Creamy Palabok
Can't decide between Palabok and Carbonara? Try this creamy Palabonara! It's a delicious mash-up of two Filipino classics, pancit palabok and pasta carbonara with cornstarch noodles, creamy sauce, and assorted toppings.
- Prep time
- 20 min
- Cook time
- 40 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/4 cup oil
- 1/2 pound ground pork
- 1 tablespoon fish sauce
- 1 packet (8 gms) Maggi Magic Sarap
- 2 packs (250 ml each) Nestle All-Purpose cream
- 8 pieces poached shrimp
- 1 cup fried tofu cubes
- 2 tablespoons fried garlic bits
- 1 cup tinapa flakes
- 1 cup chicharon, crushed
- 1/4 cup chopped green onions
- 4 hardboiled eggs, peeled and quartered
- calamansi
Instructions
- 1
Cook noodles in boiling water according to package directions. Drain well.
- 2
In a pan, heat about until the color is extracted. Remove the seeds from the pan.
- 3
Cook ground pork until lightly browned, breaking apart with the back of the spoon.
- 4
Season with fish sauce and Magic Sarap. Stir to distribute.
- 5
Add Nestle cream and simmer until the pork is fully cooked and the sauce slightly thickens.
- 6
Arrange noodles on a serving platter and spoon palabok sauce on top. Garnish with shrimp, tofu, tinapa flakes, crushed chicharon, garlic bits, and green onions.