UC Davis Connecting Through Food Project aims to collect and distribute beloved recipes from our community so that everyone can learn and enjoy.

Food is culture. Food is memory. We all have recipes that we cook at home or eat with people whom we love. Sharing a meal together can be a practice self-care and celebration of community. Showcase your culture, whether local or global and special memories by submitting your favorite recipe and/or backstory.

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Catherine’s Story on Palabok

In my family, this is a special holiday food. It's a gorgeous orange color, so it's perfect for fall and Thanksgiving. There's a lot of parts to it, so multiple people can help out.

Ingredients:

2 packages rice stick noodles (usually comes in 16 oz packs)

2 pounds ground pork

1/2 cup minced garlic

2 large onions

salt and pepper to taste

1/4 cup patis (fish sauce)

1/4 achuete powder

2 pounds shrimp (shell on)

1 cup bread (usually stale bread)

1 can cream of mushroom soup concentrate

1/4 cup tapioca flour dissolved in 1/2 cup cold water

12 boiled eggs 1 bag of chicharon, crushed

2 cups green onion

Recipe Procedure:

Noodles: 

1. Boil noodles according to package directions

Sauce: 

2. Cook 2 pounds of ground pork in a pan

3. Add garlic, onion, patis, and salt and pepper to taste

4. Add achuete powder

5. In a separate pot, boil shrimp for 5 mins. Remove shrimp. Add bread to shrimp broth.

6. Add bread with broth to the meat mixture

7. Add cream of mushroom concentrate. Simmer for 5 minutes

8. Dissolve tapioca flour in cold water, then add to the meat mixture

Plating:

9. In a large tray, mix the noodles with the sauce until coated.

10. Decorate with toppings: hard boiled eggs, green onion, peeled shrimp and more dollops of sauce if desired

 

Other Information: 

Category: Main Dish, Side Dish

Time typically served: Anytime!

Servings: Party Size