Pancit Palabok As Made By Jo Koy And Janna Recipe By Tasty

PANCIT PALABOK AS MADE BY JO KOY AND JANNA RECIPE BY TASTY

Steps:

• Add the noodles to a medium bowl. Cover with water and soak for 15 minutes, then drain.
• Bring a medium pot of water to a boil. Add the noodles and cook for 1-2 minutes or until tender, then drain. Spread the noodles on a large platter.
• Add 1 tablespoon of oil to a large saucepan over medium heat. Cook shiitake mushrooms until golden brown and slightly crispy, 5-6 minutes. Remove the mushrooms from the pan and set aside.
• Heat the rest of the oil in the same pan over medium heat. Add the annatto powder and toast for 30-45 seconds, or until the oil turns orange. Whisk in the flour until smooth. Add the vegetable broth and shrimp bouillon and whisk until incorporated. Stir in the fish sauce, salt, and black pepper, then return the mushrooms to the pot and cook until thickened, about 2 minutes.
• Pour the sauce over the noodles and top with the shrimp, fried tofu, bonito flakes, fried shallots, hard-boiled eggs, and scallions. Garnish with the lemon slices and serve immediately.
• Enjoy!

SPICY RICE NOODLES WITH GROUND PORK AND SCALLIONS RECIPE BY TASTY

Steps:

• Place the noodles in a large bowl and add boiling water to cover. Use tongs to separate the noodles to prevent clumping, then let sit for 5 minutes to soften. Reserve ¼ cup of the noodle soaking water and drain the noodles.
• Meanwhile, heat the sesame oil in a wok or large skillet over high heat. Add the pork and minced scallions, season with salt and pepper, and cook, stirring to break up the pork with a wooden spoon, until browned, 6-8 minutes.
• Add the noodles, reserved soaking water, and the chile-garlic paste to the wok and stir until the noodles are evenly coated in the sauce.
• Transfer the noodles and sauce to serving bowls and top with the sliced scallion greens. Serve with more sesame oil and chile-garlic paste alongside.
• Enjoy!

ARROZ CALDO AS MADE BY JANNA RECIPE BY TASTY

Steps:

• Peel the ginger using a spoon, then slice thinly.
• Cube the chicken breasts.
• Heat 2 tablespoons of oil in a medium saucepan over medium-high heat. Once the oil begins to shimmer, add the garlic and fry until golden brown, 2-3 minutes. Remove from the pan, draining off any excess oil, and set aside.
• Heat the remaining 2 tablespoons of oil in a large pan with a lid over medium-high heat. Once the oil begins to shimmer, add the onion and sliced ginger and cook, stirring, until softened, about 3 minutes.
• Add the chicken and rice and stir to combine. Season with salt and pepper. Add the water and cover with the lid. Simmer until the water is absorbed, the rice is tender, and the chicken is cooked through, about 15 minutes.
• Remove the pot from the heat and stir in the fish sauce.
• Serve the chicken and rice with lime juice, hard-boiled eggs, scallions, the fried garlic, and chicharrones.
• Enjoy!

ONE-POT PAD THAI RECIPE BY TASTY

Steps:

• Cook the noodles according to the package instructions.
• Toss with 1 tablespoon of sesame oil and set aside.
• Add ½ teaspoon of sesame oil to a pot with the lightly beaten eggs. When the eggs are finished cooking, set aside.
• Pour the remaining ½ tablespoon of sesame oil into the pot and add the diced chicken breast. Cook until no longer pink in the middle, then set aside.
• Add the shallots to the pot and cook until lightly browned and fragrant. Then, add the noodles, eggs, and chicken back into the pot.
• Pour in the pad Thai sauce and toss to coat.
• Top with the bean sprouts, crushed peanuts, green onions, and cilantro, and stir until well blended.
• Dish up and garnish with extra peanuts, green onions, and cilantro.
• Enjoy!

EASY RAMEN RECIPE BY TASTY

Steps:

• Fry garlic and ginger in oil in a small pan on medium heat until fragrant. Set aside in a bowl.
• To that bowl add mayo, egg, and Maruchan seasoning packet and stir well. Divide into two bowls.
• Boil water in a pot and add noodles to cook for 3 minutes or until noodles are cooked through. Then, add half of the boiling water to one bowl and the rest in the second bowl.
• Stir well to make the broth, then add half of the noodles to each bowl.
• Heat up another small pan with butter on medium heat and cook frozen corn for 5 minutes.
• Add corn, 1 tsp of sesame oil, sesame seeds and green onions to each bowl.
• Serve warm.