Vegan Palabok Tequila “Fettuccine” from The Sarap Shop
This is a family favorite that we make for New Year’s celebrations. In the Philippines, round things are good luck. Why? We’re not really sure. Whatever the reason, Palabok — a round dish of round ingredients, plated in concentric circles on top of a round bed of noodles — is a dish overachieving in the luck category. We enjoy it during the new year because the quest for good fortune is real AF in our house. As for the tequila, it’s not traditional. Kristen just likes tequila.
History of tequila and its connection to lambanog, Philippine’s moonshine: www.infantalambanog.com/history/
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
1 package or 16oz wide rice noodles
2 tablespoons cooking oil
4 cloves tablespoons garlic, minced
1 jalapeno pepper, diced (remove seeds and veins unless you want to go even milder)
1/2 yellow onion, diced
2 cups tofu puffs (or 1 pound ground pork)
3 1/2 cups Better Than Bouillon vegan chicken broth (3 1/2 teaspoons bouillon to 28oz water)
1 tablespoon annatto powder, dissolved in 1/4 cup broth
4 tablespoons cornstarch, dissolved in 1/4 cup broth
1 - 4” x 8” piece of kombu
2 tablespoons freshly squeezed calamansi juice (or lime juice)
2 tablespoons tequila, of your choice
4 tablespoons tamari
2 tablespoons Earth Balance vegan butter
1 cup soy creamer (or heavy cream)
1/2 pound vegan shrimp (or 1/2 pound cooked and shelled shrimp)
1/2 cup vegan Chicharron ni Mang Juan (or pork chicharron), crushed
6 cloves garlic, minced and fried until crispy
1/4 cup green onions, sliced
3 whole eggs, hardboiled, sliced (optional)
Soak rice noodles with hot water according to time listed on the package, usually 30-40 minutes. To avoid noodles getting stuck together, wait until step 7 to finish boiling them.
Boil kombu pieces in 3 cups broth for 5-7 minutes. Set aside.
In a separate saucepan, heat cooking oil for sauce and saute onions, garlic, and jalapenos.
Add the tofu puffs or ground pork and cook for 5 minutes or until the tofu or pork turn brown.
Add 3 cups of kombu infused chicken broth and annatto-broth mixture to the saucepan. Let it boil.
Add shrimp, tequila, tamari, butter, creamer (or cream), and calamansi (or lime) juice. Add the cornstarch-broth mixture. Cook until sauce becomes thick. Set aside.
By this time, your rice noodles should be done soaking. Boil them according to package directions. Drain and set aside.
To assemble, arrange the noodles, then top with sauce. Arrange toppings (shrimp, etc) on top of the noodles, traditionally in a circular pattern for good fortune! Lastly, sprinkle with chicharron dust and green onions. Serve with sliced calamansi (or lime) halves.