Normally I would go for an all-from-scratch recipe, but since tonight is karate night and I need to get something on the table really quick, AND I’ve got bihon downstairs, AND I’ve got shrimp in the freezer, AND I haven’t had palabok in a while because of the “allergy diet”, it HAD to be this.
While I am not a fan of taking unnecessary short-cuts to produce a high-quality dish (e.g., microwaving frozen fish or meat to defrost or cook quickly, using premade mixes and sauces, etc.), there are two Pinoy things that I’m not afraid to rely on should the need arise… kare-kare mix and palabok mix. They are both (usually) made well and without any artificial ingredients, and the results you’ll get are very close to what you would have had you started from fresh everything.
Several tips for making palabok:
Boiling eggs
The method that has always worked for me goes like this:
Put cold eggs in a saucepan. Add cold tap water to cover. Bring to a boil over high heat. The moment it starts to boil, turn off the heat. Let stand for 12 minutes. After 12 minutes, take the pan to the sink and add cold water to the pan until all the hot water has been drained away. You can either let the eggs sit in the cold water until you’re ready to peel them, or you can peel them immediately. The easiest way to do this is to take the egg and hit it on the side of the sink or on your counter, repeatedly, turning it over and over in your hand, until the egg shell is cracked all over. Then, under cool running water, peel your egg. The peel should come off quickly and painlessly. You are then rewarded with perfect eggs, with none of that unappetizing green stuff covering the yolks (a sign that they have overcooked).
Cooking shrimp to put in other dishes:
Start with fresh shrimp (unpeeled). Bring water (flavored with seasonings or not) in a large saucepan to a boil. When water is boiling, drop in shrimp, cover the pan, turn off the heat, and let stand about 10 minutes (adjust the time depending on whether you’re cooking small or large shrimp). Voila! Perfectly cooked shrimp. What I love about this is you could season your water with a bit of salt, a bit of sugar, and your shrimp will end up tasting like it just came out of the ocean. What’s wonderful about this technique also is that the shrimp isn’t overcooked, it has awesome texture and juiciness you would only normally find at oceanside eateries.
Frying garlic:
Heat up oil in a skillet or small saucepan over medium heat. When hot but not smoking, add minced garlic, and stir constantly until JUST golden. Take off the heat and drain in a sieve. (You may save the oil, now nicely fragrant and garlicky for use in a stir-fry.) Further drain, if desired, on paper towels. You DO NOT want burnt garlic, so making this condiment requires your unwavering attention.
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