annatto powder

We eat pancit, or noodles, always — but especially at birthday celebrations, where the length of the noodles is seen as a promise for an equally long life. Among our many pancit dishes, palabok is the richest. The sauce almost takes on the texture of an Italian ragù, with the meat slowly disintegrating into a thick gravy that’s stained reddish-gold by achuete (annatto). The toppings aren’t decorative, but a crucial part of the dish: a whole regiment of hard-boiled eggs and poached shrimp, plus a tumble of fried garlic and crumbled chicharron (puffed-up crispy pork skins).

Pancit Palabok (Rice Noodles With Chicken Ragout and Shrimp)

bone-in, skin-on split chicken breasts (about 2 breasts)

bone-in, skin-on chicken thighs

Kosher salt

shrimp (26/30 count), peeled and deveined

eggs

neutral oil,

achuete annatto powder (3/4 ounce)

yellow onions, finely minced (about 3 1/2 cups)

celery stalks, finely minced (about 3 cups)

garlic cloves, finely minced

sauce,

black pepper,

Banana leaves,

rice vermicelli noodles (ideally about the thickness of spaghetti,

scallions,

calamansi, halved,

chicharron,

A few tablespoons of crushed fried garlic

Add the chicken breasts and thighs to a large pot. Cover with about 8 cups water (the chicken should be fully submerged), add 3 tablespoons salt, and bring to a boil over high. Once the mixture comes to a boil, reduce heat to medium-low and simmer until meat is cooked through and can be ripped off the bone easily, about 40 minutes.

Transfer the chicken to a bowl to cool, and reserve the cooking liquid. Once the chicken is cool enough to handle, discard the skin. Tear the chicken into bite-size pieces and shred into thin strands. Discard the bones.

Meanwhile, prepare the shrimp: Bring 4 cups water and 1 tablespoon salt to a boil in a medium saucepan. Once it comes to a boil, add the shrimp and cook just until pink and tender, about 2 minutes. Pour into a colander, straining and discarding the liquid, then quickly transfer the shrimp to a large bowl of ice water just until chilled, about 2 minutes. Strain shrimp, transfer to a bowl and refrigerate until use.

Prepare the eggs: Bring a large saucepan of water to a boil over high with 1 teaspoon salt, and prepare an ice bath in a large bowl. Carefully drop in the eggs, one at a time, reduce the heat to a gentle simmer over low and cook, 9 minutes. Transfer eggs to the ice bath and let cool. Drain, then carefully peel.

Heat the oil over high until shimmering. Add the annatto powder and stir until toasted, slightly darkened and fragrant, about 1 minute. (The natural yellow food coloring dyes the oil a robust hue.) Add the onions, celery, garlic and 1 tablespoon salt, and cook, stirring occasionally, until softened, about 8 minutes. Deglaze with 4 cups reserved chicken stock.

Add the shredded chicken and simmer, constantly mashing the chicken with a whisk to promote shredding until the chicken has braised and disintegrates into fine threads, and the sauce has thickened, about 30 minutes. Add fish sauce and black pepper to season.

Line a large baking dish with banana leaves, if using. Add the cooked noodles to the dish, top with an even layer of warm chicken mixture, followed by most of the sliced scallions. Top with alternating rows of hard-boiled eggs (thinly sliced crosswise into rounds) and shrimp, squeezing about a half a lemon over the surface or calamansi juice if you have it. Then top with a crunchy mix of chicharron, fried garlic, a few more sliced scallions, a coarse crack of black pepper and remaining lemons or calamansi on the side, for serving.

Java Rice is a great way to spruce up your plain white rice in less than 15 minutes! It is vibrantly colored and so flavorful.

Java Rice Recipe

margarine

garlic (minced)

paprika powder

rice

Salt

onions

Fried garlic bits (for garnishing)

Mash the rice gently with hands to break apart lumps and loosen each grain. Set aside.

In a large pan or wok, heat oil and margarine over medium heat. Add garlic and sauté until light brown.

Add annatto powder and paprika powder and stir until oil turns deep orange.

Add the cooked rice and stir until well coated. Season with salt as needed. Cook cook for another 2 minutes, stirring from time to time.

Transfer to a serving plate. Garnish with green onion and fried garlic bits.  Enjoy with your favorite fried or grilled dish.

https://www.youtube.com/watch?v=VLHc8F7aZXk

Java rice is a perfect side to your grilled meats! It's a great way to make use of your leftover rice and so easy to make too!

INGREDIENTS:
1 tablespoon oil
2 tablespoon margarine
3 cloves garlic
1 teaspoon annatto powder
½ teaspoon paprika powder
4 cups cooked rice (day old and refrigerated)
Salt to taste

GARNISH:
Green onions or chives
Roasted garlic

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