1 kilo ulo ng baboy or dila ng baboy, cut up
2 quartered onions
1 laurel leaf
1 tablespoon rock salt
1 tablespoon peppercorn
1/2 kilo shrimp
1/2 kilo squid (with ink sac removed)
1/2 cup achuete
1 cup minced onion
hebe or dried shrimps
1/2 kilo ground beef
3/4 cups cornstarch
1/3 cup patis
sliced green onions
1. 1 kilo ulo ng baboy or dila ng baboy– cut up. Pressure cook in 6 cups water with 2 quartered onions, 1 laurel leaf, 1 tablespoon rock salt, 1 tablespoon peppercorn for 25 minutes
(No pressure cooker?- Use 8 cups water and cook above for 55 minutes or until tender. Set aside)
Remove bones and dice meat.
2. To the broth in number 1- add shrimps. When cooked, remove shrimps and shell. Set aside shrimps.
3. Then add 1/2 kilo squid to the broth. When cooked, remove squid and slice into rings.
4. In a deep pan in 1/2 cup oil, saute 4 heads minced garlic. When brown, remove garlic and set aside.
5. Add 1/2 cup achuete (place in a strainer first to extract color and submerged in the oil) or 1 teaspoon NEKO orange food color.
When oil turns orange, remove achuete and soak in the broth to get all the color. Then add 1 cup minced onion. Add previously washed hebe (or dried shrimps). Cook until soft.
6. Add 1/2 kilo ground beef, 1 teaspoon pepper. Add broth then thicken with 3/4 cup cornstarch mixed with 2 beaten eggs and 1/3 cup patis.
For extra special palabok, put 1/2 cup Coconut powder with cornstarch and patis.
7. Serve with bihon, boiled eggs, sliced green onions, chicharon, flaked tinapa (roast tinapa in pan to get rid of fishy odor), shrimps squids, ulo ng baboy, calamansi
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