INANGIT

200g malagkit (glutinous rice)

800ml (3 1/4 cups) coconut milk

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