Calling all Filipinos (and non Filipinos :)). Keto-fied Palabok.
I used this recipe and adapted a few things https://kitchenconfidante.com/pancit-palabok-filipino-rice-noodles-with-pork-and-shrimp-sauce
Instead of Rice noodles I used kelp noodles. Make sure to soak the kelp noodles in baking soda, lemon and hot water until softened then drain. (I get kelp noodles from whole foods but you can get it on Amazon)
For the sauce, instead of corn starch I used xanthan gum. WALA!
TASTES no different than Jollibee Palabok.
by miaserenitymommy
3 Comments
For the Palabok Sauce
â–¢1 1/2 cups seafood stock
â–¢1 pound 16/20 shrimp with shells and heads, if possible
â–¢2 tablespoons olive oil
â–¢1 cup finely chopped shallot
â–¢3 teaspoons minced garlic
â–¢1/4 pound ground pork
â–¢2 teaspoons cooking wine
â–¢1 teaspoon achuete paste
â–¢1/4 cup hot water
â–¢ 1 teaspoon xanthan gum
â–¢1/4 cold water
â–¢1 1/2 tablespoons fish sauce plus more to taste
â–¢1/4 teaspoon freshly ground black pepper
For the Palabok Noodles
â–¢ Baking soda/lemon juice
â–¢1 package of kelp noodles
For the Palabok Toppings and Garnish
â–¢2 hard boiled eggs shelled and sliced
â–¢1/2 cup tinapa flakes or smoked trout
â–¢1/2 cup crumbled chicharron (pork rind)
â–¢4 green onions chopped
â–¢Lemon wedges for serving
Make the Palabok Sauce
Bring the seafood stock to a boil in a small sauce pan. Drop in the shrimp and cook until they are pink and cooked through, about 3-4 minutes. Use a slotted spoon to retrieve the shrimp. Peel the shrimp, and set aside. Return the shells to the saucepan, and let it simmer for another 10 minutes. Strain the broth and set aside.
NOTE: If you are pinched for time, skip boiling the shrimp shells substitute with shrimp bouillon dissolved in 1 1/2 cups water. If your shrimp are peeled and deveined, then use the stock as it is!
Combine the achuete paste and hot water, and set aside.
In a large skillet, heat oil over medium-low heat. Sauté the onion and garlic, cooking until the onion is transparent. Add the pork, and cook for about 5 minutes, or until fully cooked. Stir in cooking wine.
Add the shrimp/seafood sauce, achuete liquid, xanthan gum, fish sauce and black pepper, and cook, for another five minutes stirring frequently, or until the sauce has thickened. Set aside.
>WALA
*«whispers»* Pssst, OP. It’s “voila” because, I dunno, French lol 🤷
Anyway, I’m super interested in this recipe, but I’ve never tried the kelp noodles before. Are they similar to the konjac/konnyaku shirataki noodles?
Love Palabok and am trying to eat a lot more keto, this is great!!