Copycat Palabok d’e Tisoy

Embark on a culinary journey in Quiapo’s bustling food scene! 🍜 Palabok d’e Tisoy takes street food to new heights with its unique blend of flavours. Join me in savouring the best Quiapo has to offer! #QuiapoEats #StreetFoodAdventures. Explore Quiapo’s foodie haven with Palabok d’e Tisoy— a twist on the classic, featuring calamari, lechon kawali, chicharon, and fried garlic. Discover the rich history of Palabok and its significance in Filipino cuisine.

Step into Quiapo’s culinary tapestry, where delights like Sotanghon Soup, Dragon Fruit Juice, Pastil, Kakanin, Excelente Ham, Buko Sherbet, and our star today—Palabok d’e Tisoy—unfold. This street food innovation elevates the classic palabok with calamari, lechon kawali, chicharon, and fried garlic, presenting eggs in a unique halved style. Join me as we explore the historical roots of palabok and its profound significance in Philippine cuisine.

Pancit Palabok, a quintessential Filipino merienda, graces our palates with rice noodles immersed in a shrimp-infused symphony. Adorned with boiled eggs, crushed chicharon, and squid, it holds a cherished spot as one of my all-time favourites. What began as a humble snack has blossomed into a nationwide sensation, with Quiapo emerging as the go-to destination for exquisite renditions.

Palabok d’e Tisoy, discovered at Lutong Maynila near Quinta Market in Quiapo, diverges from the ordinary. Shunning traditional seafood, it flaunts calamari, lechon kawali, chicharon, and fried garlic, ushering in a delightful departure from the norm. Despite being miles away, my fervour for Filipino flavours fuels my quest to recreate this street food gem in my kitchen.

Venturing into Quiapo’s street food realm unveiled Lutong Maynila, a food court nestled by Quinta Market and Fish Port. Amid palabok vendors, Palabok d’e Tisoy emerges as a standout, reinventing a beloved classic. Whether local or visitor, this Quiapo culinary gem is a gastronomic must-try.

Immerse yourself in Quiapo’s lively street food culture and join me in relishing the distinct flavours of Palabok d’e Tisoy. While I replicate the magic at home, locals can savour this delight firsthand at Quinta Market. Anticipate more culinary escapades from Quiapo’s foodie paradise!

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Copycat Palabok d’e Tisoy

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Yield: 8 1x
  • Category: Main Course
  • Cuisine: Filipino

Description

Explore Quiapo’s foodie haven with Palabok d’e Tisoy— a twist on the classic, featuring calamari, lechon kawali, chicharon, and fried garlic. Discover the rich history of Palabok and its significance in Filipino cuisine.


Ingredients

Units Scale

Palabok Noodles

Palabok Sauce

  • 600 g prawn heads and shells
  • 150 g minced pork
  • 1/2 cup smoked fish, flaked
  • 1 tbsp annatto powder
  • fish sauce
  • 3 tbsp cornstarch
  • 3 cups water
  • 4 cloves garlic, minced
  • 1 red onion, minced
  • oil

Palabok Toppings


Instructions

  1. Boil water in a pot and add rice noodles, cooking according to packet instructions. Drain and set aside.
  2. Place prawn shells on an aluminium foil-lined baking tray and grill in the oven until they turn red-orange and slightly charred. Transfer the grilled shells to a food processor with a cup of water, pulse until roughly chopped, then add the remaining water. Mix well while pressing the chopped shells with a spoon. Strain the mixture through a fine sieve, extracting all the liquid and discarding the solids. Set aside the liquid as your broth.
  3. Dilute annatto powder in 1/4 cup of hot water in a small bowl.
  4. In a large bowl, combine the prepared broth, remaining water, diluted annatto powder, and fish sauce.
  5. In a pan, sauté garlic and onion in oil.
  6. Add minced pork and cook for 3 minutes.
  7. Add the broth mixture and flaked smoked fish.
  8. In a separate container, mix cornstarch with a small amount of water, diluting until free of lumps, then add it to the pan.
  9. Bring the sauce to a boil and simmer until it thickens, adding water if it becomes too thick. Turn off the heat.
  10. Place noodles on a large plate, pour sauce on top, and garnish with lechon kawali, calamari, pork crackling, spring onions, eggs, and fried garlic.
  11. Squeeze lemon on top and serve.

Notes

Cooking time excludes the time to cook the items listed on the toppings

Recommended

3 Responses

  1. The lechon, eggs and calamari….who wouldn’t love the dish?!

  2. suituapui says:

    I can imagine how delicious that must be. It looks absolutely gorgeous!

  3. Neil says:

    The photo of the dish looks amazing. And I bet it tastes amazing too. I love anything with fried calamares in!






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