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.
- Cook fish fillets skin-side down first until the skin is crispy before flipping.
- Add fish sauce gradually when cooking seafood — its strong flavor can easily overpower delicate fish.
Cooking Tips
Seafood cooks quickly — remove it from heat the moment it turns opaque and flakes easily with a fork. Overcooking makes it tough and rubbery. Pat shellfish dry before adding to the pan so they sear rather than steam. A hot, quick cook preserves their natural sweetness.
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. Seafood dishes are best consumed within 1–2 days. Reheat gently — microwave on low power or warm in a covered skillet over low heat to avoid overcooking. Do not refreeze thawed seafood dishes. Once reheated, consume immediately and do not re-refrigerate. 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.
Easy Palabok
Rice noodles topped with delicious palabok sauce with shrimp, toasted garlic, crushed pork rinds, and scallions.
Instructions
- Boil water. Arrange bihon (rice sticks) in a wide and deep tray. Pour water until noodles are totally submerged. Soak for 12 to 15 minutes. Drain water and set the bihon aside.
- Heat oil in a cooking pot. Saute garlic and onion.
- Incorporate ground pork. Saute until pork turns light brown.Add tinapa flakes. Stir. Gradually add all-purpose flour. Continue to cook while stirring until all of the flour are consumed. Cook between low to medium heat for 5 minutes.
- Gradually pour annatto water into the pot. Stir constantly until desired consistency is desired. The sauce should not be as thick as paste.
- Add Knorr Shrimp Cube. Stir until it melts. Season with patis and ground white pepper.
- Arrange the bihon on a plate, pour palabok sauce over it. top with shrimp, chicharon, and toasted garlic, and scallions. 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.
- Cook fish fillets skin-side down first until the skin is crispy before flipping.
- Add fish sauce gradually when cooking seafood — its strong flavor can easily overpower delicate fish.
Cooking Tips
Pat shellfish dry before adding to the pan so they sear rather than steam. A hot, quick cook preserves their natural sweetness.
Substitutions
Storage & Reheating
Seafood dishes are best consumed within 1–2 days. Reheat gently — microwave on low power or warm in a covered skillet over low heat to avoid overcooking.
Do not refreeze thawed seafood dishes. Once reheated, consume immediately and do not re-refrigerate.
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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