Pancit palabok
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Pancit Palabok is a Filipino noodle dish made with rice sticks, a savory pork and shrimp sauce, and various toppings. The sauce is made by cooking ground pork with garlic, onion, shrimp cube, fish sauce, and annatto powder in pork broth, then thickening it with cornstarch. The cooked rice sticks are topped with the sauce and garnished with shrimp, smoked fish, chicharon, hard boiled egg, fried garlic, and spring onion.
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This document provides a recipe for Pho (Vietnamese noodle soup). It lists ingredients for the broth including bones, water, onions, ginger, and various spices. It also lists ingredients for serving including rice noodles, sirloin, jalapeños, lime, cilantro and sauces. The instructions describe making the bone broth by roasting bones then simmering for hours, and how to assemble and serve the soup by arranging noodles and sirloin in bowls and pouring the hot broth over top.
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This document contains recipes for several dishes that use various pepper seasonings and sauces as ingredients. It includes recipes for chicken and beef stir fry with sauce, catfish kerabu with green pepper brine, lamb with garlic pepper, black pepper marinated fried chicken, meatballs in soup flavored with smoke seasoning, and a yoghurt flavored with white pepper. The recipes provide lists of ingredients and step-by-step instructions for preparing each dish.
jerusalem online restaurant
The documents provide recipes for Filipino dishes including Tinolang Manok, a chicken and papaya stew, Mechado, a beef stew, and Bicol Express, a spicy pork dish. Also included are recipes for pasta dishes like Baked Macaroni and Creamy Carbonara, as well as desserts like Banana Split, Leche Flan, and Cassava Cake. Finally, a recipe for a Mango Shake drink is presented.
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The document provides recipes for several Filipino dishes:
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it is about Indian fast food site which tell about the how to make such delishus dish in home so you can make redy to cook services.
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This recipe makes Thai chicken curry for four servings. It contains avocado oil, garlic, shallots, Thai curry paste, coconut milk, chicken breast, bell peppers, basil, limes, and jalapenos. To make it, the shallots and garlic are cooked in oil with curry paste before adding coconut milk. Chicken is seared and then simmered in the coconut milk mixture along with bell peppers. Once the chicken is cooked through, basil and lime juice are stirred in before serving garnished with basil, jalapenos, and lime wedges.
Chef Bruce Lim - Modernising the Filipino Cuisine using Local Ingredients
Modernizing Filipino Cuisine by Chef Bruce Lim discusses updating traditional Filipino dishes using local ingredients and new cooking techniques. The chef provides 10 tips for modernization including learning basics, studying flavors, reviewing recipes, using different cooking methods, skipping steps, incorporating local flavors, theming dishes, creative presentation, and considering service elements. Several of the chef's modernized dish examples are described, such as sinuglaw, sopa de ajo, reversed sotanghon soup, fish head binakol, and Cebuana chili chicken wings.
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This document appears to be a menu listing various chicken, meat, seafood and rice dishes commonly found in Indian cuisine. It includes over 30 items such as Tandoori Chicken, Chicken 65, Ginger Chicken, Chilly Chicken, Pepper Chicken, Szechwan Chicken, Chicken Lollipop, Kadhai Chicken, Butter Chicken and others. It also lists various lamb/mutton dishes as well as seafood like fish and egg dishes. The document provides some basic ingredient lists and cooking methods for a few selected dishes like Tandoori Chicken, Chicken 65, Ginger Chicken and Chilly Chicken.
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This document provides recipes for 18 Indian chicken dishes and 12 other meat and seafood dishes. It includes recipes for popular dishes like Tandoori Chicken, Chicken 65, Ginger Chicken, Chilly Chicken, Pepper Chicken, Szechwan Chicken, Chicken Lollipop, and others. For each recipe, it lists the ingredients and step-by-step method to prepare the dish. The document aims to share recipes for a variety of popular North and South Indian non-vegetarian dishes.
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Chef Bruce Lim - Modernising the Filipino Cuisine using Local Ingredients
Chef Bruce Lim - Modernising the Filipino Cuisine using Local Ingredients
Pancit palabok
- 1. Pancit Palabok INGREDIENTS: • 1 pack Rice sticks (Bihon noodles) For the Sauce: • 1/2 to 3/4 lb ground pork • 3 cups pork broth + 1/4 cup for cornstarch + 1/4 cup for atsuete • 1 piece shrimp cube • 4 tbsp of cornstarch dissolved in 1/4 cup pork broth • 1 tbsp anatto powder (atsuete) dissolved in 1/4 cup pork broth • 3 cloves garlic • 1 small onion chopped • 3 tbsp fish sauce • 2 tbsp cooking oil For the Toppings: • cooked shrimps (shelled) • smoked fish (Tinapa) flakes • pork chicharon (grounded) • hard boiled eggs • fried minced garlic • spring onions • lemon or calamansi extract HOW TO COOK PALABOK
- 2. Sauce: • Heat cooking oil in a saucepan and saute garlic and onion. • Add the ground pork and cook for 5 minutes or until the pork turns brown. • Add the pork broth (3 cups) and the dissolved annato (atsuete) Let it boil. • Add a piece of shrimp cube and fish sauce then add the dissolved cornstarch. • Cook until sauce becomes thick. Set aside. Rice Sticks / Bihon Noodles • Place the noodles in a strainer and submerge in boiling water for about 2 minutes or until the noodles are cooked. • Drain the noodles and transfer to a serving plate. • Pour the palabok sauce and garnish with the toppings. Squeeze some lemon or calamansi. • Serve hot and Enjoy!