Thursday, August 29, 2013


A perfect menu for your “meryenda”. Palabok is a Flipino dish composed of spaghetti,  and shrimp to make the dish perfect.

200g spaghetti boiled and refresh in cooled water to stop cooking
500g shrimp or prawns shelled and deveined
4 cloves garlic finely minced
1 onion finely minced
3 tbsp. achuete seeds steeped in ¼ cup hot water
(Saffron can take place achuete if unavailable but use only 1 big pinch)
2 cups crushed pork cracking
(chicharon or pork skin that s boiled, dried then fired)3 anchovy fillets
Olive oil for sautéing
1 tbsp. flour
Salt to taste
Lemon wedges
Chopped spring onions hard boiled eggs for garnish

Boil shrimp shells and heads in 1 liter of water until reduced by half. Place shrimps in hot stock and let poach till done then set aside.

In another pan sauté anchovies, onions and garlic in some olive oil. Pour achuete water in an add shrimp stock.

Let simmer for 5 minutes and pour in flour dissolved in 2 tbsp. water. Let sauce thicken and season with more salt if desired.

When sauce has thickened, toss spaghetti in to reheat and fold in half of the crushed pork cracking.

Plate spaghetti and sprinkle remaining cracking on top. Garnish with egg wedges, spring onions and lemon wedges.

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