做法
- 做胭脂油:把60毫升油与胭脂籽以小火加热5分钟。过滤丢弃籽。油应深橙色。
- 在重锅中以2大勺胭脂油把小去壳虾炒90秒至变粉。捞出。在同油中把猪肉末与大蒜和洋葱炒6分钟至熟。
- 加虾酱和鱼露;煮60秒。倒入虾汤和白胡椒。煮至微沸。
- 把玉米淀粉与水搅匀;边搅边淋入酱汁。酱在60秒内戏剧性变稠成油亮橙色肉汁。把煮过的小虾倒回。试味;如需要加更多鱼露。
- 另煮bihon面:在热水中泡5分钟至可塑,然后沥干。用1大勺油和少量酱油简短炒60秒。
- 另煮顶料虾:在盐水中浸煮90秒。把面堆在宽盘上。把橙酱慷慨浇上。顶上加顶料虾、对半煮蛋、压碎chicharron、葱片。桌上配卡曼桔角;食客挤柑橘在自己份上。
Common questions
Can Palabok炒粉 be made ahead?
Palabok炒粉 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 30 minutes.
Is Palabok炒粉 spicy?
Palabok炒粉 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is Palabok炒粉 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is Palabok炒粉 to make at home?
Palabok炒粉 sits at intermediate difficulty — total time about 55 minutes. The ingredients are not unusual but the timing requires attention.
Can Palabok炒粉 be scaled up or down?
This recipe is written for 6 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
Pancit(来自福建话pian sit,'快煮的东西')几个世纪前由中国商人带来,如今彻底菲律宾化。Pancit palabok是他加禄(马尼拉地区)版本;米沙鄢(宿务)表亲是pancit luglug;pancit Malabon更重海鲜。生日聚会必吃pancit——长面象征长寿,菲律宾生日没pancit就是未完句子。橙色胭脂签名;没有它,菜看起来苍白、节日感少。
