Arroz Palabok

Arroz Palabok is a lugaw version of pancit palabok. It has the same great taste even if presented in a different form. Through this recipe, you can now make your own palabok lugaw in the comfort of your home.

How to Cook Arroz Palabok

Making arroz palabok is as easy as cooking arroz caldo. The toppings should be prepared beforehand. This means making toasted garlic and annato oil ahead of time. The congee itself is simple and straightforward to make.

Start by toasting the garlic topping by slowly frying in oil until it turns brown and crispy. Crushed garlic should be used for this purpose. Once done, separate the toasted garlic from the oil. Save the oil for later use.

Make annatto oil next. The oil gives this dish its reddish color. Simply combine oil and annatto seeds together and start to apply heat. I usually set it to low and wait until the oil starts to bubble. Once it happens, gently stir the seeds  and continue cooking until the oil turns orangey. It should take less than 2 minutes from the time you see the bubble. Separate the seeds from the oil once done.

The next ingredient that I pre-cook is the shrimp. It is literally topped over the congee once done. Make sure to completely cook it by boiling. I do this by boiling around 2 cups water. Once it rapidly boils, I add the shrimp and boil it for 35 seconds. Make sure to not overcook it. Separate the shrimp from the water and set it aside. Save the water, it is needed in the recipe.

Now that the toppings are prepared, cook the congee (lugaw) by sautéing onion and garlic. Add rice and stir. The next step is to pour the water used in boiling the shrimp. I also add 2 cups more water.  Let the mixture boil and then add a piece of Knorr Shrimp Cube. This will provide flavor to the dish. Sometimes, I also add a piece of Knorr Pork Cube along with the Shrimp Cube for that nice mixed flavor of pork and seafood. It is up to you, but I am telling you that it is good. Also add tinapa flakes at this point.

Continue cooking between low to medium heat while stirring constantly until the texture starts to get mushy. Don’t forget to add more water if needed. Season with fish sauce and ground white pepper.

Finish the dish by placing a serving on a bowl and then swirl some annatto oil over it. Top with crushed chicharon, chopped green onions, boiled shrimp, and toasted garlic. Serve this with calamansi.

Try this delicious Arroz Palabok Recipe. Let me know what you think.

Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!

Arroz Palabok

Palabok congee topped with shrimp, boiled egg, and toasted garlic.

Prep: 5 minutes minutes

Cook: 1 hour hour

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Ingredients

• ▢ 1 cup rice washed
• ▢ 1 piece Knorr Shrimp Cube
• ▢ 10 pieces shrimp
• ▢ 1 cup chicharon
• ▢ 4 pieces eggs
• ▢ 1/4 cup tinapa flakes
• ▢ 1 piece onion minced
• ▢ 4 cloves garlic minced
• ▢ 1/4 cup toasted garlic
• ▢ 1/4 cup annatto oil
• ▢ 4 cups water
• ▢ Patis and ground white pepper to taste

US CustomaryMetric

Instructions

• Boil shrimp in 2 cups water for 30 seconds. Set the shrimp aside. Save the water for later.
• Heat annatto oil in pot. Saute garlic until it starts to brown. Add onion. Continue sautéing until soft.
• Add rice. Cook for 30 seconds.
• Pour water used to boil shrimp along with the remaining water. Let boil.
• Add Knorr Shrimp Cube. Stir.
• Add tinapa flakes. Stir occasionally and cook in low heat until the rice gets fully cooked and the texture becomes mushy.
• Season with pats and ground white pepper.
• Transfer to a serving bowl. Swirl some annatto oil on top and then top with chicharon, shrimp, toasted garlic, tinapa flakes, and green onions.
• Serve hot. Share and enjoy!

Nutrition Information

Calories: 344kcal (17%) Carbohydrates: 62g (21%) Protein: 14g (28%) Fat: 4g (6%) Saturated Fat: 1g (5%) Cholesterol: 26mg (9%) Sodium: 416mg (17%) Potassium: 221mg (6%) Fiber: 2g (8%) Sugar: 2g (2%) Vitamin A: 59IU (1%) Vitamin C: 6mg (7%) Calcium: 57mg (6%) Iron: 1mg (6%)

© copyright: Vanjo Merano

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