Crispy Palabok

Method9 steps · about 40 min

1. 1

   Step 1: Keep the chopped white parts from the ¼ cup green-onion supply separate for the sauce, and reserve the actual green parts for the topping. Have the ready hard-boiled egg wedges, cooked peeled shrimp, crushed pork rinds, toasted garlic and lemon wedges ready. Keep the eggs and shrimp refrigerated until assembly.

   Uses ¼ cup chopped green onions, white and green parts separated

2. 2

   Step 2: Heat the 2½ cups noodle-frying oil in a wok or cooking pot to 350°F (177°C). Fry the dry rice vermicelli (250 g) in manageable batches until puffed and crisp. Lift out and drain well, then arrange on a serving plate.

   Uses 2½ cups cooking oil, for noodle frying · 250 g dry rice vermicelli

3. 3

   Step 3: Arrange half the egg wedges, cooked shrimp, crushed pork rinds, toasted garlic and lemon wedges around the crispy noodles. Add half of the actual reserved green-onion tops, keeping the remainder of each topping for the final layer.

   Uses Drained puffed crispy noodles · Half of hard-boiled eggs · Half of cooked shrimp · Half of crushed pork rinds · Half of toasted garlic · Half of lemon · Half of the actual reserved green-onion tops

4. 4

   Step 4: Heat the separate 3 tbsp sauce oil in a wok. Sauté the reserved chopped white green-onion parts until softened. Add the ground pork (½ lb), break it up and cook until browned and it reaches 160°F (71°C).

   Uses 3 tbsp cooking oil, for sauce · Reserved chopped white green-onion parts · ½ lb ground pork

5. 5

   Step 5: Add the 2 tsp annatto powder and 4 tbsp all-purpose flour to the pork and retained sauce oil. Cook while stirring for 1 minute.

   Cook annatto-flour mixture · 1 minUses Cooked ground pork with sautéed onion and retained oil · 2 tsp annatto powder · 4 tbsp all-purpose flour

6. 6

   Step 6: Gradually stir in the 2½ cups water and bring the sauce to a simmer, stirring to distribute the flour.

   Uses Annatto-flour pork mixture · 2½ cups water

7. 7

   Step 7: Add the Knorr Shrimp Cube (1), smoked fish flakes (2 tbsp) and ½ tsp onion powder. Simmer while stirring for 3–5 minutes, until the cube dissolves and the sauce thickens. Thin with extra water as needed, then season to taste with fish sauce and ground black pepper.

   Simmer palabok sauce · 5 minUses Simmering annatto pork sauce · 1 Knorr Shrimp Cube · 2 tbsp smoked fish flakes (tinapa), bones removed · ½ tsp onion powder · Extra water, to thin the sauce as needed · Fish sauce, to taste · Ground black pepper, to taste

8. 8

   Step 8: Pour the hot sauce over the crispy noodles just before serving. Add the remaining half of each topping: egg wedges, cooked shrimp, pork rinds, toasted garlic, lemon wedges and the reserved green-onion tops.

   Uses Crispy noodles with first half of toppings · Hot finished palabok sauce · Remaining half of hard-boiled eggs · Remaining half of cooked shrimp · Remaining half of crushed pork rinds · Remaining half of toasted garlic · Remaining half of lemon · Remaining half of the actual reserved green-onion tops

   
9. 9

   Step 9: Serve promptly, sharing the platter between 4 people. Refrigerate any leftovers promptly in a covered container and use within 3–4 days; reheat leftovers to 165°F (74°C).

   Uses Completed crispy palabok