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Creamy Palabok

Creamy Palabok

If you love trying new flavor combinations, you're in for a real treat with this Creamy Palabok! It's a tasty fusion of two Filipino favorites: the classic palabok and Filipino-style pasta carbonara. It features a creamy sauce and delectable toppings for a fun and delicious mashup you won't want to miss.

⏱ Prep: 0 min ⏱ Cook: 400 min

Ingredients

  • 0.25 cup oil
  • 0.5 lb ground pork
  • 1 tbsp fish sauce
  • 1 packet chicken bouillon
  • 2 packs (250 ml each) heavy cream
  • 8 piece poached shrimp
  • 1 cup fried tofu cubes
  • 2 tbsp fried garlic bits
  • 1 cup tinapa flakes
  • 1 cup chicharon, crushed
  • 0.25 cup chopped green onions
  • 4 hardboiled eggs, peeled and quartered
  • 0 calamansi

Instructions

  1. Cook noodles in boiling water according to package directions. Drain it well.

  2. In a pan, heat about until the color is extracted. Remove the seeds from the pan.

  3. Cook ground pork until it gets lightly browned, breaking apart with the back of the spoon.

  4. Add fish sauce and chicken bouillon. Stir to distribute.

  5. Add heavy cream and simmer until the pork is fully cooked and the sauce slightly thickens.

  6. Arrange noodles on a serving platter and spoon palabok sauce on top. Garnish with shrimp, tofu, tinapa flakes, crushed chicharon, garlic bits, and green onions.

  7. Cook the sauce on low heat and do not boil, as the extreme change in heat might curdle the cream.