Looks very appetizing right? Kimchi fried rice. No fancy ingredients there. Just a mixture of leftovers from our first Samgyupsal experience at home.
This is so easy to prepare.
Saute garlic and onion in a little amount of oil. Add leftover kimchi. Saute for a few minutes before adding pre-cooked rice. Slowly add in other ingredients: Odeng or fish cake, grilled woosamgyupsal. Mixed well. Let it cook for 10 minutes. Top with spring onion before turning off the heat. So easy right?
I was able to save our regular budget for breakfast because of this meal made from leftover ingredients. And it’s like we’ve extended our samgyupsal experience as well. Nutritious pa because its complete with veggies, meat and carbohydrates.
This is my first attempt to prepare Palabok. I’ve got my inspiration from Chef Tatung’s Simpol palabok recipe on Youtube. Although I made some modifications like cooking the ground pork thoroughly before adding the sauce.
Excellent Pancit Palabok Noodles
For the sauce:
(I don’t have specific measurement for the ingredients. Tantyahan na lang. 😀 ) cooking oil chopped onion chopped garlic dried shrimp (hibi) annatto oil/water (atsuete) all-purpose flour 2 Knorr shrimp cube 1/4 kilo ground pork fish sauce (patis) ground black pepper
These are the only available ingredients for toppings I have in the kitchen. You can add variety of seafood for toppings such as, shrimps, mussels, squid.
Boil pancit palabok noodles for 12 minutes to 15 minutes. Saute ground pork in garlic and onion. Add dried shrimp. Add atsuete water mixture. Let it simmer. Add flour. Mix thoroughly. Add shrimp cube. Simmer. Add fish sauce and black pepper to taste. Simmer for a few more minutes.
Arrange the boiled noodles in a plate. Pour the sauce on the noodles. Add in toppings. Enjoy!
We have this for dinner last night and for breakfast this morning. 🙂