Jollibee Palabok sauce Copycat
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| Jollibee Palabok sauce Copycat |
I’ve just recently found out the similar taste of the sauce of Jollibee Palabok and I’d like to share it with you. I hope you try this too when you read this post. Their Palabok is absolutely a favorite food that people always order and I, myself always crave when I get a chance to eat at Jollibee.
Their version of Palabok has only few ingredients in it but very tasty. It has a unique taste that no one can guess, not tasteless as other palabok that I have tried. I can’t even guess what the ingredients were but one thing I can assure to someone that never even been tasted this yet is - it is DELICIOUS.
Recommended to try especially for a foreigner along with their Jollibee Spaghetti, Jollibee mango pie, Jollibee Burger Steak, etc.
Here are the ingredients and procedure on how to make this in a very simple way. Honestly, this is a cheat way to copy that. Yes, you read it right. A cheat way to copy that delicious palabok.
Well, have you heard about Mama Sita’s Oriental Palabok Gravy Sauce? I’m sure, yes!
That sauce is similar to the one and you should try it too although it is not mentioned what the exact ingredients are but worth a try. Why not, instead of buying at Jollibee and this one is more affordable than that, right? ;-)
Okay, let’s start! By the way, you can also watch it here (I'll post here soon):
I just want to remind you, some of the ingredients have no exact measurement because some are used separately for garnish only.
Ingredients:
- 1 pack Bihon
- 1 tbsp garlic (minced)
- 1 tbsp onion (chopped)
- 2 or 3 tbsp cooking oil
- 1 tbsp soy sauce
- 1 tbsp vinegar
Sauce:
- Mama Sita’s Oriental Gravy Sauce
- 2 cups Water
- 1 tsp ground black pepper (optional)
Garnish:
- egg (boiled) - cut into 3 pieces
- pork - cut into small cubes (boiled) - simply boil pork in the water until pork is tender
- shrimp (stir-fried) - I just simply cooked it in butter - stir-fry method. Stir-fry method is frying it quickly over high heat while stirring it constantly. Stir-fry until shrimp starts to change color into orange and do not over cook shrimp just after you see the color changes.
- ground chicharon
- kalamansi or lemon
- onion leaves (chopped)
How to cook:
- Cook Bihon in boiling water until it becomes soft. Strain the water and set aside.
- Mix the soy sauce and vinegar in a small bowl
- Pour oil into the pan while you’re flame is set to medium
- And stir 1/2 tbsp of garlic, cook until slightly brown
- add 1/2 tbsp of onion and cook until it becomes soft and translucent
- Add the pork and stir.
- Then add the soy sauce-vinegar mixture to the pork and mix well.
- Stir-fry until pork is covered by our mixture.
- Set aside.
- Dissolve Mama Sita’s powder into the water
- Pour 1/2 tbsp of oil
- add 1/2 tbsp of garlic until brown
- add 1/2 tbsp of onion until becomes transparent
- Pour the dissolved sauce in a pan and cook it in medium heat
- While stirring you can drizzle 1 tsp of ground black pepper.
- Continuously stir until sauce thickens.
- Done cooking.
Preparation:
- Place the noodles into a plate
- Sprinkle ground chicharon on top of the noodles
- Pour Palabok sauce on top of chicharon
- Add the stir-fried pork, shrimp, boiled egg, kalamansi and Sprinkle chopped onion leaves.
You may watch the video here:
Note:
Have you noticed the order of chicharon and sauce? You can actually pour the sauce first before chicharon, I just sprinkle first our chicharon to make it thicker and add flavor on chicha.
Do you have your own way of cooking Palabok? Care to share it? Please let us know. Thanks for visiting this blog.
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