Pro Tips
**Chef's Tips & Troubleshooting:**
- Cook shrimp and squid quickly over high heat — they turn rubbery in under 3 minutes.
- Do not overcook shrimp — they are done as soon as they turn pink and curl into a C-shape.
- For fried fish, score the skin lightly so the heat penetrates evenly and prevents curling.
- Use fresh seafood whenever possible — frozen releases excess water and dilutes the sauce.
Cooking Tips
Pat the meat completely dry with paper towels before frying — moisture is the enemy of crispiness. Use a thermometer to maintain oil temperature at 350–375°F (175–190°C). If the oil is too cool, the food absorbs grease; too hot and it burns on the outside before cooking through.
Ingredient Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Crispy dishes are best enjoyed fresh — they lose their crunch when stored. If you must store leftovers, reheat in an air fryer or oven at 375°F (190°C) for 5–7 minutes to restore crispiness. Avoid microwaving crispy dishes — the steam makes the coating soggy. Use a toaster oven or stovetop skillet instead. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Crispy Palabok
The crispy version of a savory, flavorful Filipino noodle dish enriched with the flavors of shrimp, garlic, fish flakes and pork.
Instructions
- Heat 2 ½ cups of cooking oil in a wok or cooking pot. Once the oil reaches 350F, fry the vermicelli until it gets puffed and crispy. Remove from the pan and let the oil drip off. Arrange on a serving plate. Also arrange half of the topping ingredients around the plate.
- Make the sauce by heating the oil in a wok. Saute the white part of the green onion until it softens. Add the ground pork. Saute until it browns.
- Fold in the annatto powder and flour. Continue cooking while stirring for 1 minute.
- Pour the water into the wok. Bring it to a simmer.
- Add Knorr Shrimp Cube, smoked fish flakes, and anion powder. Continue to simmer while stirring for 3 to 5 minutes. Make sure to add more water if the sauce needs to be thinned down. Season with fish sauce and ground black pepper.
- Pour the sauce over the crispy noodles (Note: it is recommended to do this while the sauce is hot). Top with the remaining ingredients.
- Serve.
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Pro Tips & Troubleshooting
- Cook shrimp and squid quickly over high heat — they turn rubbery in under 3 minutes.
- Do not overcook shrimp — they are done as soon as they turn pink and curl into a C-shape.
- For fried fish, score the skin lightly so the heat penetrates evenly and prevents curling.
- Use fresh seafood whenever possible — frozen releases excess water and dilutes the sauce.
Cooking Tips
Use a thermometer to maintain oil temperature at 350–375°F (175–190°C). If the oil is too cool, the food absorbs grease; too hot and it burns on the outside before cooking through.
Substitutions
Storage & Reheating
Crispy dishes are best enjoyed fresh — they lose their crunch when stored. If you must store leftovers, reheat in an air fryer or oven at 375°F (190°C) for 5–7 minutes to restore crispiness.
Avoid microwaving crispy dishes — the steam makes the coating soggy. Use a toaster oven or stovetop skillet instead.
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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